Fish Tacos with Spicy Cabbage Slaw

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The flavors of Baja remind me vacations with my family as a child where we rented a boat, went fishing then brought those fish to a guy with a grill and a tarp shading some plastic chairs and tables and he cooked up the best fish tacos I've ever tasted. Part of it might be the memory, it sticks with me as one of my favorite childhood memories.

After I got married, Dave and I went to Cabo for a late honeymoon.  I convinced him to rent a boat (I don't speak Spanish, Dave is fluent, so he had to do it) and go fishing with me.  And again, it was one of the most memorable vacations.  I caught an 80 LBS Sail Fish!  We also caught Yellow Fin Tuna and another fish whose name has escaped me.  We took everything to butcher on the dock, then headed to a hole in the wall with out fresh bounty.  They made us the best tacos ever... didn't I just say that?

Fast forward almost a decade and I find myself on another boat in Cabo, but this time I'm with my parents, my sister, my husband AND my daughter.  Reliving some of the best memories of my life and making new ones to add to them at the same time. Again, we caught some incredible fish only this time we took them back to our condo and I got to cook them... Some of the best fish I've ever had.

It may be just my memories playing tricks on me, but I'm ok with that.  I know my fish tacos made at home will never be quite as good as those from our travels, but I sure will try to get close.  I hope you enjoy these from my boat to your kitchen!

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INGREDIENTS

  • 1-1.5 LBS Cod Fillet
  • 1 Bunch Cilantro 
  • 1 Shallot 
  • 1 Head Cabbage (whole or already shredded)
  • 1/2 Cup Mayo 
  • 2 Limes 
  • 1-3 tsp Tabasco Sauce (optional)
  • 1/4 Cup Almond Flour 
  • 1/8 Cup Coconut Flour 
  • 2 tsp Salt 
  • 1 tsp Pepper 
  • 1 tsp Garlic Powder 
  • 1 tsp Onion Powder 
  • 2 Eggs 
  • 1 TBS Ghee 
  • Tortillas (optional)

DIRECTIONS

To make the dressing, combine mayo, juice of 2 limes, tabasco, salt and pepper in a bowl.

Finely chop 1 shallot and ¾ of the bunch of parsley. Cut the cabbage in half through the center of the stem, then cut those in half again. Lay each piece on its side and slice as thinly as possible.

In a large bowl, combine the shredded cabbage, shallot and parsley with the dressing. Set in the refrigerator until ready to serve.

Slice cod filets into 3”-4” pieces and set aside.

Whisk two eggs in a large bowl.

In a bowl, combine almond flour, coconut flour, salt, pepper, garlic powder and onion powder, then spread breading out over a large plate.

Take out a skillet, or fry pan, heat 1 tbsp of ghee (or oil of choice) over medium heat.

Dredge a cod piece through the egg mix, the roll it in the breading and place in the pan.

Repeat until the pan is full but leaving about ½ to 1” of space around each filet.

Cook about 4 minutes on one side, turn and cook another 3 minutes.  Transfer to a rack, or plate to cool.  Repeat until done.

To serve, fill a bowl with cabbage and top with cod, or make tacos with your tortillas of choice.