catsoli.blogg.se - Best fish taco recipe

Although this is a healthy dinner option, it really tastes as if you are celebrating taco Tuesday while on vacation. The cilantro lime crema definitely adds richness to the entire meal.

The combination of flavors from the savory Cajun seasoning, the fresh crunchy cabbage and the sweet ripe mango is pure perfection. As for the toppings, crunchy cabbage mango slaw and a drizzle of luscious lime crema is all you need. The process is simple and there is no need to make a batter or to deep fry anything.įish filets are seasoned with a simple and flavorful spice mix and cooked in a cast iron pan or skillet until perfectly tender. What I love the most about this recipe besides the flavor, is how easy it is to make. If you ever had San Diego’s famous Baja Fish Tacos, I think you’ll be very happy when you try this healthier blackened fish tacos recipe.

8 What Type Of Fish Is Best For Fish Tacos?Īs someone who lived in California for most of her life, I can definitely recognize a deliciously amazing taco.

Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Transfer to a wire rack set in a baking sheet. Carefully turn and cook until second side is golden brown, about 2 minutes more. Working in batches if needed, gently lay fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Lightly dredge fish in flour mixture, shaking off excess.

Step 2 In a large skillet over medium-high heat, heat oil.

Step 1 In a medium bowl, mix flour, chili powder, salt, pepper, and garlic powder.

In a small bowl, whisk mayonnaise, sour cream, sriracha, and lime juice. Add cabbage and cilantro and mix well to combine. In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and granulated sugar.

Made this recipe? Let us know how it went in the comments below!

Some crushed tortilla chips, or better yet, freshly fried tortilla strips would take this salad to a whole other level of deliciousness. But if you’ve got a different favorite garnish, go for it. Avocado and mango are classic warm weather flavors that go great with fish tacos. But if heat isn't your thing, simply remove the seeds and ribs before chopping to cut down the burn. If you like things spicy, you can finely chop up the whole jalapeño. The dressing is creamy and gets a big punch from lime juice, lime zest, and jalapeño. This slaw alone is a great recipe to have in your back pocket. Cod is a great choice for these but any firm white fish will work. White fish tends to be very delicate, so just be gentle when flipping each piece of fish. It gets a quick soak in milk, then a toss in some seasoned flour and into a hot pan. The fish in this recipe is pan-fried, which is a lot easier to do at home and keeps it on the lighter side. There sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer salad an instant staple. Crispy fish and a creamy, spicy slaw are the base of these veggie-packed takes on everyone’s favorite taco. When you’re craving the flavors and textures of a fish taco, but need some vegetables in your life, this salad is perfect for you.