You don’t need to deep fry to make terrific fish tacos. You just need a really great marinade! The Pickled Red Cabbage Slaw for the tacos is a simple, perfect accompaniment with the flaky, flavour infused fish packed inside warm tortillas!
Confession: I had my first fish taco ever 3 years ago and I didn’t enjoy it. There are lots of bad fish tacos “out there” and a bad fish taco is worse than a bad chicken taco.
While most people would be turned off a bad food experience, I persevered, believing there to be better. I mean, tacos. They have always been one of my favourite foods, ever since the first time I tried them.
And I’m thankful I didn’t give up. Because it just got better and better. Went to Mexico, tasted the real deal, came back and tweaked my recipe. And now I’ve got The Fish Taco recipe. Well, at least, what I think is the BEST Fish Taco recipe.
PS Don’t use this photo as a size-context guide. Remember – I have Baby Hands. 😉
There are a few ways to make fish tacos. One way is deep fried. And we all know that deep frying can make anything better. Crispy battered fish tacos are awesome. And I’m saving that for another day because deep frying – even shallow frying – is not an everyday meal for me. 🙂
As for grilled fish tacos, I truly believe that the best way to make them is to marinate them. Getting that flavour infused right into the flesh of the fish really goes a long way to making the ordinary extraordinary. Promise!
Fish doesn’t require long to marinade – just 20 minutes. And because the marinade has lime juice in it, you actually don’t want to marinate it for too long otherwise the fish ends up cooking, like ceviche!
A quick grill or sear in a skillet, and look! Beautiful flavour infused fish fillets to stuff into tacos.
And while the fish is the star of these tacos, this recipe wouldn’t be complete without a mention of the cabbage slaw, a lightly pickled cabbage. I am often asked what sides I recommend for tacos and this is one that I don’t make often but I don’t know why.
It adds crunch and colour and a touch of tang which is a perfect accompaniment for any type of tacos, from fresh grilled fish like this, or to cut through the richness of Shredded Beef Tacos.
I typically cook this in a skillet for midweek meals but this is fantastic for grilling outdoors when you have friends over. It cooks so quickly so it doesn’t take you away from your guests and you can throw the tortillas onto the BBQ to warm up.
I really wanted to overstuff as I always do, but there’s not enough fish for massive overstuffing! So for once, here’s a normally stuffed taco! 🙂
I hope you all had a wonderful weekend! Back on Wednesday with another recipe! – Nagi x
- 1.2 lb / 600g firm white fish fillets (snapper is my favourite)
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 1)
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- Salt and pepper
- 3 cups red cabbage , finely shredded
- 3 scallion/shallot stalks , cut on the diagonal
- 2 tbsp red wine or white wine vinegar
- 1/2 tsp salt
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed
- Sour cream
- Lime wedges
- Cilantro / coriander
- Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften).
- Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until charred and cooked.
- Flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!