Crispy Fried Fish Tacos with Tangy Slaw
Who doesn't like tacos? In our house we often have blackened fish tacos so I’m shaking things up with this Crispy Fried Fish Tacos recipe.
I usually make a garlic sour cream dip, but this time I am going with a Cilantro Jalapeno Sauce to spice it up.
In my book, you can't have tacos without some slaw. The Tangy Slaw provided here can be eaten fresh, but it tastes better after a day or two. It's similar to a Curtido, which is a fermented food. I would recommend making it a day ahead so that the flavors pop.
Enjoy the recipe. Let me know if you did a variation that works for you. I love to learn so the feedback is appreciated.
Cilantro Jalapeno Sauce
- 2 Cups cilantro
- 2 Jalapenos
- 3 Cloves garlic
- ¼ Cup sour cream
- ¼ Cup Mayo
- 1 Tablespoon Cider vinegar
- Pinch salt
- Juice of 1 lime
- ½ Cup olive oil
Place cilantro, jalapenos, garlic, sour cream, mayo, salt and lime juice in the food processor and process until smooth. Add the olive oil slowly until emulsified. Place in a container and set aside.
This slaw can be eaten fresh, but it tastes better after a day or two. It is similar to a Curtido which is a fermented food. I would recommend making it a day ahead.
- ½ Green cabbage, finely shredded
- ½ Red onion, thinly sliced
- 2 Carrots, finely shredded
- 1 jalapeno, thinly sliced
- ½ Teaspoon dried oregano
- Salt to taste
- ½ Cup white vinegar
Mix everything in a large bowl and let it sit to let the flavors come together. If you’re making ahead, place the mixture in a mason jar and store in the fridge.
- 1 Pound Mahi Mahi
- ½ Teaspoon cumin
- ½ Teaspoon ground coriander
- ½ Teaspoon granulated garlic
- Pinch cayenne pepper
- Salt and pepper to taste
In a heavy bottom pan, heat the oil for frying the fish. Cut the fish fillets into 1 inch strips, season with cumin, coriander, garlic and cayenne mixture. Set aside and make the batter.
- 1 ½ Cups all purpose flour
- 1 12 Ounce bottle of beer (Yes, CARONA is good choice!)
- A pinch of salt and pepper
- Oil for frying
In a medium bowl, add the flour and season with salt and pepper. Slowly pour in the beer whisking until the batter is smooth. The oil should be hot, registering at 350 to 360 F.
Working in small batches, dip each fish piece into the batter and then place in the hot oil, cooking until golden brown. Remove the fish from the oil and drain the fish on a paper towel.
To Build the Tacos
- 12 Corn or Flour tortillas
Warm the tortillas in the oven for a few minutes.
Place a couple pieces of fried fish onto the bottom of your tortilla, top with slaw and then drizzle with the cilantro jalapeno sauce.
The great thing about tacos is that you have a bunch of different sides you can use depending on what you like. Here are a few we love to pair with our tacos…
- Sliced Jalapenos
- Lime wedges
- Sliced radishes
- Pickled Onions
- Picco de gaello
Tell Us What You Think!
Try pairing our Crispy Fried Fish Tacos with a side such as our Cassava Chips for a starter, and Ginger Bread Cake with Lemon Curd or Dark Chocolate Caramel Tart for the dessert.
If this recipe makes your mouth water, why don’t you come for cooking classes in Antigua or contact us for online classes. Come for one class or a series of classes and you can even stay in our BnB.