Fish tacos with tomatillo salsa and quick slaw2017-06-24
- Course: Main Course
- Servings : 4-6
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
These are my take on a fish taco. You could substitute any fish in these but for this type of fish taco I prefer a white flaky fish. I served these on soft whole wheat and corn tortillas but could you skip those all together and serve it on a salad or a bowl of rice. I served these with shaved radish, fresh cilantro, lime wedges, thinly sliced avocado, jalapeno peppers and lime ‘crema’ (lime juice, lime zest and greek yogurt). To keep the radish crispy, I sliced them and then put them in a bowl of very cold water and put it in the fridge until we were ready to eat. I drained them and patted them dry with paper towel and put them in a bowl on the side. I like serving all the side pieces because it lets everyone make their taco they way they like it.
For a link to my tomatillo salsa, click here.
For a link to my quick slaw, click here.
- ½ tsp old bay seasoning
- ½ tsp salt
- ½ tsp cumin
- ½ tsp Mexican chili powder
- ½ tsp paprika
- ½ cup flour
- 4 fillets of branzino/spigola (or halibut, turbot, haddock etc)
- Oil for cooking
Mix all of the spices with the flour in a shallow dish.
Place the filets of fish in the flour mixture to coat and shake off the excess.
Heat ½ Tbsp oil in a pan and cook the fish in batches depending on the size of your pan. You don’t want the fish to be crowded and you need room to flip them. If need be cook in 2 or 3 batches.
Flip the fish when you start to see the edges turn opaque and you can easily lift the fish around 2 minutes (if it sticks, it's not ready).
Cook on the other side for 1-3 minutes.
Enjoy and let me know what other toppings you like to put with your fish tacos!
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