Fish Tacos with Garlic, Lime Aioli, and Coleslaw
Make the Lime, Garlic Aioli first and refrigerate while cooking the fish. Choose a firm white fish like Hake, Cod, or Haddock. Lightly dust with seasoned flour and briefly pan-fry. Top with cool, crunchy coleslaw and cilantro. Add a layer of delicious Lime Garlic Aioli. Fold like a burrito.
Make the Lime, Garlic Aioli first and refrigerate while cooking the fish. Choose a firm white fish like Hake, Cod, or Haddock. Lightly dust with seasoned flour and briefly pan-fry. Top with cool, crunchy coleslaw and cilantro. Add a layer of delicious Lime Garlic Aioli. Fold like a burrito.
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tsp chili powder
- 4 corn tortillas
- 1/2 lb fish (hake cod, haddock. nice firm white fish)
- 1/4 cup ap flour
- 3 tbsp canola oil (or vegetable oil)
- 1/4 cup mayonnaise (use a good quality)
- 1 tbsp lime juice (fresh squeezed)
- 1/4 tsp grated lime zest
- 1 small garlic clove pressed
- 1 tsp finely minced jalapeno (optional if you like a li
- 1 cup coleslaw (homemade or store bought. make sure it
- 1 small jalapeno sliced (for garnish)
- 1 small onion (thinly sliced for garnish)
- 1/4 cup cilantro (chopped. i really consider this a necess not optional! in fact i went to 5 stores before i found the cila
- 1 lime (cut in wedges for serving)
- Carbohydrate 47.8693716847291 g
- Cholesterol 0 mg
- Fat 2.1006133335653 g
- Fiber 4.81241679462127 g
- Protein 6.40528000244509 g
- Saturated Fat 0.337929833370022 g
- Serving Size 1 1 servings, 2 Tacos apiece. (201g)
- Sodium 39.2653333338067 mg
- Sugar 43.0569548901078 g
- Trans Fat 0.29039833341026 g
- Calories 232 calories
Step-by-step
- Assemble all ingredients as making tacos is fast, so prep everything in advance.
- Put corn tortillas on a plate, cover with a damp paper towel, and microwave for 30-40 seconds before filling.
- Combine flour, chili powder, salt, pepper, and garlic powder on a plate. Cut fish into 2-3 inch pieces, pat dry, and dredge in seasoned flour.
- Heat canola oil in a skillet. Add floured fish and cook 3-4 minutes per side until golden. Drain on paper towels.
- Grate lime zest, squeeze 1 tbsp lime juice into a bowl. Press garlic clove into the bowl. (Optional: finely mince garlic).
- Add mayonnaise and mix well. Refrigerate while cooking fish.
- Set up an assembly line: tortillas, fish, coleslaw, aioli, and cilantro.
- Microwave tortillas, then assemble tacos: spread aioli, add fish, coleslaw, and cilantro.
- Serve with lime wedges, sliced onion, and jalapeno (optional).
- Fold like a burrito and enjoy! I made nachos to go with the fish tacos.
A Taste of Sunshine: My Go-To Fish Taco Recipe
As a busy working mom, finding quick and delicious weeknight meals is a constant quest. I've tried countless recipes, but nothing beats the vibrant flavors and satisfying crunch of these fish tacos. They're surprisingly easy to make, even on my most hectic evenings, and the entire family devours them. The key is preparation – having everything chopped and measured beforehand means dinner is ready in a flash, leaving more time for homework, bath time, and maybe even a stolen moment with a good book (or a glass of wine!).
The beauty of this recipe lies in its versatility. I often adapt it depending on what's in my fridge. Sometimes I use store-bought coleslaw, other times I whip up a quick homemade version. The type of fish is also interchangeable – cod, haddock, or even tilapia work perfectly. The lime-garlic aioli is the star, though. It's tangy, creamy, and adds a level of sophistication that elevates the dish beyond simple fish tacos. It's a perfect balance of zesty citrus and pungent garlic, cutting through the richness of the fish and the creamy coleslaw.
The whole process is a delightful dance between preparation and quick cooking. I love the satisfying sizzle of the fish hitting the hot pan, the fragrant aroma that fills the kitchen, and the happy faces around the table as we tuck in. The kids, particularly, are wild about these tacos. They’re a fun, interactive meal, allowing them to customize their tacos with their favourite toppings. It’s a little bit of culinary adventure that makes dinner time special, even on a Tuesday night.
Beyond the ease and deliciousness, these fish tacos offer a healthy and nutritious meal. Packed with lean protein and fresh vegetables, it’s a welcome change from heavier, more processed meals. And the vibrant colors of the fish, coleslaw, and cilantro are a feast for the eyes, as much as for the palate. It’s a perfect example of how a simple, healthy meal can be both satisfying and visually appealing. It’s a recipe that's become a staple in our house, a testament to its deliciousness and ease. I hope you enjoy them as much as we do!
Tips and Variations:
- For a spicier kick, add more jalapeño or a dash of your favorite hot sauce to the aioli.
- Feel free to experiment with different toppings. Mango salsa, avocado slices, or shredded cheese would all be delicious additions.
- If you don’t have fresh cilantro, you can substitute it with another herb, such as parsley or chives.
- Make extra aioli – it’s delicious on sandwiches, salads, and even as a dip for vegetables.
- For a gluten-free option, use gluten-free corn tortillas and ensure your flour blend is also gluten-free.
This isn't just a recipe; it's a shortcut to a happy family dinner. It's a testament to the power of simple ingredients, expertly combined, to create a truly memorable meal. So, gather your ingredients, put on some music, and prepare to be amazed by how easy it is to create a restaurant-quality meal in the comfort of your own kitchen.
