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–+ servings, 2 Tacos apiece.
Print Recipe

Fish Tacos With Garlic, Lime Aioli and Coleslaw

Make the Lime, Garlic Aioli first and put in the refrigerator while you're cooking the Fish. Choose a firm white fish like Hake, Cod or Haddock. Lightly dusted with seasoned flour and briefly pan fried. Top it with a cool crunchy Coleslaw and Cilantro. Then add that extra layer of deliciousness with some Lime Garlic Aioli. Fold up like a Burrito, i.e., fold in the bottom and then roll 'er up! Such a treat!
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Servings: 2 servings, 2 Tacos apiece.

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.