I hesitated to post this recipe, not because they aren’t fantastic but because the pictures are not very good. I was hungry and more interested in eating than taking pictures! So, I was kind of half halfheartedly snapping shots but gee…..they turned out so absolutely delicious it would be a shame not to share the recipe. It’s simple,easy and if you’re looking for something for your Lenten Fish supper, nothing could be better! I won’t be making them again any time soon due to travel and returning to the USA or I’d wait and take better photos. So, if you can put up with some not so good images, we’ll build us some fabulous Fish Tacos!
Now…If you have never had a Fish Taco before, you have to put aside all notions of what a Taco is because these are completely different. Think of your favorite lightly fried fish, topped with Coleslaw, some super flavored Mayonnaise, a squeeze of Lime, maybe a little thinly sliced onion and Jalapenos then finished with freshly chopped Cilantro. And Bob’s your Uncle, you have Fish Tacos!
I first had a Fish Taco at Ivar’s in Seattle on the waterfront and I was hooked! No pun intended…..maybe. The last time was in Cabo San Lucas in Mexico when we went rogue and hired a man driving a not so sea worthy old wooden boat to take us sight seeing. We had a blast! Then he took out just outside the town proper where there were several Taco Trucks run by his friends. We were being either really brave or really stupid, but he was a real nice guy and the Fish and Shrimp Tacos were fantastic! And yes, we remained healthy. Whew!
Here’s what I’m talking about!
Fish Tacos With Garlic, Lime Aioli and Coleslaw
For the Fish
Garlic, Lime Aioli
- 1 Cup Coleslaw Homemade or store bought. Make sure it is more dry than wet. You don't want it swimming in Mayonnaise
- Assemble all your ingredients as making any type of Taco is fast so you want everything prepped in advance. First, put the Corn Tortillas on a plate and cover with a damp paper towel. You'll microwave them for 30-40 seconds just before filling them with the Fish.
- On a dinner plate, combine the Flour, Chili Powder, Salt, Pepper and Garlic Powder. Cut the Fish into pieces 2-3 inches long and pat dry with a paper towel. Then dredge the fish in the seasoned Flour and set aside.
- In a large skillet, heat the Canola Oil until hot. Then add the floured Fish. Cook about 3-4 minutes on one side until nice and golden, then turn over and cook the other side for another 3 minutes. It really depends on how thick the Fish is cut. Drain on paper towels.
Lime Garlic Aioli
- In a small bowl, grate the Lime Zest. Then cut the Lime and squeeze a TBSP of juice into the bowl. Peel the Garlic Clove and squeeze it through a Garlic Press into the bowl. Optional: very finely mince the Garlic with a knife.
- Add the Mayonnaise and mix it together until well combined. Refrigerate while cooking the Fish.
- Set up an assembly line of Tortillas, Fish, Coleslaw, Aioli and Cilantro
- Microwave the Tortillas for 30-40 seconds, then start assembling the Tacos. Spread Aioli on the warm Tortilla, top with a couple pieces of fried Fish. Add some Coleslaw and a generous sprinkle of Cilantro. I(I love Cilantro!)
- Serve with Lime wedges for that extra burst of flavor. Also, add sliced onion and Jalapeno if desired. ( I do not desire, but that's me) Fold the Taco up like a Burrito and that's it! Enjoy!
- I made up some Nachos to go along with the Fish Tacos. Nothing wrong with them either! I hope you enjoy this recipe as much as we did. It is something we'll be making over again and again.