Southern Fish Tacos & Trail Slaw Recipe

Coastal living encourages recipe creativity. Seafood is so readily available and with creole cajun in my blood, we’re always adding a dash of ‘bam’ to dinner.. Here’s one of my favorite mid week dinners.
Ingredients

4 tilapia filets (you can use any fish that is fairly firm. Catfish, Halibut and Grouper are our favorites)

3 large eggs beaten til frothy

1/4 cup Creole mustard

1 teaspoon hot sauce

juice of 2 meyer lemons

1/4 cup white wine

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup flour

1/4 cup panko bread crumbs

1/4 tablespoon garlic (crushed)

1/4 teaspoon paprika

1/4 teaspoon black pepper

4 to 6 cups vegetable oil for deep-frying

Slaw:

1 cup finely chopped cucumber

1 large tomato diced

1/2 cup mayonnaise

2 tablespoons honey

1 tablespoon lime juice

1/4 pound shredded white cabbage (about 1 cup)

1/4 pound shredded red cabbage (about 1 cup)

1/4 cup finely chopped red onions

1/4 cup chopped green onions

1/4 cup dried cranberries (or craisins)

8 home made flour tortillas ***

Pico:

1 1/2 pounds yellow or red tomatoes, seeded and chopped

1 small onion, chopped

1/2 cup chopped fresh cilantro leaves

3 tablespoons fresh lime juice

2 serrano chiles*, seeded and minced

Pinch kosher salt and fresh ground black pepper

Directions

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

Notes

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

If you’re in a rush… HERDEZ makes a great salsa verde that we love to use as well as a pico which in a pinch works in this recipe too.. yummy!

Directions

Using a sharp knife, cut the fish filets into 1-inch thick strips on the diagonal. Place fish in a large zip lock bag along with the wine,lemon juice, Creole mustard, hot sauce, 1/2 teaspoon of the salt, and cayenne pepper and stir to thoroughly combine.Seal and shake well to coat all fish. Refrigerate for 1 hour.

Meanwhile, make the Trail Slaw by combining the cucumber, tomato, pepper, mayonnaise, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine. Sprinkle with cranberries. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to assemble the tacos.

Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F.

In a shallow plate or bowl combine the flour and remaining spices. Dredge each piece of fish in, the egg wash then the flour mixture until well coated on all sides. one more trip back to the egg wash then dredge in the panko. When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden-brown on all sides, about 2 minutes. Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.

Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells. Garnish with a slice of lime, fresh pico and an avocado wedge.

NOTE:

***My Friend Lori has a great video tutorial for making your own flour tortillas here: http://mywoodenspoon.com/video-tutorial-how-to-make-flour-tortillas/ . I can promise you’ll never want another store bought one after you’ve made these.. super simple!

 

Southern Fish Tacos & Trail Slaw Recipe
 
Author:
Ingredients
  • 4 tilapia filets (you can use any fish that is fairly firm. Catfish, Halibut and Grouper are our favorites)
  • 3 large eggs beaten til frothy
  • ¼ cup Creole mustard
  • 1 teaspoon hot sauce
  • juice of 2 meyer lemons
  • ¼ cup white wine
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ cup flour
  • ¼ cup panko bread crumbs
  • ¼ tablespoon garlic (crushed)
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 4 to 6 cups vegetable oil for deep-frying
Slaw Ingredients:
  • 1 cup finely chopped cucumber
  • 1 large tomato diced
  • ½ cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • ¼ pound shredded white cabbage (about 1 cup)
  • ¼ pound shredded red cabbage (about 1 cup)
  • ¼ cup finely chopped red onions
  • ¼ cup chopped green onions
  • ¼ cup dried cranberries (or craisins)
Tortillas
  • 8 home made flour tortillas ***
Pico Ingredients:
  • 1½ pounds yellow or red tomatoes, seeded and chopped
  • 1 small onion, chopped
  • ½ cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 serrano chiles*, seeded and minced
  • Pinch kosher salt and fresh ground black pepper
Instructions
Pico Instructions
  1. Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve.
  2. This salsa can be made 4 hours ahead.
Fish Instructions
  1. Using a sharp knife, cut the fish filets into 1-inch thick strips on the diagonal. Place fish in a large zip lock bag along with the wine,lemon juice, Creole mustard, hot sauce, ½ teaspoon of the salt, and cayenne pepper and stir to thoroughly combine.
  2. Seal and shake well to coat all fish. Refrigerate for 1 hour.
  3. In a shallow plate or bowl combine the flour and remaining spices.
  4. Dredge each piece of fish in, the egg wash then the flour mixture until well coated on all sides. one more trip back to the egg wash then dredge in the panko.
  5. When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden-brown on all sides, about 2 minutes.
  6. Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
Tortilla Instructions
  1. Heat the vegetable oil in a large cast-iron skillet or a deep fryer until a thermometer registers 350 degrees F.
  2. Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells. Garnish with a slice of lime, fresh pico and an avocado wedge.
Slaw Instructions
  1. Meanwhile, make the Trail Slaw by combining the cucumber, tomato, pepper, mayonnaise, honey and lime juice in a large mixing bowl.
  2. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.
  3. Sprinkle with cranberries.
  4. Season with the remaining ¼ teaspoon of salt, and refrigerate until ready to assemble the tacos.
Notes
*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online. If you’re in a rush… HERDEZ makes a great salsa verde that we love to use as well as a pico which in a pinch works in this recipe too.. yummy!
NOTE: ***My Friend Lori has a great video tutorial for making your own flour tortillas here: http://mywoodenspoon.com/video-tutorial-how-to-make-flour-tortillas/ . I can promise you’ll never want another store bought one after you’ve made these.. super simple!

 

Prize Winning Fajitas!

Flank or Skirt Steak marinated just right with a mouthwatering kick.  Even Paula Deen would be envious of how wonderful these taste!

Carne Asada Marinade

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Summary: Traditional With A Southern Kick

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 limes squeezed
  • 2 oranges squeezed
  • 2 tablespoons fresh garlic crushed
  • 1 small texas sweet yellow onion
  • 1 tablespoon pepper
  • salt to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • small bunch cilantro chopped (no stems)
  • 2 small jalapenos chopped
  • 2 or 3 splashes Tabasco® Brand Green sauce
  • 1 7oz can Herdez® Brand Salsa Casera

Instructions

  1. Squeeze citrus and remove meat from peels
  2. Combine the juice and citrus meats with remaining ingredients in blender
  3. Process on high for 1 to 2 minutes
  4. Use as marinade for skirt or flank steak

Variations

We like the spicier kick of Herdez© Casera Hot, but you can use any of their casera varieties. I recommend only Herdez brand for Authentic taste.

Preparation time: 15 minute(s)

Copyright © Simple Plate 2004-2011.

This makes  enough marinade for several flank steaks reserve off enough for the quantity of steak you are cooking and refrigerate the remaining.

Pour this marinade on top of  room temperature skirt or flank steak  in a covered container or zip-loc bag for at least 1 hour. (longer is better as it allows the flavors to truly shine through. I generally marinate for at least 4 hours)

 Fajitas

Ingredients

  • 2 pounds skirt or flank steak (marinated in above recipe)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 8 (8-inch) flour tortillas
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Sour cream, for topping
  • Herdez® Salsa Verde , for topping
  • Guacamole, for topping
  • Pico de  gallo, for topping
  • Cheddar cheese, shredded, for topping
  • Additional Limes for finish

Instructions

  1. Wrap tortillas loosely in foil
  2. Toss sliced onion and bellpeppers with olive oil and juice of 1 lime.
  3. Preheat a ridged cast iron grill pan on high heat.
  4. Remove steak from marinade
  5. Discard marinade
  6. Lightly oil grill pan (do not use spray)
  7. Grill the steak over medium-high heat
  8. Cook for 4 minutes on each side
  9. Transfer to a cutting board and let rest
  10. Place wrapped tortillas in 350 degree oven
  11. Add onions and bell peppers to grill pan
  12. Cook until tender crisp (7-8 minutes)
  13. Remove tortillas from oven and place in tortilla warmer.
  14. Thinly slice steak against grain
  15. Assemble with Sour Cream, Salsa Verde, Pico degallo, Guacamole and Cheese
  16. Lightly spritz with lime juice

Quick notes

If you want your fajitas to sizzle to the table. Heat lightly oiled flat skillets in 400 degree oven, for about 4 minutes. You can do this as you assemble the condiments to bring to the table. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Top with a spritz of lime juice and you’ll have those ‘restaurant’ sizzling fajitas at your own table.

Preparation time: 20 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southwestern)

Copyright © Simple Plate 2004-2011.

 

Cook’s note:

I ONLY make my tortillas from scratch now (thanks Lori) Here’s a great video  and recipe on how to make em! EZPZ too!   And Casera and Salsa Verde are from Herdez® the ONLY brand I’ll ever use.. These little tweaks make these fajitas  extra delicious!