Kate's Cuisine

Apr 28 2015

Fish Tacos with Sweet Slaw

Fish Tacos

Fish is of course, one of the most important aspects of fish tacos. But you’ll do yourself a big disservice if you overlook the importance of that kick-butt slaw that you need to go along with it. Fish tacos don’t always have all the lettuce, pico de gallo, and cheese that you sprinkle over regular ground beef tacos, so that slaw has got to really hit it out of the park. This being the girls’ first time with fish tacos, I made the coleslaw on the sweeter side and it seems to have worked – they gobbled them up, and then asked for seconds.

For the fish tacos:

  • 1 pound of cod fillets, cut into thin strips $8.06
  • 1/4 cup canola oil, plus 1 tablespoon $0.30
  • 2 limes, juiced $1.00
  • 1 tablespoon chili powder $0.77
  • 1 tablespoon pickled jalapenos, chopped $0.30
  • 8 flour tortillas $0.33
  • Salt $0.01
  • Pepper $0.01

For the slaw:

  • 1/2 head of red cabbage, shredded $0.50
  • 2 shallots, thinly sliced $0.74
  • 1 large carrot, peeled and julienned $0.17
  • 1 Granny Smith apple, julienned $0.33
  • 1/2 cup olive oil $0.23
  • 1/4 cup white vinegar $0.13
  • 3/4 cup white sugar $0.12
  • 1 tablespoon celery seed $0.28
  • 1 tablespoon dried parsley flakes $0.12
  • Salt $0.01
  • Pepper $0.01

Total cost $13.42
Cost per serving $3.35

1.) Combine canola oil, lime juice, chili powder, and pickled jalapenos in a medium-sized bowl and whisk thoroughly. Place cod in a casserole dish and pour the marinade over top. Let sit for 15 or 20 minutes while you make the coleslaw.

2.) In a medium-sized pot combine the olive oil, white vinegar, sugar, celery seed, parsley flakes, about a teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk and bring to a boil then remove from heat completely and let cool slightly.

3.) Place the cabbage, shallots, carrot, and apple in a large bowl. Pour the coleslaw dressing over top and mix thoroughly.

4.) Heat an indoor grill to medium-high heat and brush a tablespoon of olive oil over the surface to keep the cod from sticking. When hot, remove the fish from the marinade, season generously with salt and pepper, and place on the grill. Cook for about 3 minutes on one side then flip and cook for another 3 minutes.

5.) Lay out the flour tortillas on a cutting board or work surface. Into the centre of each lay about 1/2 cup of coleslaw, then lay one or two cod fillets on top.

6.) Serve and enjoy!

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