Since it’s going up to 85 today, and it feels like summer, I thought we would do an end-of-summer recipe post in hopes that fall will be here in Atlanta by next week. Fingers crossed!! It is October after all…
One of Alice’s favorite meals when we go out to eat is fish tacos. Unfortunately for her, she only gets them in restaurants because I refuse to make them. I don’t know why, but they just seem like a pain to make, and I typically only make something if it’s pretty simple. What can I say? I’m kind of a lazy cook. Anyway, because wild cod was on sale at Whole Foods a few days ago, I bought some. Luckily, Alice volunteered to do the cooking and try to figure out this fish taco thing. My only request was that she save me some cabbage that didn’t have sour cream (most fish tacos recipe call for this) so I add could add some guacamole to mine.
Long story short, I will be making fish tacos, and on a fairly regular basis! They were SO good!!! Alice made them, and she said they weren’t that hard to make (especially if you get the precut slaw/cabbage). I love to use arrowroot to make crispy fish anyway, but I didn’t realize what a difference some cilantro lime slaw (which is easy to make!) and a tortilla could make.
Mmmm, they really are crispy!!
Oh, and have you tried these tortillas by Siete? Or their chips? If you haven’t, you should. Oh my goodness, they are amazing and have just changed my life for the better. Since I still don’t eat corn (and that’s really the only gluten free substitute for a tortilla until now) I would have just skipped the tortillas. But now that they have both almond and coconut options (I love the coconut but many prefer the almond), I’m just starting to dream of the new recipes possibilities. I think paleo enchiladas are going to have to be on the menu very soon! Anyway, you can get them at Whole Foods, Vitacost.com (the chips), and Thrivemarket.com.
See, it’s like my chicken tortilla-less soup post from last week. Same recipe for the cabbage but before adding the sour cream we just scooped out a portion for me (which everyone ate and loved as well) and added guacamole.
Or if you don’t want to use a tortilla, a fish bowl will do nicely…
But it’s hard to compare with a true fish taco (with a tortilla)!
Hope you enjoy them with the last of this summer weather!!
- For the fish
- 1.5lbs of wild cod or white fish cut into bite sized pieces
- 1/2 cup arrowroot powder
- 2 tsp cumin
- 2 tsp chili powder
- 1.5 tsp salt
- 2-3 tbps of butter for frying for each batch (likely just need to make 2-3 batches depending on your pan size)
- ¼ cup avocado oil
- ½ cup chopped green onions
- ½ cup cilantro leaves (or more)
- 1-2 cloves garlic, minced
- ½ tsp salt
- juice of 2 limes
- ½ cup sour cream, Greek yogurt, or mayo OR Guacamole
- 3-4 cups shredded purple and green cabbage
- For the fish
- Rinse fish and pat it dry with paper towels.
- Cut it into bite sized pieces and place it in a gallon size freezer bag.
- Mix the arrowroot, cumin, chili powder and salt in a small bowl and then dump it into the bag with the fish.
- Close the bag tightly and shake it until the fish is well coated.
- Turn on large pan on high heat and add about 2 tbsp or more of butter.
- Place the fish carefully in the pan so none of it overlaps.
- Allow to cook for about 3-4 minutes or until the bottom is brown.
- Flip the fish and allow it to cook another 3-4 minutes until it is brown and crispy.
- For the slaw
- Mix all ingredients together and allow for it to sit for about an hour or so if you can so the flavor has time to soak in better.
- Garnish with cheese if you'd like, pico, hot sauce, etc and enjoy!