Name: Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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; 1 lime, juiced; ½ red cabbage, thinly sliced; ½ red onion, thinly sliced; 1 tbsp olive oil; 2 tsp sugar; Kosher salt; 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; 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

Yields

4 servings

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

ingredients

Cilantro-Lime Sour Cream

1 ¼

cups sour cream

cloves garlic, minced

jalapeño, seeded and finely chopped

lime, juiced

bunch cilantro (1 cup), leaves finely chopped, plus more for serving

Kosher salt and freshly ground black pepper

Red Cabbage Slaw

lime, juiced

red cabbage, thinly sliced

red onion, thinly sliced

tbsp olive oil

tsp sugar

Kosher salt

Fish

tsp cayenne pepper

tsp cumin

tsp smoked paprika

Kosher salt and freshly ground black pepper

cup all-purpose flour

large egg

1 ¼

cups panko breadcrumbs

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

Ingredient Substitution Guide

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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Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing