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We spend a lot of time on our beautiful North Carolina coast. Fish are abundant and down right tasty. Our favorite way of enjoying fresh fish is with fish tacos. Many times we eat these on the tail gate right on the beach shortly after catching the fish, with a cold beer, there is nothing better! Before we leave home we prepare the Jalapeno Slaw and Cilantro Cream Sauce to make it super easy to put these together right on the beach.
fresh fish (flounder, whiting, toad-fish, catfish, mahi mahi, tilapia, cod, any lite tasting fish will do)
breading (we use zatarans fish fry breading, great stuff and gluten free)
or blackened seasoning
soft corn or wheat tortillas
Jalapeno Cole Slaw - Recipe below
Cilantro Cream Sauce - Recipe below
Monterrey Jack Cheese
Oil for frying
Jalapeno Cole Slaw:
6 cups shredded cabbage
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1 Jalapeno seeded and cut into slivers
Salt and Pepper
In bowl, mix mayonnaise, vinegar, sugar, salt and pepper. Toss in the cabbage and peppers. Cover and refrigerate until ready to use.
Cilantro Cream Sauce:
1/2 cup fresh cilantro
1/4 cup mayo
1/4 cup sour cream
2 green onions
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp cracked black pepper
Juice of 1 lime
Blend all in blender until creamy. Refrigerate until ready to use.
For fried fish tacos:
Remove skin from fish and cut into small strips about 1/2" wide.
Squeeze one half lime over the fish
Dredge in breading
Fri in hot oil until crispy, drain
For blackend or pan fried fish tacos:
Coat whole fish filets with oil or melted butter.
Coat well with your favorite blackened seasoning or simply salt and pepper.
Pan fry in a super hot cast iron skillet for a few minutes until flaky.
Briefly warm tortilla on hot skillet, fill with 3 or 4 pieces of fish, a spoon full of jalapeno cole slaw, top with cilantro cream sauce, diced tomatos, montery jack cheese, and chopped cilantro.