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Mon Jun 29, 2020, 03:56 PM

Fish tacos endorsed by my wife

You could just make the red cabbage slaw to go with some BBQ.

Fish Taco

INGREDIENTS

3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika 
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
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DIRECTIONS

* In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
* Add cod, tossing until evenly coated. Let marinate 15 minutes.
* Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
* In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
* Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

I used flour tortillas, though I can see the corn tortillas would be better.

14 replies, 517 views

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Arrow 14 replies Author Time Post
Reply Fish tacos endorsed by my wife (Original post)
alfredo Monday OP
chia Monday #1
alfredo Monday #5
Polly Hennessey Monday #2
alfredo Monday #6
Ohiogal Monday #3
alfredo Monday #4
procon Monday #7
alfredo Monday #11
JDC Monday #8
mr_lebowski Monday #9
fierywoman Monday #10
alfredo Monday #12
CentralMass Monday #13
alfredo Monday #14

Response to alfredo (Original post)

Mon Jun 29, 2020, 03:58 PM

1. Sounds delicious!

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Response to chia (Reply #1)

Mon Jun 29, 2020, 04:11 PM

5. Tks

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Response to alfredo (Original post)

Mon Jun 29, 2020, 04:01 PM

2. Yum!

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Response to Polly Hennessey (Reply #2)

Mon Jun 29, 2020, 04:13 PM

6. It sure is

I went nearly 4 years without being able to eat fish, now I can’t get enough. Catfish and Tilapia are favorites.

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Response to alfredo (Original post)

Mon Jun 29, 2020, 04:05 PM

3. Fish tacos and an ice cold beer

Heaven in the Summertime!

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Response to Ohiogal (Reply #3)

Mon Jun 29, 2020, 04:10 PM

4. Can't drink carbonated beverages, so coffee had to do.

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Response to alfredo (Original post)

Mon Jun 29, 2020, 04:27 PM

7. That sounds delicious; wish I had the ingredients on hand.

Adding to my shopping list. Thanks for the recipe. I make fish tacos with breaded tilapia strips, fried until crispy and always use grilled corn tortillas. I make Mexican Coleslaw with a tangy lime and cilantro dressing... Don't have those items either.

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Response to procon (Reply #7)

Mon Jun 29, 2020, 05:01 PM

11. Fake it. Just do breaded fish, douse with Thousand Island dressing

Cornmeal in all it’s forms make me cough. I still can’t stay away from corn chips.

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Response to alfredo (Original post)

Mon Jun 29, 2020, 04:29 PM

8. I like the looks of that slaw recipe component. Thx!

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Response to alfredo (Original post)

Mon Jun 29, 2020, 04:50 PM

9. Sounds awesome but I must level a small complaint about this and most recipes online ...

You simply cannot make a marinade from scratch and have it taste proper in 15 freaking minutes, let alone make the marinade AND marinate something IN IT ... in 15 freaking minutes.

If you like the idea of this recipe, I would start no later than the night before, creating the marinade (in fact, make it like 5X bigger because that is a basic, useful marinade that will work for all kinds of things) in the blender, and then pour it into a jar, with a lid, and then leave it out overnight. Nothing in it needs refrigeration and it will become 'marinade' faster at room temperature.

Then about 3-4 hours before you'll be cooking the fish, begin marinading (if doing chicken I'd do it much longer myself, 6-24 hours would be best). I'd also definitely add a little salt and honey to the marinade.

At that same time I'd make the slaw. Slaw takes a good 3-4 hours (in the fridge) to become 'slaw'. It's terrible immediately after you make it. Literally.

They always make it sound like you can just throw these meals together in the recipes I see online, and technically you CAN ... but they won't be nearly as good as if you do them right.

If you're going to all the trouble of getting all these ingredients and making this dish ... you might as well plan ahead and do it right.

MHO

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Response to mr_lebowski (Reply #9)

Mon Jun 29, 2020, 04:59 PM

10. Mr Lebowski, I hope your Significant Other appreciates you!

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Response to mr_lebowski (Reply #9)

Mon Jun 29, 2020, 05:05 PM

12. I let mine marinade over an half hour. The fish was thin and pierced.

The slaw was made an hour before I started the fish. I put the fish in a ziplock and slosh it around during the marinade.

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Response to alfredo (Original post)

Mon Jun 29, 2020, 07:50 PM

13. That sound delicious..

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Response to CentralMass (Reply #13)

Mon Jun 29, 2020, 11:02 PM

14. It tastes even better.

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