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Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing

Yields
4 servings

Tortilla-less tacos with breaded, fried trout or walleye, slaw and seasoned sour cream.

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ingredients

Cilantro-Lime Sour Cream

1 ¼
cups sour cream
2
cloves garlic, minced
1
jalapeño, seeded and finely chopped
1
lime, juiced
½
bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper

Red Cabbage Slaw

1
lime, juiced
½
red cabbage, thinly sliced
½
red onion, thinly sliced
1
tbsp olive oil
2
tsp sugar
Kosher salt

Fish

½
tsp cayenne pepper
½
tsp cumin
½
tsp smoked paprika
Kosher salt and freshly ground black pepper
½
cup all-purpose flour
1
large egg
1 ¼
cups panko breadcrumbs
3
fillet walleye or trout (about 12 oz total), patted dry
Flavorless oil, like canola or vegetable, for frying

Toppings

4 2-oz
bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving
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directions

Step 1

Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.

Step 2

Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.

Step 3

Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.

Step 4

Coat the fish all over in the flour and then the egg and then the breadcrumbs.

Step 5

Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.

Step 6

To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

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My rating for Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing
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