fish tacos

Fish Tacos

When I think of fish tacos, I think of sitting outside on a sunny day at an oceanside restaurant, which is probably where I was the first time I had one.  But any time I’m really craving fish tacos, I don’t wait for sunshine or an open seafood restaurant; I make them myself.  I like to keep things easy whenever possible, so for the topping, I modified my creamy coleslaw recipe, omitting the carrots and adding a dash of Tajín, a chili-lime seasoning found in most supermarkets. I like to make my fish tacos with codfish or turbot, but any white flaky fish will do.

1 cup shredded cabbage
1 small red onion, slivered
1 teaspoon sugar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Tajín seasoning
kosher salt
ground black pepper
4 pieces codfish, about 1 pound
1/2 cup flour
canola oil
4 flour tortillas

diced fresh tomato
sliced avocado
thinly sliced green onion

medium (3-quart) bowl
measuring cups and spoons
cutting board
2 medium (10-inch) skillets
wire rack
paper towels

1. To make slaw: mix cabbage, onion, sugar, mayonnaise, sour cream, and Tajin seasoning together in bowl. Add salt, pepper, and additional Tajín, to taste.  Refrigerate.
2. Season fish with salt and pepper, then dredge in flour.
3. Heat 1/2 inch of canola oil in a skillet over medium-high heat until oil is hot and shimmering.
4. Fry fish until golden brown—about 4 minutes per side. Set on rack to drain with paper towels underneath to catch drippings.
5. Heat a second skillet over medium-high heat until hot. Place tortilla into the ungreased skillet for 45 seconds to one minute; it may begin to puff up slightly. Flip it to the other side and heat for approximately 30 seconds. Transfer to plate.
6. Break fried fish into bite-sized pieces, then place into the warm tortilla. Top with slaw and any additional toppings, as desired.

• To test the heat of the oil, sprinkle a little flour into it. If it bubbles and browns immediately, the oil is hot enough.

20 minutes

4 servings

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