Fish tacos recipe! The first recipe remake ever on this channel - you will love this fish taco recipe with jicama slaw and a creamy chipotle sauce. My "famous" fish tacos have a seasoned cornmeal crust that's light and crunchy. Use any mild fish you like: cod, tilapia, snapper, sea bass, halibut.
|For coleslaw topping:|
|Finely shredded cabbage||2 Cup (32 tbs)|
|Peeled and julienned jicama||1 Cup (16 tbs)|
|Diced white onion||1/2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
|Chopped cilantro leaves and stems||1/2 Cup (8 tbs)|
|Minced chipotle in adobo sauce||3 Teaspoon|
|Lime juice||1 Tablespoon|
|Malt vinegar||1 Tablespoon|
|Cumin seed||1 Teaspoon|
|Anise seed||1 Teaspoon|
|Chili powder||2 Teaspoon|
|Black pepper||1/2 Teaspoon|
|Cornmeal/Fine polenta||1/2 Cup (8 tbs)|
|Skinless boneless fish||1 Pound , cut into 1 inch strips|
1.In a large bowl, combine cabbage, jicama, onion, salt, lime juice, cilantro and toss well. Keep aside.
2.In another small bowl, combine mayonnaise, chipotle, lime juice, malt vinegar, salt and mix well. Refrigerate for a while
3.Using mortar and pestle, grind cumin and anise seed. Add the mixture with cornmeal and add chilli powder, salt, black pepper to it. Mix well.
4.Roll fish strips in cornmeal mixture.
5.Heat oil in heavy skillet and fry fish strips in batches until browned for 5-7 minutes per batch.
6.Drain excess oil using paper towels.
7.Heat tortillas on stove top. Place fried fish steaks on tortillas and top with slaw.
8.Serve with prepared sauce and enjoy!