Crispy Fish Tacos & Mexican Slaw

30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #30476

September 29, 2018



"From our Sunday newspaper The Sunday Times. Times are estimated. Sour Cream Dressing yields about 200ml."

Original is 4 servings
  • FOR REFRIED BEANS
  • FOR MIXICAN SLAW

Nutritional

  • Serving Size: 1 (456.9 g)
  • Calories 659.1
  • Total Fat - 27 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 114.8 mg
  • Sodium - 369.5 mg
  • Total Carbohydrate - 57 g
  • Dietary Fiber - 19.2 g
  • Sugars - 4.8 g
  • Protein - 50.6 g
  • Calcium - 288.5 mg
  • Iron - 8.1 mg
  • Vitamin C - 65.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

To make the beans, heat a heavy-based saucepan of frying pan over medium heat and spray with oil and then add the onion and capsicum and cook for 5 minutes or until softened and then add the garlic and cumin and cook for 30 seconds or until fragrant (add 1 tablespoon water to stop from sticking.

Step 2

Now add the passata and beans and mix, then crush lightly with a masher and bring to a simmer, then reduce the heat to low, cover and simmer for 5 minutes, until reduced and thick and season with pepper and set aside.

Step 3

To make the slow, place all the ingredients in a bowl and toss to mix well and set aside.

Step 4

To make the dressing, add the oil, onions, coriander, garlic, lime and 1 1/2 tablespoon water to a blender and blitz until finely chopped and then add the cream and blend to a puree and transfer to a bowl, cover with plastic wrap and cool in the fridge.

Step 5

Preheat the oven to 180C and place the taco shells on a baking tray and bake according to the packet instructions.

Step 6

Place the flour and paprika in a shallow bowl, and season with pepper and then dust the fish in the flour mix, shaking off any excess.

Step 7

Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil and pan-fry the fish for 6 minutes each side, until golden and just cooked through.

Step 8

Add 2 tablespoons of the dressing to the slaw (thin if with boiling water, if needed) and stir well.

Step 9

Place the taco shells on a board, then fill each with one-quarter of the refried beans, 1 large spoonful of the slaw and one-quarter of the fish and drizzle extra dressing over the top, then serve with the remaining slaw and dressing on the side.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose flathead fish fillets that are small and skinless for best results.
  • For a vegan version of the recipe, replace the fish with tempeh, tofu or seitan.

  • Substitute olive oil spray with avocado oil spray: Avocado oil has a higher smoke point than olive oil which makes it a better choice for pan-frying the fish. It also has a milder flavor which won't overpower the delicate flavor of the fish.
  • Substitute spelt flour with almond flour: Almond flour is a great gluten-free alternative to spelt flour and still provides a nice crispy texture to the fish. It is also a healthier alternative as it contains more fiber and protein than spelt flour.

Vegetarian Variation Replace the fish with roasted sweet potato, zucchini, and mushrooms. Heat a large non-stick, heavy-based frying pan over medium heat and spray with oil. Add the vegetables and season with pepper. Cook for 6 minutes, stirring occasionally, until golden and just cooked through. Follow the remaining instructions as directed.



Mexican Rice - Mexican Rice is a great accompaniment to Fish Tacos and Mexican Slaw, as it adds a bit of texture and flavor. The rice is cooked with tomatoes, garlic, onions, and spices and it's a great way to add more depth to the dish. Plus, it's a great way to add more vegetables and fiber to the meal.


Black Beans: Black Beans are a great complement to Mexican Rice, as they add a hearty, protein-packed flavor. They are also an excellent source of fiber and a great way to add more vegetables to the meal. Plus, they are a great way to add more flavor to the dish and make it more filling.




FAQ

Q: How long should I cook the fish for?

A: The fish should be cooked for 6 minutes on each side, until golden and just cooked through.



Q: What type of fish should I use?

A: Any type of firm white fish, such as cod, haddock, or halibut, will work well for this recipe.

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Fun facts:

Fun Fact 1: The famous Mexican dish, tacos, originated in the 18th century in the silver mines of Mexico. They were a convenient, portable meal for the miners.

Fun Fact 2: The famous chef, Rick Bayless, is known for his award-winning Mexican cuisine. He has created numerous recipes for tacos, including the Crispy Fish Tacos & Mexican Slaw featured in this recipe.