Absolutely the best fish tacos ever, and I'm not just saying that. I have tried a few. In Mexico, US and Canada. I like these best. So much more than the sum of its parts.
Smokey, spicy, tangy, crunchy, creamy. Yummy!
Start by assembling the spice rub for the fish. You can prepare this rub in advance, if you like. Or even prepare a triple batch and keep it in a jar. Combine everything, salt, pepper, cayenne, smoked paprika, oregano, garlic powder, and cumin. Set aside.
Smoked paprika is with looking for. I found mine at Winners. It imparts a pleasant, smokey quality to the fish, almost like they have been grilled over a wood fire. If you can not find smoked paprika, substitute it with regular paprika.
Next step. Prepare the slaw. Finely shred 3 cups of green cabbage. Coarsely chop 1/2 cup cilantro. Combine cabbage and cilantro into a medium bowl.
Prepare the dressing for the slaw. Combine 1/4 cup fresh lime juice, 1 teaspoon of honey and 1/4 teaspoon of salt. Pour dressing over the cabbage and mix well. Cover and refrigerate until you are ready to assemble the tacos. The cabbage will wilt slightly, this is normal.
Prepare the spicy mayo. Combine mayonnaise(I like Hellmann's), garlic, cumin, chili powder, lime juice, honey, Frank's hot sauce, salt and pepper. Mix well. Refrigerate until ready to assemble. I like to put my spicy mayo in a squeeze bottle. This mayo will keep for a week in the fridge.
Sometimes I like to make shrimp tacos.
I like to use peeled and deveined shrimp. Thaw the shrimp overnight in the fridge. Rinse shrimp with cold water and drain well. Pat dry with paper towel .
Use any mild flavoured with fish. I like Hake, it kind of reminds me of cod. Thaw fish overnight in the fridge. Use fresh fish if you wish.
I like to cut the fish fillets in half so that one half is used for one taco.
Coat the shrimp with a bit of canola oil and sprinkle generously with the spice mixture.
Coat the fish fillets with a bit of canola oil and sprinkle generously with the spice mixture.
Bake the fish/shrimp at 400 degrees for 10-15 minutes or until the fish flakes easily and is opaque. Be careful not to over cook.
Assemble the taco. I like to pass bowls of chopped avocado, finely chopped red onion, cilantro and extra lime.
Everyone can assemble their own and make it the way they like it.
I like mine loaded
Roll it up.
Nom, Nom, Nom!
2-3 cups shredded green cabbage
1/2 cup roughly chopped fresh cilantro
1/4 cup fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
Smokey spice rub for fish
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper(optional)
1/2 teaspoon smoked paprika(use regular paprika is you cannot find smoked)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 cup mayonnaise (I like Hellmann's)
1 clove garlic
1/4 teaspoon cumin
1/4 teaspoon chill powder
1 tablespoon 'Franks' hot sauce(or more if you wish)
2 tablespoons lime juice
1 teaspoon honey
1/4 teaspoon salt
10-12 8inch flour or corn tortillas
5-6 fish boneless, skinless, mild flavoured fish fillets(cod, sole, Northern Pike, etc) or substitute
300-400 grams peeled and deveined shrimp for the fish. Thawed, drained and patted dry.
2 tablespoons canola oil
1/2 cup red onion, finely diced, in and individual bowl for passing
1 avocado chopped, in an individual bowl for passing
1/2 cup fresh cilantro. in an individual bowl for passing
lime wedges, in an individual bowl for passing
Make the slaw- Combine lime juice, honey and salt. Stir well to dissolve the salt and honey. Pour over cabbage and cilantro. Toss cabbage with the lime dressing. Cover and refrigerate until ready to serve.
Make the spice rub-Combine all ingredients. Set aside. Can be made many days ahead and kept in a covered container
Make the spicy mayo-Combine all, cover and refrigerate. Mayo will keep for a week in the refrigerator
Cook the fish-Cover a baking sheet with foil and parchment. Cut the fillets in half if the are large. Brush the fish with canola oil. Sprinkle the spice mixture on both sides of the fish. Rub the mixture into the fish and let sit for five or ten minutes at room temperature. Bake the fish in a 400 degree oven for 10-15 minutes or until it flakes easily. Do not over cook.
Assemble the tacos- I like to pass bowls of chopped onion, avocado, cilantro and lime, so that everyone can customize their own tacos.
This is how I make mine. On a tortilla layer, avocado, onions, fish, slaw, cilantro, spicy mayo, fold, eat, nom nom nom.
Watch me make them on You Tube