Fish tacos with slaw

Contributed by Preston Maring, MD


Fish tacos with slaw

Fish tacos are an occasional favorite. They are easy and festive to make. This post suggests a few changes to my original post for fish tacos.  

Adding the crushed chilies to the dressing and chipotles in the tartar sauce adds a wonderful melange of heat to the ancho chili flavor.

Ingredients

Healthy tartar sauce:

  • 8 ounces low fat Greek yogurt
  • 1/4 cup sweet pickles chopped or sweet pickle relish
  • 1/4 cup finely diced onion, and 
  • 1/2 chipotle chili in adobo sauce, minced (has anyone ever seen chipotle chilies NOT in adobo sauce?) 

 

Directions

Fish:

  1. Make sure the cast-iron skillet is hot enough so droplets of water evaporate in a second or less
  2. Coat with a little safflower oil
  3. Sprinkle with a little salt, sear on the first side for 4 minutes, the second side for 2 minutes, and whatever remaining time is needed to equal 10 minutes per inch thickness of fish in a 400 degree oven. The outsides are perfectly done and the center is still tender and moist.
  4. When I cook fish all the way through on top of the stove, the outside gets tough before the inside is done.

Coleslaw:

  1. Add a couple of teaspoons of dried oregano to the ancho chili powder. 
  2. Add a 1/4 teaspoon crushed red chilies to the slaw dressing. 
  3. Use 3 tablespoons of lime juice, 2 tablespoons of vegetable oil, and 1/2 teaspoon of kosher salt. 
  4. The original recipe used orange juice which added a little sweetness. Without the orange juice, you may want a few sprinkles of sugar.