Fish Tacos With Apple Cabbage Slaw


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I recently wrote about my lack of love for fish dishes, but how I’m trying to overcome this in an effort to get more healthy fish into my diet.  Today’s recipe is a perfect example of how delicious and “unfishy” fish can actually be. 

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The Perky Kebab and I adore Mexican food and there’s an awesome Mexican restaurant here called Superloco where they serve the most delicious baja (fish) tacos:  corn tacos filled with deep fried snapper, chimichurri mayo and piled with coleslaw.  And no ordinary slaw at that:  apple and cabbage slaw.  For me that’s what really makes them.

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So we decided to recreate them in an easier “at-home” format (and without the $11 per portion price tag!).

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No deep fried fish though, just pan fried to try to keep them a little healthier (you could grill if you want to step up the health factor further), a simple dollop of mayo combined with a delicious apple and cabbage slaw.

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They’re probably my favourite way to eat fish.  Simple yet extremely tasty, they’re quick to whip up but also look beautiful enough to present to guests.  So what are you waiting for?  Time for a Margarita and a taco!

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Fish Tacos With Apple Cabbage Slaw

Serves 4
For the slaw:

1/2 long/Chinese cabbage
1 red onion
1 apple
4 tablespoons white wine vinegar
Few drops tabasco

For the fish:

500g white fish skinless, boneless fillets (I used tilapia)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon dried chilli flakes
2 teaspoons oil

For the tacos:

2 tomatoes, diced into small cubes
15g coriander, leaves only
8 small wraps/4 big wraps/12 soft corn tacos*
Mayonnaise (about 4 tablespoons)

To make:
  1. Start with the slaw.  Slice the cabbage and onion as finely as you can.  Then cut the apple down the sides of the core on 4 sides.  Cut into thin matchsticks.  Place everything in a bowl with the vinegar and tobasco and mix well.  Place in the fridge until ready to eat.
  2. In a small bowl mix together all of the spices and salt for the fish.  Brush the fish with a little oil and gently rub the spice mix over both sides of the fillets.  Heat the remaining oil in a frying pan over a medium heat and fry the fish for a couple of minutes a side until cooked through (the thicker your fish fillets, the longer they will need).
  3. Once cooked, assemble your tacos:  place a taco on a plate, squeeze/dollop a little mayonnaise on it it, lay the fish on top then pile with slaw and finish with some tomatoes and coriander leaves.  Eat immediately.

* I struggled to find corn tacos (the soft ones not deep fried hard ones) here in Singapore so had to use small wraps instead but if you can use corn tacos.

In advance:

You can make the slaw up to 24 hours in advance and you can apply the spice mix to the fish a few hours ahead of cooking too.  The fish is best eaten freshly cooked though can be reheated if you have leftovers!

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