Fish Tacos With Garlic, Lime Aioli and Coleslaw

Make the Lime, Garlic Aioli first and put in the refrigerator while you're cooking the Fish. Choose a firm white fish like Hake, Cod or Haddock. Lightly dusted with seasoned flour and briefly pan fried. Top it with a cool crunchy Coleslaw and Cilantro. Then add that extra layer of deliciousness with some Lime Garlic Aioli. Fold up like a Burrito, i.e., fold in the bottom and then roll 'er up! Such a treat!

Prep Time15

Cook Time8

Total Time23

Servings: servings, 2 Tacos apiece.

Ingredients

For the Fish

1/2 LB Fish Hake, Cod, Haddock. Nice firm white fish
1/4 Cup AP flour
2 Tsp Chili Powder
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Garlic Powder
3 TBSP Canola Oil or vegetable Oil
4 Corn Tortillas

Garlic, Lime Aioli

1/4 Cup Mayonnaise use a good quality
1 TBSP Lime Juice fresh squeezed
1/4 Tsp grated Lime Zest
1 small Garlic Clove, pressed
1 Tsp Finely minced Jalapeno Optional if you like a little heat

Coleslaw

1 Cup Coleslaw Homemade or store bought. Make sure it is more dry than wet. You don't want it swimming in Mayonnaise

Optional

1 small Jalapeno sliced for garnish
1 small onion thinly sliced for garnish
1/4 Cup Cilantro chopped. I really consider this a necessity, not optional! In fact I went to 5 stores before I found the Cilantro!
1 Lime cut in wedges for serving

Instructions

Fish

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.

Finishing Touches

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.