Fish Tacos Recipe

1. Pat the 1.5 lb white fish fillets dry with paper towels. Cut into 8 taco-sized pieces or into long strips for easier eating. Chop and measure ingredients: shred 3 cups green cabbage and 1 cup red cabbage, shred 1 cup carrot, thinly slice 0.25 cup red onion, chop 0.5 cup cilantro and divide (about 1/3 cup for the slaw, reserve the rest for garnish). Juice 2 limes and reserve separately (juice of 1 lime for aioli, juice of 1 lime for slaw/finishing).

2. Divide the 2 tsp kosher salt and 1 tsp black pepper for use across steps: reserve 1 tsp salt + 1/2 tsp pepper for seasoning the fish before cooking; reserve 1/2 tsp salt + 1/4 tsp pepper for the slaw dressing; reserve the remaining 1/2 tsp salt + 1/4 tsp pepper for the batter (fried option).

3. In a bowl combine 1 cup mayonnaise, 1 tablespoon Cajun seasoning (of the 3 tbsp total), 1 clove minced garlic, 1 teaspoon hot sauce and the juice of 1 lime. Whisk until smooth, taste and adjust heat or acidity as desired. Refrigerate until assembly.

4. In a large bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced red onion.

5. For the dressing whisk together 2 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 tablespoon vegetable oil (from the 3 tbsp provided), the reserved 1/2 tsp kosher salt and 1/4 tsp black pepper, and the juice of the remaining lime. Toss the dressing with the vegetables and stir in about 1/3 cup chopped cilantro. Taste and adjust seasoning. Keep chilled until assembly.

6. If you plan to fry the fish, heat 4 cups vegetable oil in a deep pot to 350–375°F (175–190°C).

7. In a bowl whisk together 1 cup all-purpose flour, 0.5 cup cornmeal, 1 teaspoon baking powder, the reserved 1/2 tsp kosher salt and 1/4 tsp black pepper. Gradually whisk in 0.75 cups cold beer or sparkling water until a smooth, slightly thick batter forms. Keep batter cold until ready to use.

8. In a small bowl combine 2 tablespoons Cajun seasoning (the remainder of the 3 tbsp), 1 teaspoon smoked paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder plus the reserved 1 tsp kosher salt and 1/2 tsp black pepper. Mix well — this is the rub for the grilled/blackened/pan-seared options.

9. Fried (battered)

If frying, pat pieces dry then lightly dust each piece with a little flour (from the batter mix) to help batter adhere. Dip into the cold beer batter, letting excess drip off, and carefully lower into the preheated oil. Fry in batches 3–5 minutes until golden brown and cooked through (internal temperature ~145°F/63°C). Remove to a paper-towel–lined tray and keep warm in a low oven if needed.

10. Grilled or Pan-seared

For grilled or pan-seared fish: brush the fish lightly with 2 tablespoons vegetable oil (from the 3 tbsp allotted for searing/dressing), then evenly rub with 1–2 teaspoons of the prepared seasoning (or more to taste). For a hot grill or skillet, cook fish 3–5 minutes per side depending on thickness until opaque and flaky and nicely charred at the edges. Remove and rest briefly.

11. Blackened (spice-crusted)

For blackened fish: heat a cast-iron skillet or heavy pan over high heat until smoking-hot. Brush fish with a little oil, press the seasoning firmly onto both sides of each piece, then sear in the hot pan 1.5–3 minutes per side until a dark crust forms and fish is cooked through. Work in batches and reduce heat slightly if seasoning begins to burn.

12. Warm 8 corn flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep warm wrapped in a clean towel.

13. To assemble: spread 1–2 tablespoons Cajun aioli on each tortilla, add a piece or portion of the cooked fish, top with a generous scoop of cabbage slaw, finish with chopped cilantro (the reserved cilantro), and a squeeze of lime juice. Serve immediately.