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I originally found the recipe for Scrumptious Halibut Fish Tacos on Epicurious about 4 years ago. I bookmarked it and have gone back at least a dozen times. This time though, I wanted a slightly less expensive fish for a weekday meal so I asked Lyf at Flying Fish Co what he thought would work well. It took him about 5 seconds to choose Pacific ling cod. It was fresh, never frozen, about half the price of halibut, and Lyf was 100% sure. And really, who am I to doubt the fishmonger?
There are a few other changes I made because I didn’t want to buy pre-julienned carrots or non-organic broccoli slaw. And next time I’m going to make my own tortillas. I bought a tortilladora about a year ago (I’m a sucker for kitchen gadgets) and my first try was a disaster but I really need to get back on that.
I served the tacos as shown with a side of refried black beans. My five year old came up with that idea and was thrilled it helped everything “stick” so well inside the tortilla. And if you wanted to make this even lower in carbs you really could serve the fish over the slaw and skip the tortilla.
- 1 lb Pacific ling cod (these fish are actually unrelated to cod) or other mild but meaty fish cut into pieces about 1 x 3 inches.
- 1-2 T Olive oil
- ‘Flour’ for dredging fillets. Before my GF days I used whole spelt flour for this but now I just use corn meal or nut flour.
- 1 bag of corn tortillas, or homemade
- 1/2 C fresh lime juice
- 1/4 C honey
- 2 T olive oil
- salt and pepper to taste
- 1 tsp. cumin powder (better fresh ground from seeds but not necessary)
- 1 1/2 C thinly sliced red cabbage
- 1 C shredded carrots
- 1/2 med. red onion thinly slivered
- 4 T rough chopped cilantro (on the topic of kitchen gadgets, just bought these– love!)
- 1 sliced avocado
- 3 scallions diced
- fresh diced jalapeños (optional for the spicy)
- Assemble slaw, mix dressing ingredients and whisk , pour dressing over slaw and let marinate while you prepare the rest of the dish.
- Pour corn or nut meal onto large plate, add cumin, salt, and pepper. Dredge fish.
- Heat up a stainless or cast iron skillet with olive oil and cook fish until just cooked through.
- Heat up tortilla on hot cast iron pan or directly on electric burner.
- Put slaw on tortilla and top with fish and garnishes.
I serve with lime wedges, avo, refried black beans (amy’s are my favorite), scallions and fresh jalapeños.