The best fish tacos you’ve ever had

18 Apr

If you like fish tacos or you don’t like fish tacos, these are still the tacos for you (you could probably substitute fried chicken strips for the fish and it would be just as delicious). It is another recipe taken from my mother, and I was actually able to make it just as good as her original dish!


fish (tilapia, cod, or grouper works well. We did three pieces of tilapia for the two of us and had a little to spare ~ .8lbs)
bread crumbs
vegetable oil
tortillas (corn or flour, your preference)
1/2 head of cabbage, cored
1/2 lb carrots
can of chipotle peppers (they come in adobo sauce – find in the international food aisle in your local grocery store, along with the salsa)
2 heaping spoonfuls of lite mayo
1/2 cup sour cream
chipotle salsa


First, prepare your coleslaw. I don’t normally like coleslaw, but this one is amazing. Either use your food processor or hand chop your cabbage and carrots. My mom hand chopped but I like to use the food processor. So easy. Transfer to a large bowl and mix in 3-4 chopped and de-seeded chipotle peppers (4 was fairly hot) and as much of the sauce from the can as you want. Add your sour cream and mayo, mix well, and you’re done. This amount of coleslaw probably serves four people if you’re generous with your helpings.

Next, fry your fish. Cut it into strips and bread it (my mom suggested Panko breadcrumbs but the ones I had from the farmer’s market worked just as well); add salt to your breadcrumbs and no need to use egg to adhere the crumbs to the fish. Fry in vegetable oil until golden brown.

Finally, load your tortilla. Fish, salsa, coleslaw – I put a lot on there. Eat. Enjoy.



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