Baja Fish Tacos
There's not much better than a great fish taco. The seafood, the sauce, the FLAVOR!, all wrapped up in a warm corn tortilla. (It's been almost three years since I wrote this recipe, and I had tacos tonight, but this recipe makes me so happy inside.). Try it out, enjoy it, love it, repeat.
Ingredients
- 1 pound white fish any white fish works, but I had some Flounder lying around
- Tucker’s Classic Barbecue Rub
- 1/4 Small Red cabbage
- Medium Onion
- 1 Medium Carrot
- 1 Bunch Cilanto
- 1 TBSP Olive Oil
- 1 TBSP White White Vinegar
- 1/4 Cup TBSP Sour Cream
- 1 Lime
- Tortilla Shells
Instructions
- Start by thinly slicing about 1/4 of a small red cabbage and placing it in a mixing bowl Cut onion in half and thinly slice one half and place in bowl with cabbage. Small dice the other half, and set aside for garnish. Peel and grate the carrot and add to the bowl with cabbage and onion.
- Add olive oil, white wine vinegar and salt and pepper to taste. Mix throughly to combine. Allow slaw to sit for at least 30 minutes.
- Zest half of the lime and add to a small mixing bowl. Slice lime into wedges for garnish.
- Add sour cream to bowl with lime zest. Slowly incorporate water, a TBSP or two, whisk to combine. Only add enough water to bring sauce to a drizzling consistency. Add a pinch of salt and pepper.
- Roughly chop cilantro and set aside for garnish.
- Heat skillet over medium high heat with a drizzle of oil. Rinse and pat dry fish. Generously coat in Classic Barbecue Rub.
- Add fish to pan and cook 1 to 2 minutes per side depending on the thickness of the fish.
- Add fish to tortilla shells, top with slaw, onion, cilantro and sour cream sauce. Enjoy.
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