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Fish Tacos

Fish Tacos
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Fish tacos with slaw and baja sauce
Servings Prep Time
6 people 20
Cook Time
15
Servings Prep Time
6 people 20
Cook Time
15
Fish Tacos
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Fish tacos with slaw and baja sauce
Servings Prep Time
6 people 20
Cook Time
15
Servings Prep Time
6 people 20
Cook Time
15
Ingredients
slaw
Baja sauce
tacos and garnish
Servings: people
Instructions
slaw
  1. Thinly slice cabbage. Slice jalapeño in half length-wise, remove seeds with knife or spoon. Slice thinly cross-wise to form "c-shaped" slices. Thinly slice red onion. Add ingredients to a medium bowl. Add juice of one lime, and salt to taste. Slaw can be made up to 8 hours in advance and kept in refrigerator.
Baja sauce
  1. Combine all Baja sauce ingredients into a small bowl and mix until homogeneous. Sauce can be made up to 8 hours in advance and kept in refrigerator.
Cooking the fish
  1. On a dinner plate, combine flour, garlic powder, cumin and salt and blend well. Slice cod fillets into large bite-sized pieces (about 8 chunks). Heat oil in a large, non-stick frying pan to high temperature, but don't let oil smoke or burn. Dredge fish pieces in flour mixture and fry until golden in color and cooked through completely. If you need to cook in 2 or more batches because of the size of the pan, you can keep the first batch(es) in the oven at 300 degrees while cooking the other pieces.
Assembling the tacos
  1. Heat tortillas and keep in styrofoam tortilla container or damp paper towel. Add ingredients as desired to tortillas.
Recipe Notes

Can also add hot sauce to tacos. Sriracha goes very well on these tacos.

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