The first time I ever had a fish taco was when I lived in Nashville, TN during college. Growing up in Iowa, fresh fish was not a big part of our diet. And to me, a taco was seasoned ground beef with lettuce, shredded cheddar cheese, black olives, and salsa in a crispy tortilla. So the idea of a piece of fish in a tortilla didn't actually sound that great. Ummmm....so I was wrong. Crispy fried fish and creamy slaw in a tortilla is awesome.
That was back when I ate whatever I wanted, haha, and those days are long gone. So now I get a little sad whenever I see fish tacos on a menu, because I know that I can't eat that crispy, fried goodness. I decided it was time that I create my own Crispy Fish Tacos, so here we are!
I used the same basic technique as my Crispy Chicken Tender recipe, but I ran into some difficulties. First of all, chicken firms up as you cook it, but fish gets soft and flakey and falls apart easier. Also, fish cooks for a much shorter time than chicken, so I felt that the crust didn't cook as much as it needed to. Thankfully, a quick stop in the broiler really fixed everything. And while these fish strips are still a bit fragile compared to the chicken, they were perfect in the tacos after broiling.
The slaw comes together quickly with just a few ingredients, and the cool creaminess balances the fish perfectly. Of course I recommend adding all your favorite toppings, like salsa and avocado, perhaps some cheese if you do that kind of thing. I hope these become your new favorite tacos!
Crispy Fish Tacos with Cilantro Lime Slaw
12 oz. wild caught cod filet
salt and pepper
1/2c non-dairy milk
1/2t lemon juice
7 oz. plantain chips
1t chili powder
1 lb. slaw mix
1/4c onion, minced
juice from 1/2 lime
- Preheat the oven to 350.
- Slice your cod filet into about 10-12 smaller, flatter strips. Sprinkle them with salt and pepper and set them aside.
- In a medium sized bowl, pour the milk and lemon juice, and stir to combine.
- Put all of the plantain chips into a food processor with the paprika and garlic powder. Blend until the chips are broken down into small crumbs, but before they turn to dust. Pour the mixture into a 2nd bowl.
- One at a time, coat a piece of fish with plantains, shake off the excess. Next, briefly dip it into the milk mixture, then dip it back into the plantains. When it's completely coated, place it on a parchment-lined baking sheet.
- Repeat this until all of the fish is breaded and ready, then bake it for 10 minutes.
- While the fish is baking, put together the slaw. Add the slaw mix and onion to a mixing bowl. Using a blender or immersion blender, blend together the mayo, lime juice, and cilantro. Add a pinch of salt if it needs it.
- Pour the mayo mixture over the slaw mix and stir until it's all well coated.
- When the fish is done baking, remove it from the oven and turn the heat to broil. Adjust a rack up to the top of the oven.
- Once the broiler is one, put the fish onto the top rack and broil it for 3 minutes. Watch carefully to make sure the plantains don't burn.
- Load up tortillas (I recommend Siete grain-free tortillas) or lettuce cups with 1-2 pieces of fish, a scoop of slaw, and any other toppings you like.
These are so good, I think your whole family will love them. If you decide to give these a try, post a picture on Instagram, and tag me with #ideatthatfoodtoo. Or you can Pin this picture below to save this for another time.