Fish Tacos with Spicy Slaw

Name: Fish Tacos with Spicy Slaw
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 300 g green cabbage very thinly sliced; 100 g carrot julienned or grated; 1 count jalapeño seeded and finely sliced; 15 g cilantro leaves and tender stems chopped; 45 ml lime juice freshly squeezed; 2 g lime zest finely grated; 15 ml olive oil divided; 3 g fine salt divided; 2 g black pepper; 60 g mayonnaise for crema; 60 g sour cream for crema; 10 ml hot sauce for crema; 15 ml lime juice freshly squeezed; 4 g chili powder; 2 g ground cumin; 2 g garlic powder; 1 g fine salt divided; 680 g white fish fillets patted dry and cut into 8 portions; 15 ml olive oil divided; 4 g fine salt divided; 12 count corn tortillas kept wrapped until heating; 1 count avocado sliced

A weekend fish taco main with seasoned grilled white fish, warm corn tortillas, a crisp cabbage slaw dressed with lime and jalapeño, and a simple crema for serving.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

300 g green cabbage very thinly sliced
100 g carrot julienned or grated
1 count jalapeño seeded and finely sliced
15 g cilantro leaves and tender stems chopped
45 ml lime juice freshly squeezed
2 g lime zest finely grated
15 ml olive oil divided
3 g fine salt divided
2 g black pepper
60 g mayonnaise for crema
60 g sour cream for crema
10 ml hot sauce for crema
15 ml lime juice freshly squeezed
4 g chili powder
2 g ground cumin
2 g garlic powder
1 g fine salt divided
680 g white fish fillets patted dry and cut into 8 portions
15 ml olive oil divided
4 g fine salt divided
12 count corn tortillas kept wrapped until heating
1 count avocado sliced

Instructions

Make the slaw: in a large bowl, combine the cabbage, carrot, jalapeño, cilantro, 45 ml lime juice, lime zest, 15 ml olive oil, 3 g salt, and black pepper. Toss until evenly coated, then let it stand while you cook the fish. The cabbage looks lightly dressed and slightly softened but still crunchy.
In a small bowl, whisk the mayonnaise, sour cream, and hot sauce if using with the remaining 15 ml lime juice, the chili powder, cumin, garlic powder, and 1 g salt to make the crema. The crema is smooth and spoonable.
Season the fish with the remaining 15 ml olive oil and the remaining 4 g salt. Heat a large skillet or grill pan over medium-high heat until very hot, then cook the fish in a single layer, about 2 to 4 minutes per side depending on thickness, until opaque and just flakes easily or reaches 63 C in the center. The fish is browned in spots, opaque throughout, and flakes with gentle pressure.
Warm the tortillas in a dry skillet or directly over a low flame, about 20 to 30 seconds per side, until pliable and lightly spotted. The tortillas are soft, warm, and flexible without drying out.
Assemble the tacos: divide the fish among the tortillas, top with the spicy slaw, add avocado if using, and finish with the crema. Each taco is filled and holds together without overfilling.