Fish tacos
Entree

Fish Tacos with Coleslaw and Corn

These soft shell fish tacos with coleslaw and corn salad, are perfect. Every bite you take is filled with fish, crunch, spiciness, creaminess, tartness and sweetness.

I am not a big fan of fish, so when we went to a local restaurant with a friend and they suggested that I taste their fish tacos, I was skeptical. I reluctantly tried it and was taken by surprise. I knew right away, I would have to make fish tacos at home and so I did. They have since been added to our regular menu.

Fish tacos are made with white fish – which is generally a milder tasting fish. Bake the fish instead and make it into a gluten free version. Baked fish tastes amazing! Just add some slat, pepper, paprika and a little ground cumin on the fish before baking.

At first glance making fish tacos seems complicated because of the multiple toppings, but they are all very simple to put together.

Fish taco ingredients
Fish taco ingredients

Corn Salad

In a small mixing bowl, combine 1 cup of corn kernels, 1/2 red onion, 1 fresh chili, 1 teaspoon fresh lime juice. Mix well, and add fresh coriander, 1/2 teaspoon paprika, salt and pepper. Combine well to form the salad. I sometimes add 1/4 teaspoon of ground cumin powder (optional). This gives the salad a very Mexican taste. Set aside and make the coleslaw.

Corn salad premix
Corn salad premix

Corn salad
Ready corn salad

Coleslaw

I buy a bag of coleslaw mix from the local supermarket, but if you prefer, you can make your own. To make coleslaw mix yourself, combine 1 cup of green cabbage, 1/2 cup of shredded carrots and 1/2 cup of radicchio.

To make delicious coleslaw put 2 cups of coleslaw mix in a small bowl. To this add 4 tablespoons mayonnaise, 1 tablespoon of white vinegar and salt and pepper to taste. I often add a teaspoon of sugar. I find that tends to balance the sourness from the vinegar. But if you prefer it tangy, skip the sugar.

Coleslaw mix in bowl
Coleslaw mix in a bowl

Coleslaw mix ready for use
Coleslaw mix ready for use

Taco sauce

The taco sauce is the perfect way to complete the fish tacos. To make the sauce, combine 3 tablespoons of mayonnaise, 3 tablespoons of sour cream, 1/2 teaspoon garlic chili sauce, and 1/4 teaspoon lime juice in a small bowl and set aside.

Taco sauce ingredients
Taco sauce ingredients

Taco sauce
Taco sauce ready to use

Making the fish for the tacos

Making the fish is the only process in this whole recipe that takes a little time. To get the fish ready for frying, remove two large Cod fillets from their package and pat dry them with a paper towel. I use Cod for fish tacos because it holds its shape. You can use Tilapia too.

Once its patted dry cut each fillet into 4 equal 2 inch pieces. Place all of the fish pieces on a plate and sprinkle about 1/4 cup of corn starch on one side of the fish. Turn over and sprinkle another 1/4 cup on the other side. This will allow the flour to adhere better.

Fish with corn starch
Cod with corn starch

Beat one egg in a bowl. To it add 1 teaspoon garlic hot sauce and 1 tablespoon of water and mix well. Flavouring the egg mix and the flour ensures that each bite of the fish is flavourful.

Fish in egg mix
Cod in egg mix

In another bowl, mix 1 cup all purpose flour and salt and pepper to taste. Dip each piece of fish in the egg mix and then drop it into the flour bowl. Push down on the fish so that the flour adheres to the fish. Flip it over and do the same on the other side. You want to make sure that a thick layer of flour coats the fish. If any of the fish is still visible, put it into the egg wash again and press it down in the flour a second time.

Fish in flour
Cod in flour

Place the fish into the oil and fry it till it’s brown and crisp. Do not overcrowd the pan or else the temperature of the oil drops and the fish gets soggy. Once fried, remove it from the oil and place it on a paper towel lined plate.

Fried fish
Fish ready for fish tacos

Assembling the fish tacos

I use soft corn tortillas, but you can use white flour tortillas, or even hard shell ones. It’s all a personal preference. If using soft shell, warm one side of the tacos on a hot skillet or non stick pan for just one minute so they become pliable.

To assemble the tacos, put 2 tablespoons of coleslaw on one half of the taco. Place one piece of fish on top of that and then put 2 tablespoons of the corn salad on it. Now time to pour the delicious taco sauce over the whole taco. You can add some fresh avocado if you like. It provides further creaminess to the fish taco.

Fish taco with coleslaw and corn
Fish taco with coleslaw and corn

Fold the taco over and enjoy! Two fish tacos per person are a perfect meal to be enjoyed any day! To make it spicier, you can add fresh or pickled jalapeños.

Fish Tacos with Coleslaw and Corn

Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Assembly time

5

mins
Total time

40

minutes

These soft shell fish tacos with coleslaw and corn salad, are perfect. Every bite you take is filled with fish, crunch, spiciness, creaminess, tartness, and sweetness.

Ingredients

  • Corn Salad
  • 1 cup corn kernels (thawed)

  • 1/2 red onion finely chopped

  • 1 fresh chili (red or green or jalapeños) finely chopped

  • 1 teaspoon fresh lime juice

  • 1 tablespoon fresh coriander finely chopped

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • 1/4 teaspoon ground cumin (optional)

  • Coleslaw
  • 2 cups coleslaw mix

  • 4 tablespoons mayonnaise

  • 1 tablespoon white vinegar

  • Salt and pepper to taste

  • 1 teaspoon sugar (optional)

  • Taco Sauce
  • 3 tablespoons mayonnaise

  • 3 tablespoons sour cream (or greek yoghurt)

  • 1 teaspoon garlic hot sauce

  • 1/4 teaspoon fresh lime juice

  • Fish
  • 1/2 cup corn starch

  • 1 egg plus 1 tablespoon water

  • 1 teaspoon garlic hot sauce

  • 1 cup all purpose flour (or rice flour for gluten free version)

  • Salt and pepper to taste

  • 2 large Cod fish fillets (or Tilapia) cut into 8 2 inch pieces

  • Oil for frying

Directions

  • Corn Salad
  • In a small bowl, mix all ingredients and set aside.
  • Coleslaw
  • In a small bowl, mix all ingredients and set aside.
  • Taco Sauce
  • In a small bowl, mix all ingredients and set aside.
  • Fish
  • Heat the frying oil to 325 degrees F.
  • Remove fish from the package and pat dry with a paper towel.
  • Sprinkle with the corn starch on one side and then flip over and sprinkle again to cover the fish.
  • In a medium bowl, mix the egg, water and garlic sauce.
  • In another medium bowl, mix the flour, salt and pepper.
  • Dust off any extra corn starch and dip each piece of fish into the egg mix.
  • Remove from the egg mix and quickly drop into the flour mix. Push the fish down on the flour so the side in the flour gets well coated. Flip over and repeat so the other side gets well coated. Drop the fish into the hot oil and cook till it browns well and is crispy. Do not overcrowd the oil or the fish will be soggy.
  • Repeat till all the fish is fried.
  • Assembling the fish taco
  • Take one soft taco shell, heat it a slight bit on one side on a warm skillet (or microwave for 10 secs).
  • Place 2 tablespoons of coleslaw on one half of the taco.
  • Place a piece of fish on top of the coleslaw.
  • Now you can add 2 tablespoons of the corn salad on top of the fish.
  • Pour the taco sauce on top of everything and fold the taco over and enjoy.
  • You can add a couple of slices of fresh avocado on the taco for added creaminess. Add fresh or pickled jalapeños for added spiciness.

Notes

  • – To make this into a gluten free version, simply sprinkle salt, pepper, paprika and a tiny bit of cumin powder on both sides of the fish and bake in a 350 degree oven for 7 mins. The fish tacos will still taste just as amazing.

– Check out other Entree recipes here.

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3 Comments

  1. I know what my shopping list for tomorrow is.
    A must for tomorrow’s dinner.
    Well done Deepti; thank you for sharing this recipe.

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