I hesitated to post this recipe, not because they aren’t fantastic but because the pictures are not very good. I was hungry and more interested in eating than taking pictures! So, I was kind of half halfheartedly snapping shots but gee…..they turned out so absolutely delicious it would be a shame not to share the recipe. It’s simple,easy and if you’re looking for something for your Lenten Fish supper, nothing could be better! I won’t be making them again any time soon due to travel and returning to the USA or I’d wait and take better photos. So, if you can put up with some not so good images, we’ll build us some fabulous Fish Tacos!
Now…If you have never had a Fish Taco before, you have to put aside all notions of what a Taco is because these are completely different. Think of your favorite lightly fried fish, topped with Coleslaw, some super flavored Mayonnaise, a squeeze of Lime, maybe a little thinly sliced onion and Jalapenos then finished with freshly chopped Cilantro. And Bob’s your Uncle, you have Fish Tacos!
I first had a Fish Taco at Ivar’s in Seattle on the waterfront and I was hooked! No pun intended…..maybe. The last time was in Cabo San Lucas in Mexico when we went rogue and hired a man driving a not so sea worthy old wooden boat to take us sight seeing. We had a blast! Then he took out just outside the town proper where there were several Taco Trucks run by his friends. We were being either really brave or really stupid, but he was a real nice guy and the Fish and Shrimp Tacos were fantastic! And yes, we remained healthy. Whew!
Here’s what I’m talking about!
Fish Tacos With Garlic, Lime Aioli and Coleslaw
Ingredients
For the Fish
- 1/2 LB Fish Hake, Cod, Haddock. Nice firm white fish
- 1/4 Cup AP flour
- 2 Tsp Chili Powder
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Garlic Powder
- 3 TBSP Canola Oil or vegetable Oil
- 4 Corn Tortillas
Garlic, Lime Aioli
- 1/4 Cup Mayonnaise use a good quality
- 1 TBSP Lime Juice fresh squeezed
- 1/4 Tsp grated Lime Zest
- 1 small Garlic Clove, pressed
- 1 Tsp Finely minced Jalapeno Optional if you like a little heat
Coleslaw
- 1 Cup Coleslaw Homemade or store bought. Make sure it is more dry than wet. You don't want it swimming in Mayonnaise
Optional
- 1 small Jalapeno sliced for garnish
- 1 small onion thinly sliced for garnish
- 1/4 Cup Cilantro chopped. I really consider this a necessity, not optional! In fact I went to 5 stores before I found the Cilantro!
- 1 Lime cut in wedges for serving
Instructions
Fish
- Assemble all your ingredients as making any type of Taco is fast so you want everything prepped in advance. First, put the Corn Tortillas on a plate and cover with a damp paper towel. You'll microwave them for 30-40 seconds just before filling them with the Fish.
- On a dinner plate, combine the Flour, Chili Powder, Salt, Pepper and Garlic Powder. Cut the Fish into pieces 2-3 inches long and pat dry with a paper towel. Then dredge the fish in the seasoned Flour and set aside.
- In a large skillet, heat the Canola Oil until hot. Then add the floured Fish. Cook about 3-4 minutes on one side until nice and golden, then turn over and cook the other side for another 3 minutes. It really depends on how thick the Fish is cut. Drain on paper towels.
Lime Garlic Aioli
- In a small bowl, grate the Lime Zest. Then cut the Lime and squeeze a TBSP of juice into the bowl. Peel the Garlic Clove and squeeze it through a Garlic Press into the bowl. Optional: very finely mince the Garlic with a knife.
- Add the Mayonnaise and mix it together until well combined. Refrigerate while cooking the Fish.
Finishing Touches
- Set up an assembly line of Tortillas, Fish, Coleslaw, Aioli and Cilantro
- Microwave the Tortillas for 30-40 seconds, then start assembling the Tacos. Spread Aioli on the warm Tortilla, top with a couple pieces of fried Fish. Add some Coleslaw and a generous sprinkle of Cilantro. I(I love Cilantro!)
- Serve with Lime wedges for that extra burst of flavor. Also, add sliced onion and Jalapeno if desired. ( I do not desire, but that's me) Fold the Taco up like a Burrito and that's it! Enjoy!
- I made up some Nachos to go along with the Fish Tacos. Nothing wrong with them either! I hope you enjoy this recipe as much as we did. It is something we'll be making over again and again.
I just now happened on your site, and I’m so glad I did. The fish taco’s with the Lime Aioli and coleslaw
look delicious, and I can taste the flavors already.
Thank you for the recipe!
Hi Suz! I just saw your comment from last year and I apologize for not seeing and responding. So glad you liked the recipe and I hope you both made them and enjoyed them. Thanks for taking the time to comment.
Karen, TJG
The fish tacos were great and the key was the garlic lime aioli – absolutely delicious. I can tell that fresh ingredients made all the difference, especially the fresh lime with zest and cilantro. I went a little heavy on the garlic and lime zest – what a wonderful meal!
Hello Carrie and Johnny!
Thanks for taking the time to comment. So happy you enjoyed the recipe for Fish Tacos!
Hugs from me,
Karen, TJG
Thanks for sharing this recipe! An easy weekday meal and a fabulous leftover for lunch the following day. Will definitely make again.
Hi Cathy,
Happy you enjoyed the Fish Tacos! We sure like them. Thanks for taking the time to comment and “Welcome” to The Journey Girl!
Karen
I loved the fish tacos! Soooo tasty! I substituted lemon for lime and italian parsley for jalapeno but went verbatim for the rest of the dish and soo dang good. Thank you for posting.
Good morning. I made your fish tacos last night.
They were delicious, everyone loved the lime sauce!!
Thank you ~ tina j
Glad you liked them Tina! Thanks for taking the time to comment