Print

Fried Fish Tacos with Red Cabbage and Jicama Slaw

Fried fish tacos

Fresh cod is coated in blackening spices before being battered and fried and added to these delicious tacos. Finish them off with a scoop of guacamole and some fresh red cabbage and jicama slaw for the perfect balance of sweet, spicy and salty. 

Ingredients

Scale

Spice Mix

  • 1 T red pepper flakes
  • 1 t hot paprika
  • 1 t granulated garlic
  • 1 t dried basil
  • 1 t kosher salt
  • 1/2 t cumin

Tempura Batter

  • 1 cup all-purpose flour, sifted
  • 1 large egg
  • 1 cup ice cold water

Fish

  • 1 pound cod fillet
  • 2 cups vegetable or other neutral oil, for frying

Red Cabbage – Jicama Slaw

  • 1/2 medium red cabbage 
  • 1 medium jicama
  • 1 small red onion
  • 1/2 cup mayonnaise
  • juice of 2 limes
  • salt and pepper to taste

Instructions

Red Cabbage – Jicama Slaw

  1. Finely shred the red cabbage. You want to end up with roughly 2 cups, but exact measurements are not necessary. 
  2. Peel and shred the jicama.
  3. Thinly slice the red onion. 
  4. In a small mixing bowl whisk mayonnaise, lime juice, salt and pepper. Pour sauce over shredded vegetables and mix until evenly coated. Taste for salt, pepper and lime juice and adjust as wanted!

Blackened Fried Cod

  1. Slice cod fillet into 1 inch wide pieces, against the grain. Mix all spices (or substitute 1/4 cup blackening spice) and toss fish until evenly coated. 
  2. In a large mixing bowl use a fork to combine flour, egg and iced water. Toss spiced fish in batter until evenly coated. 
  3. Heat oil over medium-high heat in a dutch oven, deep sided frying pan or large pot. When the oil is shimmering, test the heat by adding a drop of batter. If bubbles quickly form around the batter, it’s ready! 
  4. Slowly add one piece of fish at a time, being careful not to overcrowd the pan. Fry for 4-5 minutes on each side, remove and allow to drain on a paper towel to absorb extra oil. Repeat until all of your fish is ready. 

Serving

  1. Warm tortillas on either a cast iron skillet, nonstick pan, or in the microwave. 
  2. Spread some guacamole on each tortilla, top with fish, slaw, and other toppings as desired! We love some extra cilantro, a squeeze of lime juice, and a few dashes of hot sauce.