Sexy Slaw That Just Happens to Be Served on Fish Tacos
Sexy Slaw That Just Happens to Be Served on Fish Tacos
Summer may be defined by watermelon, grilling, and sweating through the $25 kaftan you bought on Amazon, but for me, it’s all about fish tacos. And the slaw. That delightfully cold and crisp slaw that I crave in my dreams between all of the insomnia and Klonopin-induced REM cycles. Some things are meant to be together, unlike Britney Spears and Kevin Federline, and slaw was made to top a lightly battered fish that is fried to perfection. Please also pile on the cilantro, because I’m not a monster human who trashes such an herbal delicacy and blames it on genetics.
Ingrediënten
FOR THE CABBAGE SLAW
- 3 cups shredded napa cabbage 1 small head
- 1 cup shredded carrots 1 to 2 medium
- 1 cup thinly sliced scallions about 4
- 3 tablespoons freshly squeezed lime juice from 1 medium lime
- 1 teaspoon sugar
- Kosher salt
FOR THE FISH
- Canola oil for frying
- 4 cups all-purpose flour
- 2 teaspoons kosher salt plus more for seasoning
- 2 teaspoons baking powder
- 1 teaspoon chili powder
- 2½ cups dark Mexican beer
- 2 pounds skinless halibut cut into 1-inch-thick strips
- Freshly ground black pepper
FOR THE CHIPOTLE CREMA
- ⅓ cup mayonnaise
- ⅔ cup crema
- 2 tablespoons freshly squeezed lime juice from 1 medium lime
- 3 tablespoons adobo sauce
- Kosher salt
- 6 flour tortillas warmed
- Pico de gallo for serving
- Cilantro leaves for serving
Instructies
- First make the cabbage slaw: In a medium bowl, toss together the cabbage, carrots, scallions, lime juice, sugar, and salt to taste.
- Let sit until ready to serve.
- Make the fish: Fill a large Dutch oven with about 3 inches of canola oil and heat the oil to 350ºF.
- Line a baking sheet with a wire rack.
- In a large bowl, combine 2½ cups of the flour, 1 teaspoon of the salt, the baking powder, chili powder, and Mexican beer.
- Mix to form a batter.
- In another bowl, combine the remaining 1½ cups flour and 1 teaspoon salt.
- Season the halibut with salt and pepper.
- Dredge the halibut pieces in the flour mixture and then dip in the batter to coat.
- Add a few pieces at a time to the hot oil and cook until golden brown and cooked through, about 5 minutes.
- Transfer to the prepared baking sheet and repeat with the remaining pieces of fish.
- Meanwhile, make the chipotle crema: In a medium bowl, combine the mayonnaise, crema, lime juice, adobo sauce, and salt to taste.
- Set aside.
- To assemble, divide the fried fish among the tortillas.
- Top with the slaw, pico de gallo, chipotle crema, and cilantro leaves.
- Serve.
Notes / Tips / Wine Advice:
Can’t find halibut? Any other flaky white fish will do; think flounder, snapper, mahi-mahi, grouper, or cod.
