Caitlin’s Kitchen: Tacos
In my experience, tacos are a meal loved by the masses. First of all, there is so much freedom when creating a taco dish, that you can really customize it to your liking. Furthermore, you can normally cook up whatever meat (or veg.) you’ve chosen on the stove, which is great in the summer. I know my family tries to avoid using the oven as much as possible when it’s hot out.
In this series, I’ve been trying to focus on foods that can be adapted to fit any diet, palate, or personal preference (see my last post on quiche here) and these tacos are just that. The tastes you can achieve with any variation of this dish are endless:
- Sweet or Savory
- Mild or Hot
- Bright or Subtle
These fish tacos are inspired by a dish served at my favorite restaurant, Diego’s, in downtown Newport. However, since I can’t eat out every night of the week (a girl can dream, right?) I figured I should learn to make the dish myself.
Diego’s often pairs bright, fresh flavors with their fish tacos, which I tried to do as well. I’m a huge fan of cilantro and lime, but I thought that the mango in the slaw really changed the palate of the dish. These tacos definitely have a summer twist to them, which makes them perfect to serve at an al fresco dinner party or even a barbecue.
Living on an island, I grew up eating lots of seafood. It’s great to be able to go down the street and pick up local fish caught right off shore. That being said, my family also definitely utilizes the frozen food aisle at the grocery store when it comes to fish for every-day-meals. For these tacos, any white fish, whether fresh or frozen, will work perfectly.
These white fish tacos are quick and easy, yet versatile, especially because there is no need to stick to the ingredient list. Instead, you can add items you believe will taste good! And if you try them, definitely let me know how they turn out.
White Fish Tacos with Mango Coleslaw and Spicy Mayo
Ingredients For Tacos
White Fish of Your Choice (I used Cod)
1 Bowl of Panko Crumbs
Ingredients For Mango Coleslaw
1/4 cup Mayonaise
2 tbsp. Olive Oil
Half a Lime
4 cups Shredded Cabbage or Coleslaw Mix
1/4 cup Chopped Cilantro
1 Chopped Mango
Ingredients for Spicy Mayo
3 tbsp. Sour Cream
2 tbsp. Mayonaise
Half a Lime
2 tsp. Sriracha
1. Start with the mango coleslaw. First, whisk your mayo, olive oil, and lime together in a large bowl. Add in your shredded cabbage, cilantro, and mango. Toss gently, so that all ingredients are coated and combined. Then, you can put it aside, or refrigerate, until your tacos are ready to serve.
2. Next, move on to the spicy mayonnaise; simply mix all four ingredients together and refrigerate until ready to serve.
3. Finally, start on the white fish tacos. You’ll need to heat up your pan first, to a medium heat. I used a cast iron skillet, but I imagine that any stovetop pan will do. Dip your fish in egg and then cover in panko crumbs. Cook the fish on medium for 3-4 minutes, until brown and cooked thoroughly. This will inevitably depend on the thickness of your fish.
4. To assemble your tacos, layout your tortilla and place your fish in the middle. Top with the mango coleslaw, spicy mayonnaise, fresh cilantro, and a touch of lime juice. From here, feel free to get creative by adding other toppings like avocado, guacamole, or jalapeño peppers.