- Prep Time: 20m
- Cook Time: 15m
- Total Time: 40m
- Serves: 4 people
- Yield: 8 tacos
Ingredients
Pear Slaw
- 2 tbsp. canola oil
- 2 tbsp. rice wine vinegar
- 1 tbsp. lime juice
- 3 tbsp. warm water
- 1 tbsp. honey
- 1/2 tsp. onion powder
- 1/4 tsp. cumin
- 1/8 tsp. dried oregano
- 1/4 tsp. salt and pepper
- 1 jalapeño, deseeded and finely diced
- 10 pkg sliced cabbage or slaw mix
- 2 pears, thinly sliced
- 1 lemon wedge
- 2 tbsp. chopped fresh cilantro
Fish Tacos
- 1 lb white flakey fish (cod, tilapia, etc.)
- 2 eggs, beaten
- 1 c panko
- 1 c flour
- 1 tsp. salt
- 1 tbsp. mayonaise or plain Greek yogurt
- 1/2 tbsp. sriracha
- 8 corn or flour tortillas
Instructions
- Whisk together oil, water, vinegar, lime juice, honey, onion powder, cumin, oregano, and salt and pepper.
- Squeeze lemon juice into a large bowl. Slice pears into thin strips and immediately toss in the lemon juice.
- Add shredded cabbage, diced jalapeño, and chopped cilantro to the large bowl with the pears. Pour dressing over and toss. Cover and set aside.
- Rinse the fish and pay dry. Salt on both sides. Slice across filet making 1 inch wide pieces.
- In a bowl, whisk together two eggs. In a separate bowl, mix equal parts flour and panko.
- Fill cast iron or skillet with 1 inch of canola oil. Heat on medium high.
- When oil is hot, dip individual pieces of fish into egg, then into panko mix. Make sure to coat entire piece with flour and panko. Then gently place into skillet.
- Let fish fry on one side for 3-4 minutes, flip and let fry for another 3 minutes. Don’t over crowd the skillet.
- Remove fish and let rest on paper towels to absorb excess oil. Continue in batches.
- Meanwhile mix mayonnaise or yogurt with sriracha.
- Just before serving, heat tacos in a moist dish towel in the microwave for 30 seconds.
- To assemble taco: smear sriracha mayo on taco, place desired amount of fish, top with slaw. Chow down immediately!
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