Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Fish Tacos With Tequila Lime Aioli, Red Cabbage Slaw And Avocado Salsa Recipe

Ingredients

How to make it

  • First, work on the aioli. This needs to chill for at least an hour. Mix all the ingredients, stirring well, cover and put in the refrigerator.
  • Next, make the marinade. Combine all the ingredients, toss the fish (cut into individual-sized pieces) to coat, cover and put in the refrigerator. Let marinate at least 15 minutes.
  • The next step is the red cabbage slaw. Combine all the ingredients, cover and put in the refrigerator. It doesn't really have to chill, but letting the flavors meld a bit is worth it. I shred the carrot and cabbage in the food processor to save time/sanity.
  • Finally, work on the avocado salsa. It's best to leave this until last to ensure that the avocado doesn't get too mushy or brown. The lime juice will help it keep its color. They key here is to make sure you don't make the avocado too smooth - some chunks are what make it more salsa-like and less of a guacamole. Cover and put in the refrigerator.
  • Get your marinaded fish. Heat a couple tablespoons of oil in a frying pan. Place the fish in the pan. Cook on all sides for about 3-4 minutes per side. Once the fish starts to flake, you know you're done.
  • In a small frying pan, heat about 1-2 tsp. oil. Lightly fry a tortilla on both sides until it's pliable, just a couple of minutes. Let cool slightly (but not too much or it will become stiff again, and will rip when you make the taco). Now build a taco. First fish, then salsa, slaw and top with aioli. The aioli has some kick - use less if you don't want it to be as spicy.
  • This takes about two hours since the aioli needs at least an hour in the refrigerator, plus making all the various components takes longer than you might think. Once you get to the fish cooking part it only takes a few minutes before it's time to eat. If you were serving this to guests, you could do most of the prep work ahead of time, then start cooking the fish when you're ready to eat.
  • If you choose, you can deep fry the fish. Personally, I think this takes away from the flavors of the fish and the marinade, and replaces them with breading. If you do want to fry them, a panko-based breading is ideal.

People Who Like This Dish 4
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    stinkycat ate it and said...
    I don't like corn tacos so I used flour tortillas. I used shrimp instead of the fish since it made them good warm or cold. This would be excellent cold on a hot summer day because they are great warm but very refreshing cold. They are a bit time consuming but well worth it!
    Was this review helpful? Yes Flag
  • nativeprincess 13 years ago
    Sounds delicious!
    Was this review helpful? Yes Flag

The Cook

ethoits Manchester, N.H.

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes