Mix the flour, salt and pepper together in a medium bowl. Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. When the timer is finished, turn off the stove, and transfer the mixture to a heat safe bowl. Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish. 3 tablespoons mayonnaise. In a medium sized bowl, combine the wet ingredients for the slaw and mix together until smooth. Place fish in a medium-sized dish. Depending on how creamy you like it, I would use between 2 tablespoons and cup each of both mayo and crema. While the fish cooks, make the sauce. Slice cod into 16 pieces (2 pieces of fish per taco). Rub with spice mixture, then season to taste with salt and pepper. 1 small jalapeo, seeded and thinly sliced. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Instructions. Cover and place in the refrigerator until ready to use. In a wide, shallow bowl, whisk the eggs until homogenous. Chopped cilantro leaves, for garnish Steps to Make It Gather the ingredients. Add the olive oil to the pan, and turn to coat. Brush grill with oil, then cook for 3-4 minutes on each side or until fish is cooked through. Lightly shake off any excess batter and carefully place in the hot oil. Pat fish dry with paper towels and rub with 1 tablespoon olive oil. Heat a cast iron or stainless skillet on high heat. Cut the lime in half. Step 1. Preheat grill to medium-high heat. Add the tilapia and lightly coat on both sides. Drizzle with 1 Tablespoon of oil and gently toss to coat. Heat a pan over medium heat, add 1 tbsp of olive oil, once hot, add your fish and cook for 4-6min depending on the thickness of the fillets then flip and cook for another 4-6min. Heat the skillet to slightly hotter than medium and add 2 Tbsp. Cook 3-4 minutes, per side. Add the fish to the oil and let sit and cook until the bottom begins to caramelize (3-5 minutes). While the fish is cooking, make the cabbage slaw and then the white sauce. In a large bowl, mix the olive oil, apple cider vinegar, maple syrup, minced garlic, cayenne, salt, & pepper together with a whisk. Step 2: Prepare the fish. Make an assembly line with flour in one bowl, eggs in second and bread crumbs mixture in third. Stir to coat the fish, then cover and refrigerate for 30 minutes. Bake for 10 to 12 minutes or until the fish is opaque and flaky. For this recipe you'll need the following ingredients: pound shredded purple cabbage. Fold tortilla over and enjoy! Place the salmon on the top rack of the oven. Make slaw. 3. Directions 1. In a small mixing bowl, combine cumin, smoked paprika, and garlic powder. Eat Simple Food. Serve immediately with a slotted spoon. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes. Put a fresh twist on taco night with superfast tilapia and an easy homemade slaw in less than 20 minutes. Make the Fish Taco Slaw To make a cooked slaw: Heat 1 tablespoons olive oil over medium heat. Stir together the simple flavorful spice rub, and season the fish on both sides. layer your fish tacos with the cabbage slaw, avocado slices and cooked tilapia, serve with a lime wedge. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily. 1 cup peeled, coarsely shredded jicama (3 ounces) 1 cup shredded red cabbage (2 ounces) 1 cup shredded carrots (about 2 medium carrots) cup cilantro leaves Juice and zest of 1 lime 1 tablespoon plus 1 teaspoon olive oil, divided teaspoon salt, divided teaspoon pepper, divided 1 pounds tilapia fillets teaspoon chili powder This slaw has cabbage along with onion and orange for a sweet and savory pairing. Step 1 Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Mix bread crumbs, salt, parsley and thyme in a bowl. Blend all the Cilantro Lime Slaw ingredients, excluding the slaw mix, in a blender. Chop your fish into one inch chunks and toss in a bowl with Cajun seasoning. Stir to combine, then set a timer for 2 minutes. Heat oil in skillet over medium-high heat. cup roughly chopped cilantro. Skip the cilantro or any other ingredient if you don't like it. Do not move the fish around much or the coating will not stick. 1 tablespoons red wine vinegar teaspoon salt 1 pinch white sugar Directions Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix. 2 green onions, diced. While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth. Drizzle with oil. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Fish Tacos Thailand 1 Dollar Meals. Add the cabbage, sprinkle with teaspoon salt, and saut, stirring frequently until softened, about 8-10 minutes. Let marinate 15. Let marinade for 20 minutes. 2. Set aside. Step 2 Sprinkle over fish on both sides. Brown fish on both sides (about 2-3 minutes per side). Pat the fish dry with paper towels, then dredge it in the flour mixture until evenly coated. Whisk in the beer and let it sit for 30 minutes. To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Add remaining oil to the pan and heat until simmering. Creamy fish taco slaw. Coat the salmon with the mayonnaise mixture. To make the fish: In a small bowl, combine chili powder, coriander, and cumin. Preheat the oven to 375 degrees F (190 degrees C). Ingredients For the slaw: 1 1/2 limes, divided 2 tablespoons honey 2 tablespoons avocado or canola oil 1 teaspoon kosher salt 1/4 teaspoon black pepper Toss dressing with slaw. Build tacos with fish, slaw and avocado. Add cod, tossing until evenly coated. Make the fish: Combine the flour, salt, pepper, and paprika in a shallow container. Make the Crispy Baked Fish: Preheat the oven to 400F. Steak Seasoning Add the coleslaw into the mixture and toss until combined. Cover and chill while preparing the fish. Leaving the mixture covered in the fridge for at least 30 minutes will give the flavors time to mingle together. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spray. Top with the Cabbage Slaw. large flour tortillas, sour cream, cheddar cheese, garlic salt and 5 more. Fish Taco Sauce. This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. Toss cabbage, bell pepper, onion, vinegar and oil in a large bowl. Set aside. Set aside in the fridge to allow the flavors to meld. Instead of sour cream, swap it for plain Greek yogurt or Mexican crema. Pour the dressing over the cabbage mixture, season with salt and . Transfer to a cutting board and chop into. Mix dressing. Time will vary depending on thickness of filets. On a plate, season your fish well with spices on both sides. Brush the fish with the olive oil. Fold foil around fish and seal to create a pouch; place pouch in a baking dish. Directions. Let marinate for 15 to 20 minutes. 1/4 cup low-fat sour cream or Greek yogurt. Place the salmon on a foil lined baking sheet or broiler pan. Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. pound shredded green cabbage. Either use your hands or a citrus juicer. Shake excess flour off of the tilapia and place in the skillet. Cover and refrigerate for at least 30 minutes. Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Directions Step 1 Thaw fish, if frozen. In a food processor or nutribullet, add the avocado crema ingredients and blend until mixture is completely smooth. The basic steps for making fish taco slaw are simple to follow: Prep the Ingredients First, you need to juice the lime. Remove fish onto plate then flake into large pieces. Remove from oven and flakes into chunks. Using a fork, coat fish pieces in batter. The Recipe Season fish on both sides with salt and pepper. Line a rimmed baking sheet with parchment paper. In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Turn off the heat, add the lime juice and honey, stirring to combine. Dredge the fish fingers in the flour and shake off the excess. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside. Fry the fish until golden and crispy, 4 to 6 minutes per side. Place marinated fish fillets on a silicone mat or parchment paper lined baking sheet. garlic salt, olive oil, ground cumin, salt, fresh tomatoes, black pepper and 19 more. Sprinkle spice mixture over fish. Instead of mayonnaise, you can use mashed avocado or omit it entirely and just use sour cream. Spicy Fish Tacos with Cabbage Slaw + Lime Crema Foodess. teaspoon ground cumin. Fry the fish for 4-5 minutes on the first side. In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Remove fish from marinade and place onto hot grill. Cook the fish filets about 3 minutes per side, or until cooked . This taco slaw keeps well and like I said before, gets even better the next day. Add in equal parts of mayo + crema Mexicana or sour cream. Measure thickness of the fish and place fish in a shallow dish. Add the garlic and diced onion; season with salt and pepper. Gently roll it back and forth on the counter applying light pressure. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine. of oil. Step 2 Add cod, tossing until evenly coated. Cook 30 seconds to 1 minute, or until fragrant. Top it all off with some finely diced red onion and a squeeze of lemon or lime. Heat a large fry pan or skillet over medium-high heat. Heat a cast iron skillet on grill or stove on high heat till really hot. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Heat 1 tbsp oil in a grill pan on medium-high heat. Enjoy! Pat the mahi mahi dry with paper towels and set aside. Stir occasionally. Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate. While the fish is marinating, place the shredded cabbage in a serving bowl and cover with the lime juice, tossing well. Rinse fish and pat dry with paper towels. When the timer ends, add the vinegar and tomatoes to the pan. Pat fish dry on paper towel. Chef's Knife Stainless Steel Baking Sheets Instructions In a small bowl whisk together 1 tablespoon mayonnaise or yogurt, 1 tablespoon lemon juice and teaspoon kosher salt. Keep warmed tortillas wrapped in a clean dish towel while you make the fish. Combine the slaw mix and half of the sauce in a bowl. Add, onion, cilantro, jalapeo and fresh lime juice and toss. 1. Place in refrigerator. 2 Hass avocadoshalved, pitted and peeled. Combine spices in small bowl. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. For the lime sauce, in a small bowl, whisk together the ingredients, cover, and refrigerate until ready to serve. Cut 2 slashes in the skin of each fish fillet. Step 1 Combine first 4 ingredients in a large bowl. View Recipe: Fish Tacos with Cabbage Slaw. Season the fish: Stir in cabbage, cilantro, and scallions. In a small bowl, combine mayo, lime juice and sriracha. Bake 10-15 minutes or until fish is flaky and opaque. Pour the dressing over the cabbage mixture and toss to combine. Heat oil in a pan. Mix the cabbage slaw ingredients together and set aside. Either chop the cabbage or buy a pound of pre-chopped cabbage in a bag. If you aren't a fan of spicy foods, you can leave the jalapeno off and flavor your fish with taco seasoning or another milder Mexican spice blend. Fold in cabbage and jalapeno. In a large bowl, toss all ingredients for the slaw together then cover and refrigerate until ready to serve. 4. Collect all the liquid into a small bowl. Cook fish 3-5 minutes per side, until fish flakes easily with a fork. Bake for 15 minutes, or until fish is opaque and flakes . When ready to bake the fish, preheat oven to 375F degrees. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency. Add the fish and spray with oil. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chilli powder, cumin, and cayenne. Let marinate 15 minutes. Make the slaw. Really, this recipe is yours for the making (and eating!). In a small bowl, combine paprika, cayenne, garlic powder and cumin. Heat the tortillas. Save to My Recipes Step 1 In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Preheat grill to medium-high heat. Rub seasoning all over cod. Set aside. Mix together the garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a bowl. PREPARE the slaw by placing the shredded cabbage in a bowl and sprinkling with tsp of salt. Avocado is also an option. Baja fish tacos: This is a lighter version of a Baja classic, but those missing the creamy element can drizzle sour cream on the finished taco or add a little mayonnaise to the cabbage slaw. Oven - Heat oven to 375F. Carefully place your seasoned fish into the HOT oil. Heat oil in a large skillet over medium-high heat. Cook, smashing the tomatillos with a spoon, 8 to 10 minutes, or until thickened and saucy. In a medium bowl, combine cabbage, carrots, cilantro and green onion. In a large bowl, sift together the flour, salt, pepper, paprika, and . Crispy, crunchy, flavorful cabbage slaw is the perfect topping for fish tacos! Red Cabbage Slaw Batter 1 cup flour 1 tsp salt 1 tsp pepper 1 tsp ground cumin 1 tsp ground coriander 2 egg whites beaten 1 cup beer Instructions Combine flour, salt, pepper, cumin, and coriander in a medium-sized bowl. Rub the homemade blackened seasoning evenly over all the tilapia fillets. Cook fish for 2 minutes on each side, or until golden and cooked. Place coleslaw mix, green onions, and cilantro into a large bowl. Whisk together the oil, lime juice, ancho, jalapeo, and cilantro and pour over the fish. Thinly slice the green onion. 2. Divide combined seasonings evenly over each filet; both sides. Heat the oil in a large nonstick skillet over medium-high heat. Remove the fish from the marinade place onto a hot grill, flesh side down. Crispy Fish Tacos With Red Cabbage Slaw Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Servings 4 to 5 servings Yield 10 tacos This recipe makes about 10 small, street-style tacos. Prepare the Baja Sauce Add beer and whisk together until the batter is smooth. Add fish and bake for 10-12 minutes. Step 2: Make the Cilantro Lime Cabbage Slaw. Cut the fish fillet into fingers. Add the cabbage, cilantro, corn, green onions into the same bowl, and toss until evenly coated with the dressing & well mixed. Add the rest of the cold corn salsa ingredients to the bowl and set aside. Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Preheat oven to 400F. Fry until golden brown, about 2 minutes per side. In a medium bowl, whisk the mayonnaise, yogurt, lime juice, sugar, cumin and chipotle powder together until smooth and creamy. Add the fish in a single layer, working in batches if needed. 1 teaspoon sea salt. Mmmmm. In another wide, shallow bowl, whisk the flour with the taco seasoning to combine. directions In a small bowl, mix salsa and mayonnaise; set aside. Cook fish: Heat oil in a skillet over high heat. Combine the cabbages, carrots, onion, scallions, and jalapeo in a large bowl. 3. Add the tomatillos and season with salt and pepper. Directions In a small bowl, combine the paprika, cayenne pepper, and 1/4 teaspoon salt. In a bowl whisk together all of the sauce ingredients until well blended. Pour over cabbage mixture and toss to coat. Garnish with lime wedges and cilantro leaves. To make the sauce, mash the avocado in a bowl, then stir in the crushed garlic, yoghurt and a squeeze of lime juice. Preheat the oven to 350 F. Place the fish on a parchment paper-lined baking sheet. Instructions. Instead of red cabbage, try green cabbage or broccoli slaw. 2 Make the salsa verde: In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Remove from the heat, place in a bowl and break into smaller chunks. Step 2 For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, 1/4 teaspoon salt and black pepper; pour mixture over fish. Place cod on rimmed baking sheet lined with parchment or foil. Sprinkle the fish with the seasoning. Ingredients For the fish 1 1/2 pounds cod or other white flaky fish Juice of 1 lime Batter and fry the fish: Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. 20-Minute Fish Tacos with Cabbage Slaw. Mix them well and keep aside. It's a crowd-pleasing meal that's quick, easy, and packed with flavor! You can also heat it directly on a gas burner for a few seconds to get char marks on the edges. Combine all the slaw ingredients and refrigerate. Directions. Cook fish 2-3 minutes per side. 2 tablespoons freshly squeezed lime juice. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. The dressing features a touch of tang thanks to red wine vinegar, and a hint of smoky sweet sweetness from maple syrup. Step 2 Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. paprika, garlic, canola oil, cayenne, lime, kosher salt, shredded cabbage and 13 more. Toss the easy taco slaw. Let sit on the counter for 1 to 2 hours, then drain. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Grill - Heat your grill to medium-high heat and grease your grill grates. (The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.) Add a tablespoon of avocado oil and heat until almost smoking. Let the slaw chill in the fridge. Spray with nonstick oil spray. Pour dressing over evenly and toss to coat. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm. Stir in the lime juice, salt and celery salt. 2. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. In a shallow dish, combine flour, taco seasoning, salt and pepper. Cook for 20-25 minutes, or until the internal temperature reached 145 and the fish flakes easily. Season the fish with the spice mixture and. Set aside. Bake Tilapia in a 350F oven on a sheet pan for 10-15 minutes, or until cooked all the way through. For full instructions, including amounts and temperatures, see the recipe card below. Meanwhile, make slaw: In . Let slaw sit while preparing fish and tortillas. Stir in egg whites. Place the cabbage, carrots and green onion in a bowl. Add half of the fish and cook until the edges are opaque, about 3 minutes. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. This step releases the juice. Remove and place on a plate or dish and cover with foil/lid, let sit for 3-5 minutes before serving. Fish Tacos! Cabbage Slaw:. Cabbage Slaw for Fish Tacos. Flip, and rub half the spice mixture onto fish; reserve remaining half. In a large bowl, combine all slaw ingredients (cabbage to lime juice) and mix well. Season with salt and pepper; toss again to combine. Assemble tacos on a tortilla with fish, pickled onions, guacamole, and fish sauce. Taste and adjust the amount of sriracha to make the sauce spicier if desired. Make sure the oil is thoroughly heated before adding the fish to the skillet (the fish should sizzle once it hits the pan). Make the slaw : In a large bowl, combine cabbage, cilantro, green onion, and garlic. Instructions. In a small bowl, whisk together mayonnaise, lime juice, cumin, garlic powder, salt, and cayenne. Set aside. 2 tablespoons minced red onion In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy. Season each fish filet with salt and pepper (about a pinch per side on each filet).