California Fish Taco Recipe
Flash fried grouper, salsa, shredded cabbage & cheese with Kabin Kruser's dressing
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Ingredients
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Fish & Marinade
Salsa
Slaw & Cheese
Assembly
Method
Fish & Marinade
Prep fish
Pat grouper fillets dry with paper towels. Cut into 8 equal strips (about 3/4-1 inch wide). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 2 tbsp lime juice. Let sit 10 minutes to marinate while you prepare other components.
Dredge
In a shallow bowl, combine 1/2 cup all-purpose flour and 2 tbsp cornstarch. Lightly toss each marinated fish strip in the flour mixture, shaking off excess. Set on a tray while oil heats.
Flash fry
Pour 1 cup vegetable oil into a large skillet over medium-high heat. Heat until shimmering and a pinch of flour sizzles (about 350°F / medium-high). Fry fish strips in a single layer for 1.5–2 minutes per side until golden and just cooked through (internal temp ~135–140°F). Work in batches to avoid crowding. Transfer to a wire rack or paper towel-lined plate; keep warm in a low oven (200°F) if needed.
Salsa
Combine 2 cups diced tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (more or less to taste), 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Stir gently, taste and adjust seasoning. Let sit 10 minutes for flavors to meld.
Slaw & Cheese
In a medium bowl, toss 3 cups shredded green cabbage and 1/2 cup shredded carrot with 1/2 cup Kabin Kruser's dressing until evenly coated. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust dressing amount to reach desired creaminess. Fold in 1/2 cup crumbled cotija or shredded Monterey Jack if you want it mixed; alternatively reserve some to sprinkle on tacos at assembly.
Assembly
To build each taco: place a warm tortilla on a plate, add 2 pieces of fried grouper (or an amount to fill), top with a generous spoonful of slaw, 1–2 tbsp fresh salsa, and a sprinkle of extra cotija/Monterey Jack if desired. Add a few cilantro leaves and a squeeze of lime wedge.
Serve immediately while fish is hot and tortillas are warm. Offer extra Kabin Kruser's dressing and lime wedges on the side.