Sep 14, 2011

Batter-Free Fish Tacos with Pico de Gallo, Salted Cabbage & Lime Crema

Batter-Free Fish Tacos w/ Pico de Gallo, Salted Cabbage & Lime Crema

Serves 4

Ingredients

For the Salted Cabbage
½ small green cabbage, sliced thinly
½ lime, juice only
Generous pinch of sea salt

For the Pico de Gallo
1 pint grape tomatoes, quartered
½ small red onion, peeled and very finely diced
2 tbsp [30 ml] finely chopped fresh cilantro
½ tsp [2.5 ml] sea salt
½ lime, juice only

For the Lime Crema
1 cup [250 ml] sour cream or Greek yogurt
½ lime, juice and zest
¼ tsp [1.25 ml] sea salt

For the Fish Tacos
Canola oil, for frying
½ cup [125 ml] all-purpose flour
1 tsp [5 ml] cumin
½ tsp [2.5 ml] cayenne pepper
½ tsp [2.5 ml] sea salt
1½ lb [680 g] white fish fillets (cod, pollock or haddock), cut into finger-sized pieces

To Serve
Tortillas, lightly toasted
Diced avocado
Fresh coriander
Hot sauce

Method

Salted Cabbage: Combine everything together in a large bowl to make sure the cabbage is well coated by the lime juice and salt. Let sit for 20 minutes. The cabbage will wilt slightly but retain its crunch.

Pico de Gallo: Combine the tomatoes, onion and cilantro in a bowl. Season with salt and lime juice. Reserve.

Lime Crema: Combine everything together in a small bowl. Keep in the fridge until ready to serve.

Fish Tacos: Preheat oven to 300°F [150°C]. In a large nonstick skillet, pour enough just oil to cover the bottom of the pan. Heat the pan on medium-high heat.

Mix flour, cumin, cayenne pepper and salt in a large ziploc bag. Put half of the fish pieces into the bag, close it, then shake the bag to coat all the fish pieces with the flour mixture. Take the fish pieces out, shaking excess flour off. Repeat with the rest of the fish pieces. Fry the fish, in batches, 2 to 3 minutes per side (depending on the thickness of the fish). Place the cooked fish on a baking sheet in the oven while you cook the rest.

Serve all the components together in the center of the table, family-style, letting everyone assemble their own tacos. Dig in!

Recipe Credit: Adapted from Gywneth Paltrow, My Father’s Daughter (via Saveur Magazine)

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