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The Best Fish Tacos Recipe With Wasabi Slaw

Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 -8
Author Amy Greene

Ingredients

  • Wasabi Slaw Ingredients
  • 1 cup Red cabbage
  • 1 cup Green Cabbage
  • 1/4 cup Cilantro chopped
  • 1/4 cup Carrot grated
  • 1 Teaspoon wasabi powder
  • 1/4 cup mayo
  • 1/4 cup plain yogurt
  • 2 Cloves garlic
  • Juice of 1/2 lime

Fish Batter

  • 1 lb CFE Saltfish
  • 2 Eggs
  • 2 Cups flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • Oil for frying
  • Tortillas for filling

Instructions

  1. To start this recipe follow the directions for the salted pollock located on the bag. Buena Ventura Salted Pollock can be found in Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger, and Los Altos Ranch Market. Rinse off salt from the salted pollock fillets and let soak in water for at least 8 hours. After it is defrosted, cut into bite sized pieces.
  2. Then dry the pollock a paper towel while the batter is prepared.
  3. Mix all the dry ingredients listed above in a large bowl to prepare the batter. In a separate dish beat two eggs. First dredge the fish in the eggs then in the dry mixture before frying.
  4. Next fry the fish in oil at 350° until light and crispy.
  5. Prepare the slaw by thinly slicing purple cabbage and the green cabbage until there is about 1 cup each. Then chop the cilantro and grate the carrot. Mix all together to make a slaw. This makes extra to eat on the side.
  6. Next prepare the wasabi garlic lime sauce. Simply measure out all the ingredients in a bowl and mix together. Add two tablespoons to the slaw and mix together.
  7. Build the fish taco with a soft warm flour tortilla with a layer slaw add four to five pieces of fish. Add a little more slaw to the top. Top off with an extra drizzle of the wasabi garlic and lime sauce. Add a squeeze of lime and enjoy.