|2 servings||calories per servings 670||protein serving 26 g||carbs per serving 55 g||total fat per serving 36 g|
Munching on these summery tacos is like taking a vacation from the harsh chill of December. They’re constructed in a style common to Baja California, with lightly breaded and pan-fried fish and a creamy, zesty slaw. Dogfish, a sustainable choice, is perfect for this preparation, as it’s mild enough to take on bold flavors and has a tender texture great for frying. The slaw itself is bright and flavorful enough that we could eat it by the spoonful – and there’s plenty leftover for that, too.
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Halve lime. Juice 1 half. Cut remaining half into wedges.
• Halve cabbage, and discard core. Thinly shred leaves. Measure 3 cups (save any remaining cabbage for another use).
• Grate carrot.
• Finely chop green onion.
• Pick and chop cilantro leaves.
• Cut fish into 2-inch pieces.
• In a large bowl, combine mayonnaise, honey, lime juice and 1/4 teaspoon kosher salt.
• Add cabbage, carrot, green onion and half of cilantro. Toss to coat, crushing cabbage.
• In a bowl, combine fish and enough buttermilk to coat (save remaining buttermilk for another use).
• Spread flour mixture on a plate. Dredge fish in flour.
• Place a paper towel-lined plate by the stove.
• Place a skillet over medium-high heat. Add enough cooking oil to cover the bottom. When oil is hot, add fish, leaving space between each piece. Cook without disturbing until golden-brown on bottom, about 2 minutes.
• Gently flip fish. Cook without disturbing until browned on other side, 1-2 minutes.
• Transfer fish to prepared plate. Season to taste with kosher salt.
• Warm tortillas as desired.
Tip: Corn tortillas warm well in a dry skillet over medium-high heat. Warm 15-30 seconds per side. You can also warm them directly over an open flame.
• Assemble tacos with rainbow slaw and salad greens.
• Serve with lime wedges, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...