Name: Kruse's Paint Creek Taverns Kruser Fish Tacos (3) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (cod, mahi-mahi, halibut); 2 tbsp fresh lime juice; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 clove garlic (minced); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1.5 cups green cabbage (finely shredded); 0.5 cups red cabbage (finely shredded); 2 tbsp fresh cilantro (chopped); 3 tbsp mayonnaise; 2 tbsp sour cream or Greek yogurt; 1 tsp chipotle in adobo (finely chopped) or 1 tsp chipotle paste; 0.5 tsp honey or agave; 1 tbsp lime juice (for slaw); 0.25 tsp salt; 0.125 tsp black pepper; 6 count small corn or flour tortillas; 0.5 count avocado (sliced); 3 count fresh lime wedges; 2 tbsp crumbled cotija or feta; 1 tsp hot sauce (optional); 1 tbsp cooking oil (neutral, for pan-frying)

Method

Fish & Marinade

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1/2- to 1-inch strips suitable for tacos.

Make marinade

In a bowl combine 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk to combine.

Marinate

Toss the fish strips gently in the marinade until evenly coated. Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated). Do not over-marinate to avoid the fish becoming mushy.

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp neutral cooking oil. When shimmering, add fish strips in a single layer (do not overcrowd; cook in two batches if needed). Sear 2–3 minutes on the first side until a golden crust forms, then flip and cook another 1–2 minutes until opaque and flaking. Total cooking time per batch ~4–5 minutes depending on thickness. Remove to a plate and keep warm.

Cabbage Slaw & Sauce

Make slaw & sauce

In a bowl combine shredded green and red cabbage, chopped cilantro. In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp sour cream (or yogurt), 1 tsp chipotle (or paste), 1/2 tsp honey, 1 tbsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Pour dressing over cabbage and toss to coat evenly. Taste and adjust salt, lime or sweetness.

Rest slaw

Let the slaw sit 5–10 minutes for flavors to marry while you finish the fish; it can also be made up to 2 hours ahead and refrigerated (bring to room temp before serving).

Tortillas & Assembly

Warm tortillas

Warm tortillas just before serving: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Alternatively wrap stack in a damp paper towel and microwave 20–30 seconds.

Assemble tacos

Lay a warmed tortilla flat. Add a small handful (about 1/4 cup) of the chipotle cabbage slaw, place 2–3 pieces of cooked fish on top, add a few slices of avocado, sprinkle with 1 tsp crumbled cotija, and finish with a squeeze of lime. Add hot sauce if desired.

Serve

Serve immediately while fish is warm and tortillas are pliable. Provide extra lime wedges and remaining slaw and toppings at the table.