I gave fish tacos the stink eye for about a year before I broke down and tried them. It took seeing them on menu after menu and on the Food Network and then hearing about them from countless friends before I could make fish and taco go together in my head. It’s the Midwesterner in me, I guess. My mom still cringes when I say fish taco. I think we have an irrational fear that the chef is going to feed us ground fish- which would be pretty gross, I think.
Once I gave in and had my first fish taco (at Square One Brewery in Lafayette Square) I was hooked. There was no ground fish, just fillets of delicious fish fillets.
Tonight, Lee set out to make fish tacos. You’ll remember he loves him some tacos. He’s been talking up these fish tacos since Monday. It’s almost embarrassing how excited he was to make them.
|Nope, not tartar sauce, that's coleslaw!!!|
It was worth the wait!
These fish tacos are fried in a batter that’s not too heavy and just crunchy enough, then your mouth hits the creamy cool cilantro lime coleslaw that was seriously meant to be served with fish and finishes up with a sharp crunch of radishes… all wrapped together in a tasty flour tortilla.
Lime and Cilantro Coleslaw
Inspired by a recipe by Tyler Florence/ Food Network
1 bag of coleslaw mix
1 bunch green onions, sliced
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
Kosher salt and freshly ground pepper
- Toss the cabbage, green onions and cilantro in a large salad bowl.
- Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl.
- Season with salt and pepper and finish with a squeeze of lime juice.
- Pour the dressing over the cabbage mixture and toss to combine.
- Store in refrigerator overnight so all the flavors meld.
Calories 131 Calories from Fat 79
Total Fat 8.8g
Saturated Fat 2.7g
Total Carbohydrates 13.1g
Dietary Fiber 1.3g
Vitamin A 8% Vitamin C 30%
Calcium 5% Iron 3%
3 tilapia fillets
1 cup flour
1 cup very cold water
1 tbsp baking soda
1 cup oil
½ cup sliced radishes
6 8-inch flour tortillas
1 cup lime and cilantro coleslaw
- Mix flour, water and baking soda and dredge tilapia in mixture.
- Heat oil in frying pan and fry fish.
- Heat up tortillas in dry frying pan or microwave.
- Slice fish fillets into chucks and place on tortilla.
- Top with a scoop of coleslaw and slices of radishes.
Amount Per Taco
Calories 420 Calories from Fat 121
Total Fat 13.5 g
Saturated Fat 3.8g
Cholesterol 96 mg
Sodium 827 mg
Total Carbohydrates 40g
Dietary Fiber 3.5g
What food did you have trouble wrapping your head around, but you’re glad you gave it a chance?