Love fish tacos? Well, these are the Effing bomb!

The fish—we tend to suggest BC Rockfish but any flaky white works—marinates in a mixture of lime juice, garlic, ginger, cayenne pepper and cumin that will become your standard. But the real deal of this recipe is the cabbage slaw—don’t skip it. It takes just a few minutes to toss together and it’s brightness is the perfect condiment to the spiced cod, halibut or our favorite BC Rockfish! 

 

People can be intimidated by cooking fish for tacos, but don’t be! After marinating, the fish just needs to cook in a puddle of olive oil for a few minutes per side in a skillet. Let the fish rest a few minutes before using a fork to flake it into pieces.

If you want to take it to the deep fried level then we suggest our Effing batter, just add some local craft beer to the batter and deep fry your fish pieces.  We really like this one because it’s local craft beer, who doesn’t love local craft beer? What’s in your Effing fish taco kit

Meuwley’s Cajun Spice

1 lb. Fish selected

12 tortillas

1 avocado

2 Limes

1 bunch cilantro

Shredded Cabbage

1 jalapeño

1 Roma tomato

Mayonnaise

Olive Oil

Honey

Corn

 

What you should have in your pantry/fridge 

*Feel free to substitute mayo/sour cream items for dietary requirements

Vegetable oil

Salt

Black pepper

Sour cream (optional)

3 tbsp. extra-virgin olive oil

Juice of 1 lime

Meuwley’s Cajun Spice

1 lb. Rockfish (or other flaky white fish)

1/2 tbsp. vegetable oil

Kosher salt

Freshly ground black pepper

12 corn tortillas

1 avocado, diced

Lime wedges, for serving

Sour cream, for serving

 

FOR THE CORN SLAW:

1/4 c. mayonnaise

Juice of 1 lime

2 tbsp. freshly chopped cilantro

1 tbsp. honey

Shredded cabbage

Corn kernels

1 jalapeño, minced

1 Roma tomato diced

DIRECTIONS

1. In a medium shallow bowl, whisk together olive oil, lime juice and spice blend
2. Add cod, tossing until evenly coated. Let marinate 15 minutes.
3. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and diced jalapeño and tomato. Season with salt and pepper.
4. Heat Tortillas for best experience
   1. Option 1 – wrap in tinfoil and heat in oven for 10 minutes at 350
   2. Option 2 – ungreased skillet over medium heat for 10-15 seconds side 1 and 5-10 seconds on the other side.
5. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish and cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
6. Assemble tacos: Serve fish over warmed tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
7. Voila!! It’s that easy.

Special Note: Mix it up with Scallops, Shrimp, Mahi Mahi and many more

ROB TRYON

 

SHAWN HARTWELL