Baja Fish Taco with Southwestern Chipotle Slaw

Taco Tuesdays has legit become a thing. My Instagram is filled with hashtags and tacos and chips and margaritas every Tuesday. I am constantly craving them and having FOMO. Not this past Tuesday though!! Chris and I decided to have a date night at home and I made these awesome fish tacos. There are a few steps and I did little over the course of a day- so don't feel overwhelmed to do it all at once. The slaw can be made the night before. But once it's done- it's SO worth it!! Chris said it was even better than my old restaurant, Mamasa's fish taco. Impossible! 

Baja Fish Tacos with Southwestern Chipotle Slaw

Slaw:

3 cups of red/purple cabbage, thinly julienned 

1 cup canned black beans, rinsed and drained

1 cup corn kernels, cooked, cooled and cut off the cob 

1/2 cup red pepper, small dice

1 1/2 cups carrots, shredded

1/4 cup scallions, thinly sliced

2 tbs cilantro, minced 

1/2 tsp salt

Pepper to taste 

Slaw Dressing:

1 cup (8 oz) of sour cream 

1 1/2 tbs of adobo sauce from chipotle can (add actually chipotles, minced if you like heat) 

2 tbs cilantro, minced 

Zest of 1 lime

Juice of 1 lime (approx 2 tsp) 

1/4 tsp cumin powder 

1/2 tsp salt

Pepper to taste 

Fish:

2- 3 large filets of tilapia or solid white fish, cut into strips (easily fit in your choice of tortilla side)- 

6 tortillas 

1/2 cup flour 

1tbs Cajun seasoning

2 eggs, whisked 

1 1/4 cups plain Panko breadcrumbs 

1 tsp salt

1/2 tsp pepper

Juice of 1 lemon 

1 avocado, sliced for serving 

Lime slices for serving 

5 tbs of canola oil 

Tools: 

Frying pan 

Spatula or tongs

Large mixing bowl 

Small mixing bowl

3 plates or shallow wide bowls

Salad serving spoon/tongs

Whisk

Measuring cups/spoons 

Cutting board 

Chopping knife 

For the slaw: In a large bowl mix together all ingredients listed under slaw. Combine well.

For the dressing: Whisk together all ingredients listed under dressing. Set aside to dress the slaw before serving if you like a crisp slaw or an hour before serving if you prefer it a little softer. I prefer mine crisp. You do not need to use all the dressing if you don't want to. 

For the Baja fish: In the first shallow bowl add flour and Cajun spice. Mix well. In second shallow bowl add the whisked eggs. In third shallow bowl add the Panko breadcrumbs and salt and pepper. This will be your order for breading the fish. 

Squeeze half of the lemon onto the fish strips. Sprinkle with a little salt and pepper. Take each strip and dredge them in the flour mixture, then dip them in the eggs and finally coat them in the Panko breadcrumbs. Put on a plate until ready to fry. 

Heat the canola oil in the frying pan over medium heat. Once hot, add the breaded fish strips to the pan. Be sure to not overcrowd it, as that brings the oil temperature down. Depending on your pan size, you may need to fry in batches. It takes about 2-3 minutes per side for thicker pieces and 1-2 minutes per side for thinner ones. If they are browning too fast, turn down the heat to medium/low. 

Remove fish from frying pan and place on a plate lined with paper towels to absorb extra oil. 

Serve tacos by placing the tortilla on the plate, add the fish strips on top, then the southwestern chipotle slaw with a couple strips of avocado and lime slices on the side. Omg so good! I want another one right now. Enjoy them!! Xo