I always forget how tasty, healthy, and easy fish tacos are until I make some, and then vow to do it more often. They’re adaptable to any type of inexpensive white fish that you might be able to find in your local market. I like to use sole, catfish, or snapper, but it’s entirely up to you what fish you use.
Image Source:
Kitchn
Method of preparing the slaw:
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In a bowl, mix the cabbage with 1/2 tsp. salt. Massage and squeeze the cabbage to help it release its liquid and begin wilting. Transfer to a strainer set over another bowl, and let it drain for about 15 minutes.
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Transfer the cabbage to a mixing bowl. Toss with the grated carrot, scallions, and jalapeño (if using). Whisk together the garlic, lime juice, and mayonnaise. Add honey, salt and pepper to taste. Pour over the cabbage mixture and mix well.
Method of preparing the fish:
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Combine the flour, salt, pepper, and paprika in a shallow dish. Pat the fish dry, then dredge it in the flour mixture.
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Oil a heavy pan over medium-high heat. Add the fish to the pan (if cooking multiple fillets, arrange them in a single layer with a little space between them). Cook the fish for 2-3 minutes on each side, carefully flipping, until both sides are golden brown and the fish flakes apart easily. Transfer to a clean plate, and flake into large chunks.
Method of preparing the plating:
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Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go.
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Serve the fish on a platter with the tortillas, cilantro, slaw, lime, avocado, and salsa on the side, letting each diner assemble their own tacos.
Source: Kitchn
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