Who doesn’t love fish tacos. They are so good and anytime we’re at a decent restaurant and spot them on the menu, I’m getting them. Everybody needs to have a recipe for easy fish tacos on hand.
For so long I hardly made them. They always intimidated me for some reason. I guess because I didn’t know where to start with the sauce or what fish to use. But, Sriracha oh how you have change me! I discovered mixing some of this with a little mayo (or Vegenaise like I did here) with a squeeze of lime, it makes the perfect sauce. Really the sauce is what makes the taco in this case.
I wanted to make this recipe as clean as possible, so I only used clean and healthy ingredients. No white flour allowed!
You can use any kind of flaky mild white fish you like. Something crunchy like cabbage or broccoli slaw, some corn tortillas and a good sauce. You’ve got your taco.
We used cod, but I’ve made it with tilapia as well and they’re great.
So, first make your sriracha sauce and get your slaw ready to go.
For the slaw, I actually bought a bag of shredded broccoli and carrots. GASP! Yes I did. Come on just make it easy on yourself!
Empty your BAG of slaw into a medium sized bowl. Pour your vinegar and a squeeze of 2 lime wedges and toss it. Let it marinate while you get the rest of your meal ready. You’ll want to toss it occasionally when you think of it.
In a separate bowl, mix Vegenaise, sriracha and a squeeze of 1 lime wedge. Set aside. This will be your yummy dressing for the tacos!
Strip your cilantro leaves off the stems and have them ready.
Now onto the fish. Dry the cod filets and cut into 1/2 strips. Salt and pepper them. Put the oat flour in a shallow dish. I always like to use a round cake pan. It keeps the flour from jumping out of the pan and all over your counter.
Get out a large non-stick pan and drizzle a generous amount of olive oil. Enough to cover the pan. Heat it to medium high. You’ll know it’s ready if you flick a drop of water into the pan and it sizzles. But, not so long it’s smoking! If you accidentally do that (happens to the best of us) take your pan off the heat and let it cool down a bit.
When you’re pan is hot started dredging your fish into the oat flour and toss in pan. You might need to cook in batches. Cook about 3 minutes on each side until the fish is cooked through and flakey. Let it drain on a paper towel.
There’s several ways you can heat up tortillas, but here’s a good quick one. Get a long piece of damp (not wet) paper towel and wrap around your stack of tortillas. Pop in the microwave for 30 seconds or so, until they’re heated through. This keeps them pliable. If you try to heat them in a skillet they’ll end up crunchy and won’t work very well.
Just assemble your tacos with your meat, some slaw, a drizzle of sriracha sauce and some cilantro into 1-2 corn tortillas. Lime wedges on the side to squeeze on your taco. Can’t have too much lime!
These super easy fish tacos go great with a side of black beans and an ice cold Corona!
Cheers!
xo-Megan
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
- 1 pound cod filets sliced into 1/2 inch pieces
- 1 cup oat flour
- 1 cup pre cut slaw
- 1 tablespoon vinegar
- 2 limes quartered
- 1 cup Vegenaise
- 1 teaspoon sriracha
- 4-6 corn tortillas
- 1/2 cup cilantro leaves stripped
- olive oil
- salt and pepper
Ingredients
|
- Empty pre-cut slaw into a medium sized bowl. Add vinegar and squeeze 2 lime wedges over the top. Toss to coat and let marinate.
- In a separate bowl, mix Vegenaise, sriracha and a squeeze of 1 lime wedge. Set aside.
- Heat a non-stick pan with a large drizzle of olive oil to medium high. Meanwhile, salt and pepper the cod and coat with oat flour. Cook the cod 3 minutes on both sides or until fish is flaky. Put on a plate with paper towels.
- Wrap corn tortillas in a damp paper towel and heat in the microwave for 20 seconds or until hot.
- Plate your fish with cod, the slaw, some cilantro and a drizzle of sriracha sauce. Eat 'em up! Great with black beans.
