Baja Fish Tacos
For when you crave casual
- Cabbage Slaw
- 1/2 head of Napa Cabbage, thinly sliced
- 1 /2 tsp salt
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Taco Toppings
- 1 avocado, cubed
- 1/2 small onion, finely diced
- 1/2 cup fresh tomato salsa
- 1/4 bunch cilantro, washed, stems trimmed, coarsely chopped
- The Fish
- 300 g Halibut or other firm white fish fillet, cut into 2cm wide strips
- 3 tbsp all purpose or blending flour
- 1 tsp baking powder
- 1 tsp cayenne or ancho chili powder
- 1 tsp black pepper
- 1 tsp garlic salt
- 2 tbsp olive oil
- 4 flour tortillas (15 to 20 cm inch)
- 6 to 8 radishes, cut very thinly and tossed in 1 tbsp white vinegar and 1 tsp white sugar.
YIELD: Serves 2 as a meal, can be doubled easily
- Prepare the cabbage slaw and toppings before starting on the fish. Combine the cabbage with the salt in a bowl and let sit for about 20 minutes. In a colander, press or squeeze out the extra moisture. In a large bowl, combine the cabbage, sour cream, lime juice and cilantro.
- In a small bowl, mix flour, baking powder, pepper cayenne, and garlic salt. Dredge fish fillets in the flour mixture.
- Choose a frying pan large enough to hold the fish pieces without crowding. Heat the oil over medium heat; sear the fish 2 to 3 minutes per side until crispy and golden brown. Lay pieces on a paper towel to drain.
- Heat tortilla in a dry pan or on a griddle until warm ad soft, Place halibut fillets on the tortillas, followed by the cabbage salsa, avocados, onion, cilantro and radish garnish.