San Diego fish tacos
My good friend Nitza introduced me to Mexican food in San Diego in 1988. Compared with Mexican food I had tried in Europe, it was delicious. This is my take on the 'San Diego fish taco'.
- 2 Large skillet
- 500 g white fish fillets (such as tilapia, mahi-mahi, or cod)
- 1/2 cup all-purpose flour
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 red chilli (chopped)
- 2 tbs vegetable oil
For the slaw
- 2 cups shredded cabbage
- ¼ cup fresh coriander (chopped)
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 pinch rock salt (to taste)
- 8 tbsp small corn tortillas
- ½ cup diced tomatoes
- 1/4 cup chopped red onion
- 8 Lime wedges for serving
- 1 tbsp Hot sauce
- Start by preparing the slaw. In a bowl, combine the shredded cabbage, chopped coridander, mayonnaise, lime juice, and a pinch of salt. Mix well and set aside.
- In another bowl, mix the flour, cayenne pepper, smoked paprika, salt, and pepper. Coat each fish fillet in the flour mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Cook the fish fillets for about 3-4 minutes per side or until they are cooked through and golden brown. Set the cooked fish aside on a plate lined with paper towels to drain any excess oil.
- Warm the corn tortillas in a dry skillet or over an open flame on the stovetop until they are soft and pliable.
- To assemble the tacos, place a few pieces of cooked fish on each tortilla. Top with the prepared slaw, diced tomatoes, and chopped red onion. Squeeze some fresh lime juice over the top and add hot sauce if desired.
- Serve the fish tacos immediately with extra lime wedges on the side.