Tomato Tomatoe

Fish tacos

Tacos are one of my favourite things to eat. Unfortunately there aren’t any good Mexican or taco restaurants in my area. I always make them at home when I get a craving and I love making fish or pork tacos. These fish tacos are easy to make and they’re great for a weeknight or weekend dinner. The toppings and sauces make all the difference in my opinion. The texture and flavours that your get from these fish tacos are bright and fresh. The crunchy, tangy slaw paired with the spicy adobo sauce works so well with the crispy fish. I also love to add sliced avocado and thin slices of radish on top. You really can’t beat this combination!

You can use any wild caught firm white fish for these. For these ones I used sole which is a thinner piece of fish but it holds up well while frying in the hot oil. Lately I’ve been making homemade sourdough tortillas using sourdough discard and they have levelled up my taco night! When I make tacos, it’s all about the condiments and toppings. These are super easy to make and they’re a crowd favourite!

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fish tacos

Ingredients

Fish Batter

• 1 1/4 cup AP flour
• 1 tsp sea salt
• 1/2 tsp old bay seasoning
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 12 oz club soda
• 6 pieces of white fish (sole or cod)

Crunchy Slaw

• 2 cups of cabbage, thinly shredded
• 1/4 cup fresh cilantro, chopped
• Juice from 1 lime
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste

Spicy Adobo Sauce

• 1 cup full fat yogurt
• Juice from 1/2 lime
• 1 garlic clove
• Handful of cilantro
• 3 tbsp chipotle in adobo
• Salt and pepper to taste

Additional Ingredients

• Neutral oil (I like avocado oil) for frying
• 2 avocados
• thinly sliced radish
• micro greens

Directions

1. To make the slaw, shred the cabbage and add to a large bowl. Add the cilantro, lime juice, apple cider vinegar, maple syrup, salt and pepper. Toss to combine. Mix the cabbage around every 10 minutes or so, this will help the cabbage wilt down. Set aside.
2. To make the adobo sauce, add yogurt, lime juice, garlic, cilantro, chipotle in adobo and salt and pepper to a food processor. Blend until smooth. Add the sauce to a squeeze bottle and set aside.
3. To make the batter for the fish tacos, add the flour and spices to a shallow dish. Mix the dry ingredients together and pour in the club soda. Mix to combine. Cut the fish into bite sized pieces, about 4 inches. Season the fish with salt and pepper. Heat a large non stick pan to medium low heat and add in a neutral oil, like avocado oil. Before the pan gets hot, batter the fish. Once the pan is hot slowly add the fish and fry on each side until golden. This should take 2-3 minutes per side, depending how thick your fish is. You will need to fry the fish in batches, don’t overcrowd the pan or this will lowed the temperature of the oil. Once the fish is golden, remove from the pan and place on a baking sheet lined with paper towel.
4. Assemble the tacos by adding slices of avocado to a tortilla, followed by the slaw, fish, adobo sauce, micro greens and thinly sliced radish.

Notes

1. If you like spice, you can make the adobo sauce spicier by adding an extra tbsp of chipotle in adobo to the sauce.