Coming from the East Coast I had by no means had fish tacos like those from Duke’s earlier than. And as frequently as I actually have had them, I never get tired of the flakey fish served over a mattress of cabbage in a flour tortilla. Fish tacos pair well with Coronas or a margarita and make for the right Taco Tuesday.
For the fish:
1/8 teaspoon cayenne pepper
¼ teaspoon paprika
1 pound white fish fillets (I prefer tilapia)
Kosher salt, as needed
Freshly ground black pepper, as needed
For the cilantro-lime sauce:
½ cup sour cream
¼ cup mayonnaise
2 teaspoons minced garlic
1 teaspoon freshly squeezed lime juice
2 tablespoons chopped cilantro
½ teaspoon freshly ground black pepper
9 (6-inch) corn or flour tortillas
½ cup shredded red cabbage
½ cup shredded green cabbage
½ cup pico de gallo
For the fish:
In a small bowl stir the cayenne and paprika together. Cut the white fish fillets into about 4 strips per fillet and season with cayenne/paprika mixture, salt, and pepper. Heat a medium sauté pan over medium heat, add the olive oil and heat through.
Add the strips to the pan, working in batches if necessary so the pan is not overcrowded. Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.
For the cilantro white sauce:
Mix the sour cream, mayonnaise, garlic, lime juice, cilantro, and black pepper together in a small bowl. Cover and refrigerate for at least 15 minutes.
Toss together the shredded cabbage to combine. Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and about a tablespoon of the cilantro-lime sauce. Serve with lime wedges.Open Next Page To See More!