Classic Fish Tacos with Mandarin Salsa

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.

 Ingredients

For Fish:

• 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

For Salsa:

• 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)

 Time

 20 min 20 min 40 min

Courses

Burritos, Fajita & Tacos/Dinner/Late Night/Seafood/Snacks

Cuisines

American/Tex Mex

Seasons

Springtime Fresh/Summer Grilling

 Instructions

1. 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.
2. For the salsa: combine all ingredients in a large bowl. Lightly toss together. Rest in the fridge for at least 30 minutes.
3. For tacos: combine flour, salt, and seasoning in a large bowl. Lightly dredge fish in flour mixture.
4. 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.
5. While fish cooks, stir together all ingredients for the sauce. Taste and adjust as you like.
6. Toast tortillas and assemble tacos with fish, aioli sauce, and slaw. Garnish with mandarin salsa and finish with a squeeze of lime juice.

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