Fish Tacos

One our favourite ways to eat deep fried pickerel is a a taco. We cut the pickerel filets in half (the long way) and make the tacos in small corn or four tortillas. Top with lime crema, purple slaw, pickled red onion, avocado, cilantro, lime wedges and you are off to the races. No need to serve anything else!

INGREDIENTS

  • Deep fried pickerel (see the Fish Fry recipe)
  • Pickled Red Onions (See Green Chili recipe)
  • Lime Crema (see below)
  • Purple Cabbage Slaw (below)
  • Chopped avocado
  • Chopped Cilantro
  • Warmed small corn or flour tortillas (your preference - assume 3 to 4 per person)
  • Wedges of limes

Icing

SAUCE

Lime Crema

  • 1/2 c sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp kosher salt
  • Juice from 1/2 a lime (or to taste)

Mix all ingredients and serve.

toppings

Purple Cabbage Slaw

  • 1/2 a red cabbage very thinly sliced and roughly chopped (so it's like coleslaw)
  • 1/4 c lime juice
  • 1/4 c canola oil
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1 - 2 tsp honey
  • 1/4 tsp pepper

Thinly slice the cabbage, mix all the other ingredients together and then pour over cabbage. THis can be made several hours in advance.

dressing

INSTRUCTIONS

TIPS & HINTS

While Marty cooks the fish, I heat my tortillas one at a time in a frying pan until they start to brown and puff a bit. I keep them warm in a tea towel.