Fish Tacos with Honey Slaw

Fish Tacos with Honey Slaw
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Fish Tacos with a honey cumin slaw, finished with a creamy, slightly spicy white sauce. This take on fish tacos is a combination of the best elements from at least four different recipes / methods, fused together to create a refreshing handheld treat. The slaw and the creamy white sauce can be made in advance.
Servings Prep Time
4 30minutes
Cook Time
20minutes
Servings Prep Time
4 30minutes
Cook Time
20minutes
Fish Tacos with Honey Slaw
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Fish Tacos with a honey cumin slaw, finished with a creamy, slightly spicy white sauce. This take on fish tacos is a combination of the best elements from at least four different recipes / methods, fused together to create a refreshing handheld treat. The slaw and the creamy white sauce can be made in advance.
Servings Prep Time
4 30minutes
Cook Time
20minutes
Servings Prep Time
4 30minutes
Cook Time
20minutes
Ingredients
Servings:
Units:
Instructions
Slaw
  1. Whisk together lime juice, honey, oil, cumin, cayenne and salt. Stir in shredded cabbage, cilantro and onion. Refrigerate until ready to assemble tacos.
Creamy White Sauce
  1. Combine mayonnaise, sour cream, lime or lemon juice, chipotle pepper sauce and Cotijia cheese. Stir to combine. Refrigerate until ready to assemble tacos. If sauce seems to thick to drizzle you can thin with a tablespoon of milk prior to serving.
For the Fish and batter
  1. If fish is frozen, defrost fish in the refrigerator. Pat very dry with paper towels.
  2. Whisk together the flour, cornstarch, baking soda, salt, and paprika. Make a well in the center of the flour mixture and add the beer or club soda. Whisk to make a smooth batter. Add defrosted, dried fish to the batter, set aside.
  3. Preheat oven to 300 ° Line a lipped sheet pan with parchment paper and place a wire cooling rack in the sheet pan.
  4. Heat oil in a heavy skillet or fryer to 350 °. Working in batches, lift fish from the batter, allow excess batter to drip off. Carefully place the fish into the hot oil and fry for about 3 minutes per side, until golden brown. Do not over crowd the pan. Place cooked fish on prepared rack / sheet pan and place into the pre-heated oven. Repeat with remaining fish.
To assemble
  1. Place two warmed corn tortillas on top of each other. Place one piece of fish on top of the tortillas, top with a spoonful of honey slaw, and drizzle with creamy white sauce. Serve immediately.
Recipe Notes

*  Cotija cheese can be found in the Mexican section of the grocery store, either pre-grated like Parmesan cheese or is also sold in a block.  If you can't find Cotija cheese, Parmesan is a possible substitute.

*  The amount of oil needed will depend on the size of your frying vessel.  Fill no more than 1/3 full to allow room for expansion of the hot oil.  Vegetable, Grape Seed, Corn or Canola oils are all suitable for frying.

 

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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