Fish Taco
Brighten up your spring with our colourful fish tacos. These tacos feature fresh halibut, a zesty cilantro lime mayo, honey lemon cabbage slaw and vibrant salsa, making each bite a burst of flavour.
- .5L mayonnaise
- 1/3 cup cilantro
- 2 limes juice and zest
- 2 garlic cloves, minced
- ½ tbsp salt
- 1 tomato (cored) small dice
- ½ medium red onion, small dice
- 1/3 cup cilantro, chiffonade
- 2 limes, juiced
- 1 jalapeno, small dice (optional)
- salt to taste
- 2 garlic cloves, minced
- 2 green onion stem, sliced
- 1 tbsp honey
- 1 tbsp mirin
- 100ml lemon juice
- 300ml canola or olive oil
- salt to taste
- ¼ red cabbage
- 3oz of fresh fish per taco (halibut, pickerel, etc.)
- 200g flour
- ½ tbsp paprika
- ½ tbsp salt
- Step 1
Place mayonnaise, cilantro and minced garlic in a food processor until incorporated well.
- Step 2
Add lime juice, lime zest and salt.
- Step 1
Mix everything in a bowl.
- Step 1
Put everything except the red cabbage in a food processor.
- Step 2
Mix until it is emulsified.
- Step 3
Transfer to a bowl and toss the red cabbage in a bowl until mixed with the vinaigrette.
- Step 4
Let sit for 4-6 mins (softens the cabbage) and drain liquid off.
- Step 1
Mix flour, paprika and salt in a small bowl.
- Step 2
Take a piece of fish and toss it with the dredge until completely coated.
- Step 3
Deep fry for 4-6 mins at 350 degrees.
- Step 1
Take your choice of small flour or corn tortillas and place about ½ tbsp of the Cilantro Mayo on each one.
- Step 2
Lay a piece of fish on the taco and then place the desired amount of slaw and a dollop of salsa on top.
