Basa Fish Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Fresh Salsa 3 plum tomatoes (about ¾ pound, or 350gm) ½ cup (120ml) finely diced onion 2 tablespoons (30ml) freshly-squeezed lime juice (about ½ lime) ¼ cup (60ml) chopped cilantro, packedColeslaw ½ pound (250gm) red or green cabbage, finely sliced (about 3 cups, loosely packed) ¼ cup (60ml) mayonnaise 1 tablespoon (15ml) liquid honey 1 tablespoon (15ml) vinegar ¼ teaspoon (1.25ml) salt ¼ teaspoon (1.25ml) pepper ¼ teaspoon (1.25ml) paprikaSpecial Sauce ¼ cup (60ml) mayonnaise or sour cream 1 teaspoon finely grated lime zest 2 tablespoons (30ml) freshly squeezed lime juice ¼ teaspoon (1.25ml) cayenne pepper ½ teaspoon (2.5ml) ground cumin 1 clove garlic, crushed or finely mincedFish 1 pound (450gm) basa fish ½ cup (120ml) flour ½ teaspoon (2.5ml) salt ½ teaspoon (2.5ml) pepper ½ teaspoon (2.5ml) cumin ½ teaspoon (2.5ml) paprika 2 to 3 tablespoons (30 to 45ml) olive oil 10 to 12 small corn (or flour) tacos
To prepare the fresh salsa: Finely dice the tomatoes (you should have about 2 cups (50ml). Combine with the diced onion, lime juice and cilantro. Let sit for about half hour or more to allow the lime juice to slightly pickle the onions and remove their sharpness.
To prepare the coleslaw: In a small bowl, stir together the mayonnaise, honey, vinegar, salt, pepper and paprika until smooth. Toss with the finely-sliced cabbage.
coleslaw for fish tacos
To prepare the special sauce: Whisk together all the ingredients in a small bowl, and also leave to sit for a bit to allow the lime juice to soften the garlic flavour.
To prepare the fish and assemble the tacos: Heat 2 tablespoons (30ml) of the oil in a heavy skillet over medium heat. In a shallow bowl, combine the flour, salt, pepper, cumin, and paprika. Dip the fish fillets in the seasoned flour, turning them several times until all the fish is coated. Fry them in batches in the hot oil, adding more if necessary, until golden brown on both sides (6 to 10 minutes). Remove to a platter and cut into lengthwise fingers.
Heat the taco shells in a hot, dry pan for 10 seconds or so on each side, just until warmed. Or heat them in the microwave.
On each taco shell, lay a strip of fish, cover with a spoonful of coleslaw, a spoonful of fresh salsa and a drizzle of special sauce
Serving Size: 6 servings, 2 tacos a person
To prepare the coleslaw: In a small bowl, stir together the mayonnaise, honey, vinegar, salt, pepper and paprika until smooth. Toss with the finely-sliced cabbage.
coleslaw for fish tacos
To prepare the special sauce: Whisk together all the ingredients in a small bowl, and also leave to sit for a bit to allow the lime juice to soften the garlic flavour.
To prepare the fish and assemble the tacos: Heat 2 tablespoons (30ml) of the oil in a heavy skillet over medium heat. In a shallow bowl, combine the flour, salt, pepper, cumin, and paprika. Dip the fish fillets in the seasoned flour, turning them several times until all the fish is coated. Fry them in batches in the hot oil, adding more if necessary, until golden brown on both sides (6 to 10 minutes). Remove to a platter and cut into lengthwise fingers.
Heat the taco shells in a hot, dry pan for 10 seconds or so on each side, just until warmed. Or heat them in the microwave.
On each taco shell, lay a strip of fish, cover with a spoonful of coleslaw, a spoonful of fresh salsa and a drizzle of special sauce
Serving Size: 6 servings, 2 tacos a person
Nutritional Info Amount Per Serving
- Calories: 550.2
- Total Fat: 28.5 g
- Cholesterol: 38.8 mg
- Sodium: 1,079.6 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 4.4 g
- Protein: 19.3 g
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