Fish Tacos with Cabbage Slaw

• servings: 4 servings
• active time: 20 minutes
• total time: 26 minutes

Ingredients

4 cups shredded cabbage

1/2 teaspoon kosher salt

1 small carrot, grated

2 to 3 medium scallions, thinly sliced

1/2 to 1 whole jalapeño pepper, seeded and minced (optional)

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lime juice

1 clove garlic, minced

Sugar, honey, or agave nectar (optional)

Freshly ground black pepper

1/3 cup all-purpose flour

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/8 to 1/4 teaspoon smoked paprika or chipotle powder

1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish fillets

2 tablespoons vegetable oil

12 corn tortillas

Torn fresh cilantro leaves

Sliced avocado

Lime wedges

Fresh salsa

Directions

Make the slaw:

Step 1: Make the slaw:

Place 4 cups shredded cabbage in a colander or strainer and sprinkle with 1/2 teaspoon kosher salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Place in the sink or over another bowl, and set aside to drain for about 15 minutes.

Step 2: Make the slaw:

Using your hands, squeeze the cabbage of its excess liquid one handful at a time, and transfer to a large bowl. Add 1 grated carrot, 2 to 3 thinly sliced scallions, and 1/2 to 1 seeded and minced jalapeño if using. Toss to combine. Add 2 tablespoons mayonnaise, 1 tablespoon freshly squeezed lime juice, and 1 minced garlic clove and toss to combine. Taste and season with a sugar, honey, or agave nectar if using, kosher salt, and black pepper as needed.

Make the fish:

Step 1: Make the fish:

Combine 1/3 cup all-purpose flour, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground pepper, and 1/8 to 1/4 teaspoon smoked paprika or chipotle powder in a shallow container. Pat 1 to 1 1/2 pounds of fish dry with paper towels, then dredge it in the flour mixture until evenly coated.

Step 2: Make the fish:

Heat 2 tablespoons vegetable oil in a heavy (preferably cast iron) pan over medium-high heat until shimmering. Add the fish in a single layer, working in batches if needed. Cook undisturbed until golden-brown on the bottom, 2 to 3 minutes. Using a flat spatula, carefully flip the fish, but don't worry if it falls apart a bit. Continue cooking until the second side is golden brown and the fish is opaque and flakes apart easily in the thickest part, 2 to 3 minutes more. Transfer the fish to a clean plate and flake into large chunks; keep warm.

Step 3: Make the fish:

Heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean kitchen towel as you go. (Alternatively, wrap them in a clean kitchen towel and warm them in the microwave for a few seconds). Serve the fish with the tortillas, slaw, cilantro, sliced avocado, lime wedges, and fresh salsa on the side, letting each diner assemble his or her own tacos.

Nutrition

• Serving Size: Serves 4
• Calories: 497 cal
• Total Fat: 16.8 g
• Saturated Fat: 2.1 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 810.2 mg
• Total Carbohydrate: 52.0 g
• Dietary Fiber: 7.8 g
• Total Sugars: 8.1 g
• Protein: 35.7 g