Fish Tacos are conventional for a reason. It doesn’t get much better than flawlessly pro, crunchy white fish wrapped in a toasty flour tortilla topped with a tangy slaw and completed with a creamy aioli. Take one appearance, and we bet you will be craving them, too.
- 1 pound cod fillets, cut into 1 inch by 4 inches ‘fingers’
- 1 cup all-purpose flour
- 1 tbsp. kosher salt
- 1 tbsp. Urban Accents Kodiak Salmon Rub
- 1-2 cups vegetable oil
- 1 package your favorite tortillas
For the Slaw:
- 1/4 cup mayonnaise
- 2 tbsp. maple syrup (or 1 Tbsp sugar)
- juice of 2 limes
- pinch kosher salt
- 1/4 head green cabbage, shredded
- 1/4 head purple cabbage, shredded
For the Aioli:
- 1/2 cup mayonnaise
- 1/4 cup Sriracha style hot sauce
- juice of half a lemon
- pinch kosher salt
- 1 can mandarin orange slices, drained
- 1/4 red onion, minced
- 1/4 red or orange bell pepper, diced
- juice of one lime
- 1 avocado, diced
- 2-4 tbsp. cilantro, chopped (optional)
20 min 20 min 40 min
Burritos, Fajita & Tacos/Dinner/Late Night/Seafood/Snacks
Springtime Fresh/Summer Grilling
- For the slaw: whisk together all slaw dressing ingredients in a large bowl and add cabbage. Toss to coat. Chill for at least 30 minutes for flavors to meld.
- For the salsa: combine all ingredients in a large bowl. Lightly toss together. Rest in the fridge for at least 30 minutes.
- For tacos: combine flour, salt, and seasoning in a large bowl. Lightly dredge fish in flour mixture.
- Heat a thin layer of oil in a skillet over medium-high heat. When hot, add fish to hot oil and fry on all sides until golden brown and crunchy. Do not overcrowd the pan – work in batches as needed. Add more oil to the pan as needed. Remove fish to a paper towel-lined plate and season with a sprinkle of salt.
- While fish cooks, stir together all ingredients for the sauce. Taste and adjust as you like.
- Toast tortillas and assemble tacos with fish, aioli sauce, and slaw. Garnish with mandarin salsa and finish with a squeeze of lime juice.