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Fish Tacos with Slaw and Remoulade
📖 Recipe
Fish Tacos with Slaw and Remoulade
Tips for success: You can use any white flaky fish or fatty fish you desire, you can use shrimp here too. I would just avoid catfish or swai. You can also use chicken, steak or ground turkey for this recipe too. You can shred your own cabbage but you can get a bag of shredded cabbage for $2. You can pop your tortillas in the microwave covered with a damp paper towel for 30 seconds or you can toast each one in a dry skillet for 30 seconds each side.
Equipment
- Chef knife
- Cutting board
- Dry measuring spoons
- Liquid measuring cup
- Baking sheet
- Small bowl
- Food blender
Ingredients
Fish Tacos:
- 12 oz. fish mahi mahi, salmon, trout etc.
- 1 teaspoon low sodium creole seasoning
- 4 oz. shredded cabbage
- 6 corn tortillas
Remoulade:
- 1 cup olive mayonnaise
- ½ cup creole mustard
- ½ cup chopped green onions
- 2 large stalk celery chopped medium
- 2 garlic cloves chopped medium
- 1 teaspoon Louisiana hot sauce
- 2 teaspoons worcestershire
- 2 teaspoons white distilled vinegar
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon cayenne
Instructions
- Preheat oven, spray a foiled lined baking sheet with cooking spray, for 3 seconds. Add the fish to the baking sheet and season each fish on both sides with ¼ teaspoon of creole seasoning. Pop in the oven for 5-6 minutes.
- Wrap tortillas in foil and place in the oven while fish cooks.
- While fish and tortillas are in the oven, in a food blender add the olive oil mayonnaise, creole mustard, green onions, celery, garlic, hot sauce, worcestershire sauce, vinegar, lemon juice, kosher salt and cayenne and blitz on low for 1 minute. Remoulade should be smooth.
- Serve each taco with 1 tortilla, 2 oz. of fish, ½ oz. of shredded cabbage and 1 oz. of remoulade. You can have 3 tacos per serving.
Notes
Preheat oven to 425 degrees
Nutrition
Calories: 518kcal
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