Fish Tacos – Why Should You Give Them a Try?
March 14, 2011 | Peggy Martin
- It’s Lent and grocery stores are featuring fish.
- The 2010 Dietary Guidelines suggest that we eat more seafood.
- Many restaurants feature great tasting fish tacos, so they make a great way to introduce your family to fish.
Our Fish Tacos recipe is quick and easy. The sauce base is ranch dressing, which you may have on hand. The greens are chopped cabbage, which provides more nutrients than lettuce. Also, you can use various types of fish.
One lower cost fish species to use in the recipe is Swai. It’s a white-flesh fish with a sweet mild, taste and light flaky texture. It can be broiled, grilled, or coated with bread crumbs and fried. Swai is a river-farmed catfish that is raised in Southeast Asia and the Mississippi Delta.
- 1/2 cup light ranch-style dressing
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 jalapeño pepper, seeded and chopped fine (optional)
- 4 cups coleslaw mix or broccoli slaw
- 10 6-inch corn tortilla
- 3 tablespoons vegetable or canola oil
- 2 tablespoons cornmeal
- 1 pound firm white fish (tilapia, swai, domestic mahi-mahi, or halibut), cut in 1-inch pieces or in 10 strips
- 1 tomato, chopped (optional)
- Stir together the dressing, lime juice, chili powder, pepper, and jalapeño (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
- Warm the corn tortillas according to package directions.
- Heat the oil in a small non-stick skillet over medium heat until hot, but not smoking. While the oil heats, spread the cornmeal on a plate. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1 to 2 minutes per side. Remove and drain on paper towels.
- Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato, if desired.