Husband Guest Post!
You can’t hear the words FISH TACOS without salivating, can you?
I sure can’t. I’ve had some really good fish tacos in my day, and no matter where they have come from – fancy restaurant to food truck – it always comes down to how well they fish is cooked. Condiments come second.
That being said, some kickin’ condiments that bring out the flavors of the fish and excite the palette are still uber important.
These fish tacos feature some easy to make sauce, crunchy, tangy slaw, and some simple crispy onions. They offer perfect texture, flavor, and give you that messy street taco vibe.
I hope you like messy fingers, because these tacos are sure to leave you with a few. Enjoy!
1/2 a white onion, diced very small
2 eggs, whisked
1/2 cup whole wheat flour
1/4 cup vegetable oil
1/3 cup canned chipotle peppers in adobo sauce
3 cups shredded cabbage
2/3 cup organic mayonnaise
1 tsp organic sugar
1/2 tbsp white wine vinegar
salt and pepper, to taste (we used Mixed Up Salt!)
dash of paprika
juice of one lime
1. To make fried onions, place the diced onions into the egg bath, and then dredge them in the flour. Now, place them in hot oil on a skillet. Fry for 3-5 minutes, flipping over every minute so they do not burn. Take out and let them dry out on some paper towels. Set aside!
2. To make the chipotle sauce, combine 1/4 cup canned chipotle peppers and 1/3 cup organic mayonnaise in a small bowl. Set aside!!
3. To make the slaw, combine the shredded cabbage, sugar, lime juice, white wine vinegar and 1/3 cup organic mayonnaise. Set aside!!!
4. Pre-heat the oven to 400 degrees.
5. Sprinkle on the mixed-up salt, ground pepper, and paprika on to one side of the tilapia and rub it into the flesh with your fingers.
6. Using a tbsp of hot oil, cook the tilapia on the skillet, seasoned side down, for about 2 minutes on medium high heat. Flip over the fish and stick in the oven for 5-6 minutes.
7. To compile each taco, start with a heaping portion of slaw, followed by your fish, fried onions, and chipotle sauce. Garnish with green onions if you want!