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Restaurants›Kruse's Paint Creek Tavern›Kruser Fish Tacos (2) Recipe

Kruser Fish Tacos (2) Recipe

Name: Kruse's Paint Creek Taverns Kruser Fish Tacos (2) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz white fish fillets (cod, tilapia or halibut); 2 tbs fresh lime juice; 1 tbs olive oil; 1 tsp garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 1 cup green cabbage, finely shredded; 0.5 cup red cabbage, finely shredded; 2 tbs fresh cilantro, chopped; 3 tbs mayonnaise; 1 tbs Greek yogurt (or sour cream); 1 tbs lime juice (for slaw); 0.5 tsp honey or agave; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.125 tsp black pepper; 4 each small corn or flour tortillas; 0.5 each avocado, sliced; 2 each lime wedges; 2 tbs crumbled cotija or feta cheese (optional); 1 tbs extra cilantro leaves (for garnish)

Inspired by Kruse's Paint Creek Tavern

Time30m

Serves2

Make Kruser Fish Tacos (2) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

10 oz white fish fillets (cod, tilapia or halibut)

2 tbs Fresh lime juice

1 tbs olive oil

1 tsp Garlic, minced

1 tsp Chili powder

1 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Cabbage Slaw & Sauce

1 cup green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

2 tbs Fresh cilantro, chopped

3 tbs Mayonnaise

1 tbs Greek yogurt (or sour cream)

1 tbs lime juice (for slaw)

1/2 tsp honey or agave

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Tortillas & Toppings

4 each small corn or flour tortillas

1/2 each avocado, sliced

2 each Lime wedges

2 tbs crumbled cotija or feta cheese (optional)

1 tbs extra cilantro leaves (for garnish)

Method

Fish & Marinade

Prepare and marinate the fish

Pat the fish fillets dry with paper towels and cut into 6–8 bite-sized strips. In a shallow bowl combine lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, salt and black pepper. Add the fish pieces and toss gently to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid 'cooking' the fish).

Cook the fish

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 teaspoon oil if the skillet is dry. When hot, arrange the fish pieces in a single layer without overcrowding. Sear for 2–3 minutes per side until opaque and lightly browned; internal temperature should reach 145°F (63°C) or fish flakes easily. Remove to a plate and keep warm. If using oven, bake at 425°F (220°C) for 8–10 minutes.

Cabbage Slaw & Sauce

Make the slaw and sauce

In a medium bowl combine shredded green and red cabbage with chopped cilantro. In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, honey (or agave), hot sauce (if using), salt and pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust salt, lime or hot sauce as desired. Let sit for 5–10 minutes to meld flavors.

Tortillas & Assembly

Warm the tortillas by heating them in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Keep tortillas covered with a clean towel to stay pliable.

To assemble each taco: place 1 warmed tortilla on a plate, add 2–3 pieces of cooked fish, top with a generous spoonful of cabbage slaw, 2–3 slices of avocado, a sprinkle of cotija or feta (if using), and a few cilantro leaves. Squeeze a lime wedge over the top and add extra hot sauce if desired.

Serve immediately while fish is warm and tortillas are pliable. Leftover fish and slaw can be refrigerated separately for up to 2 days.