Recipe by My Kosher Recipe Contest

Fish Tacos with Cilantro Lime Sauce

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Parve Parve
Easy Easy
3 Servings
Allergens
20 Minutes
Diets

No Diets specified

Submitted by Harriet Katz

 

We are always searching for variety and this is great for a light parve meal. I usually serve gazpacho with this.

Ingredients

Fish

  • 1 lb white fish such as cod, haddock or tilapia

  • 1/3 cup flour

  • 1/4 tsp salt

  • 1/4 tsp chili powder

  • 1/8 tsp cayenne

  • 1/4 tsp garlic powder

  • 1/4 tsp coriander

  • 1/4 tsp cumin

  • 3/4 cup vegetable oil

  • salt and pepper

Cilantro Lime Sauce

  • 1/2 tsp lime juice

  • 1/4 tsp Sriracha sauce

  • 1/4 cup chopped cilantro

  • 1 clove garlic, minced

  • 1/2 cup mayonnaise

  • 1/4 tsp kosher salt

Cabbage Salad

  • 1 cup of shredded cabbage

  • 2 carrots, shredded

  • 4 radishes, shredded

  • 1/4 cup sugar

  • 1/2 cup white vinegar

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 clove minced garlic

  • 1/3 cup vegetable oil

For Serving

  • Corn tacos shells or flour tortillas

  • 1 peeled carrot

  • 1 cup of cabbage leaves 

  • 2 green onions

Directions

Prepare the Tacos

1.

Heat oven to 350 degrees Fahrenheit.

2.

Place corn taco shells on a foil-lined sheet pan and bake for 5 minutes. Remove from oven and place on cooling rack.

3.

Finely shred carrot, cabbage and two green onions and set aside.

4.

Wash and dry fish. Slice into 1-inch strips. Lightly sprinkle salt and pepper on fish.

5.

Combine flour with all of the spices on a large plate.

6.

Dredge fish in the seasoned flour, making sure that it is well covered. Place breaded fish on a waxed paper lined cookie sheet.

7.

Heat 3/4 cup of oil in a 9-inch frying pan on medium high heat. Oil is hot enough when you drop a little flour into the oil and it sizzles.

8.

Fry fish 1 to 1 and 1/2 minutes per side or until crispy and lightly browned. Place on a paper towel covered cookie sheet and lightly salt.

9.

When all of the fish is fried, transfer fish to a parchment paper lined cookie sheet. Bake at 350 degrees Fahrenheit for 5 minutes.

10.

Place 1 to 2 pieces of fish into each taco. Top with some vegetable mixture. Drizzle cilantro-lime dressing on top.

Cilantro Lime Dressing

1.

Combine all ingredients in a bowl and mix well.

Cabbage Salad

1.

Combine cabbage, carrots and radishes in a bowl and set aside.

2.

Place all ingredients for marinade in a pot.

3.

Bring to a boil and add to shredded vegetables.

4.

Combine well and let marinate for one hour.

5.

Serve on top of tacos.

Fish Tacos with Cilantro Lime Sauce

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