fish tacos with cilantro lime slaw
I am taco obsessed.
Never mind the way I actually pronounce the word taco (those of you who know me, know EXACTLY what I'm referring to....and what it sounds like), but I am always on a mission to (a) find the best tacos, (b) eat the best tacos and (c) make the best tacos. Any sort of filling will suffice with me so long as its wrapped in a corn tortilla.
Having lived in Vancouver, I miss my neighbourhood jaunts, Tacofino and La Taqueria Pinche Taco Shop. To me they are everything and have some of the BEST tacos (and other Mexican delights), so I'm constantly trying to recreate in my own kitchen.
Some of my favourite tacos are Love & Lemons roasted cauliflower tacos with chipotle cream - for a vegan taco theses are pretty damn good and if you have never roasted cauliflower in the over, you're missing out. The flavour is amazing!
So, a few weeks ago I decided to use up the last of some fresh (frozen) halibut my hubby caught last fall. They were cuts of fish that you wouldn't really cook like a filet, but more like 'the scraps'. Best for fish tacos I think. Sounds gross but they work well for fish tacos.
I normally make my fish tacos with a mango, cilantro lime salsa but this time I did good 'ol cabbage slaw with them. But not just any regular cabbage slow. Cilantro lime cabbage slaw!
Naturally, I had to share
Fish Tacos with Cilantro Lime Slaw
For the fish
1 large filet halibut, preferably the ends (you don't want anything too 'meaty')
1 C flour
1 tsp Salt
1 tsp Pepper
1 tbsp butter
1 pkg of corn tortillas (corn offer the BEST flavour, plus their gluten friendly)
For the Slaw
1 bag pre-diced coleslaw (most grocery stores have these and its a much quicker way)
1/2 C Mayo (I used slightly less)
1/2 C Sour cream (I used slightly less)
Juice from 2 limes (the more the better if you ask me, depending on how tart you want it)
Zest from 1 lime, grated
2 garlic cloves, minced
1 serrano chile, seeded, minced
4 green onions, minced (about 1/4 cup)
1 bunch fresh cilantro, diced
pinch of salt
pinch of pepper
Thinly sliced radishes
Sliced fresh avocado
Lime wedge (to squeeze on top for added flavour)
Mix the salt and pepper with the flour and mix. Dice the halibut into bite-sized cubes, then toss the halibut in the flour mixture, making sure you coat all of the fish, lightly.
In a medium sized skillet, turn heat on med-high and melt 1tbsp butter. Once butter is slightly browned and pan is hot, toss in the coated fish cubes and cook until browned. I will sometimes finish cooking fish or meat in the oven, but if you prefer stove top, cook fish until tender (not dry), approximately 5-7 minutes. Brown it lightly, and don't burn so keep an eye on it! Once its cooked, set aside on a plate. This is a cheat method because if you like battered fish tacos, this is a way you can still get some of it without all the fat and calories. You're welcome.
In a medium sized bowl, combine the mayo, cream cheese, salt, lime zest and juice, green onions, cilantro, garlic and chile. Whisk until all mixed and creamy. Toss in the bagged cabbage and mix well to coat all the cabbage.
Refrigerate the coleslaw for up to 1-2 hours so all the flavours mix well. To assemble the tacos, warm up the tortillas slights, place the cooked fish on the shell and top with as much coleslaw as you can fit.