Fish Tacos
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GLUTEN-FREE OPTION
SERVES: 2 / PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES
This is a very simple fish taco recipe. It’s perfect for my absolute favorite fish, halibut. Don’t worry if you can’t find halibut in your local supermarket or your price range (halibut is expensive). You can also substitute other white fish such as cod. Even salmon works in this recipe. Be sure to use a large skillet for this recipe and don’t be tempted to use less oil for frying. Also, be patient and wait until your oil is truly hot before adding the fish to your skillet. All three of these errors will result in soggy fish. And, no-one wants a soggy fish taco.
FISH TACOS INGREDIENTS
¼ cup all-purpose flour (gluten-free if desired)
½ teaspoon plus a pinch salt, divided
½ teaspoon plus 1/8 teaspoon ground black pepper, divided
1 pound firm white fish, such as halibut or cod, cut into 2-inch chunks
⅓ cup vegetable oil
2 cups cabbage, shredded
2 tablespoons lime juice
1 teaspoon extra virgin olive oil
1 avocado
4 hard shell corn tacos (or 6-inch tortillas)
¼ cup chopped cilantro
Hot sauce (optional)
FISH TACOS DIRECTIONS
Combine the flour, ½ teaspoon salt, and ½ teaspoon of pepper on a plate with a rim. Pat the fish dry with a paper towel. Dredge both sides of the fish fillets in the flour mixture.
Heat the oil in large skillet over medium high heat. Add the fish. Sauté, until the fish is browned on all sides, approximately 10 minutes.
Meanwhile, place the shredded cabbage in a small bowl. Add the lime juice, olive oil, a pinch of salt, and 1/8 teaspoon of pepper. Toss to evenly coat the cabbage in the dressing.
Slice the avocado.
Assemble your tacos. Top each tortilla with fish, cabbage, and avocado. Garnish with cilantro, hot sauce, and an additional squeeze of fresh lime juice.
INGREDIENT TIP: Using pre-shredded cabbage, often sold as coleslaw mix, is a fantastic time saver.
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