Fish Tacos with Cabbage Slaw and Spicy Mayo

A couple of years ago, at our local watering hole, a new chef, Shiobahn Allgood, took over the kitchen and provided an excellent menu featuring the flavors of Baja, Mexico. My favorite dish that she made was her Baja Fish Tacos, 2-3 strips of lightly fried fish, a cabbage slaw with a spicy chipotle mayo sauce all piled into a small soft white tortilla. I don't think I had ever had a fish taco until I tried these. I had seen fish tacos on menus and heard of people liking them but never knew what all the fuss was about until I partook in this fresh and flavorful dish. The chef that I will always remember for her amazingly tasty and spicy fish tacos left our local watering hole to participate in the reality show, "Hell's Kitchen". Season 7 premieres tomorrow, Tuesday, June 1, at 8/7 Central on Fox, and I can't wait to cheer on this talented chef, who introduced me to delicious Baja cuisine.

Since her departure, I have tried my hand at my own fish taco recipe, which with I have been very satisfied. If you are looking for a healthful meal that is still tons of fun to eat and enjoy with friends and family, then look no further than fish tacos!

Lizzy M.'s Fish Tacos with Cabbage Slaw and Spicy Mayo

Cod, Mahi Mahi or Halibut, 3-4 oz. per person (Choose any sturdy white fish that you like or that is on sale when you visit your fish counter.)
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 cup Panko bread crumbs
1/2 cup Flour
1 tbsp smoked Paprika
Juice of one lime
Flour tortillas (Whole wheat or whatever kind of soft tortilla you like is fine.)

Cabbage Slaw

3 cups green cabbage, sliced thin
Small red onion, sliced thin
1 green onion, sliced thin
1/2 cup cilantro, chopped
Zest of lime (Use the zest of this lime and then use the lime juice for the fish.)
1/2 cup rice wine vinegar
Sea salt
Freshly ground black pepper

Spicy Sour Cream Mayo

1/2 cup light sour cream or light plain Greek yogurt
1/4 cup light mayo
1 tsp Chinese chili sauce
Splash of Worstershire sauce
Splash of rice wine vinegar
1/2 tbsp smoked paprika
Sea salt


1. Prepare slaw. Add sliced cabbage, red onion, green onion, cilantro, vinegar, lime zest, salt and pepper. Mix well and cover. Place in the refrigerator for at least an hour. Can also make the slaw the day before.

2. Prepare spicy sour cream mayo. Mix sour cream, mayo, chili sauce, worcestershire sauce, vinegar, smoked paprika and a dash of salt to taste. Mix well. Add more chili sauce and smoked paprika if you like it super spicy. If it is too spicy for you, then add more sour cream to bring down the heat. Store covered in the fridge until you are ready to use it.

3. Prepare the fish immediately before eating. Start by drizzling the fish with extra virgin olive oil and the juice of a lime. Season the fish with sea salt and freshly ground black pepper. Next, mix the flour, panko bread crumbs and smoked paprika on a dish. Dredge the seasoned fish in the breading mixture for a light coating on the fish.

4. In large heated
pan, drizzle extra virgin olive oil. Once heated through, add the breaded fish to the pan and cook on each side for about 3 minutes. The cooking time will vary depending upon the thickness and sturdiness of the fish. 3 minutes on each side is more for a thinner cod than a thick halibut. Use your best judgment and don't overcook the fish!

5. Serve by placing a flour tortilla on a plate and spreading the tortilla with the spicy sour cream mayo mixture. Break up the fish into large chunks and place in the tortilla with a pile of cabbage slaw on top. Serve with extra spicy sour cream and enjoy!

I hope you will try this recipe inspired by the former chef from our local Philadelphia spot. To see her in action and more of her Baja cooking style, check out Shiobahn Allgood tomorrow night (Tuesday, June 1st) on the premiere of Hell's Kitchen, Season 7 at 8/7 Central on Fox.

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