Fish Tacos with Spicy Olive and Green Apple Slaw

These California-style tacos are simple, fresh, and loaded with flavor—a little spicy, sweet, and tangy all at once. Although the fish is breaded and fried, the coating is very light, made with a thin layer of cornmeal and panko for a crispy finish. And it’s not deep-fried: one-third cup of peanut oil is all you need.

The biggest flavor—and crunch—comes from the topping. Fresh vegetables and fruit, along with one of the easiest slaw dressings you’ll ever make, turn these tacos into a delicious, nutritious casual dinner.

Makes 8 tacos

Ingredients

For the Slaw

• 2 cups shredded savoy cabbage (or other cabbage)
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 1/2 small Granny Smith apple (or other tart green apple), chopped
• 1/3 cup thinly sliced green and black olives
• 2 scallions, thinly sliced
• 2 tbsp sugar
• 2 tbsp fresh lime juice
• 2 tbsp white balsamic vinegar
• sea salt
• freshly ground black pepper

Slaw Ingredients

For the Tacos

• 1tbsp cornstarch
• 1 large egg
• 1 tbsp milk
• 1/4 cup cornmeal
• 1/4 cup panko (or other fine, dry breadcrumbs)
• 1/2 tsp chile powder
• sea salt
• freshly ground black pepper
• 1 lb skinless cod filet (or other whitefish), cut into 1-inch cubes
• 1/3 cup peanut oil
• 8 6-inch flour tortillas, warmed

Preparation

For the Slaw

1. Combine the first 5 ingredients (through scallions) in a medium bowl.
2. Combine the sugar, lime juice, and vinegar in a small bowl, whisking to dissolve the sugar. Season with salt and pepper.
3. Add the dressing to the cabbage mixture and toss well to combine. Cover and refrigerate 1 hour to allow flavors to combine. Stir again before serving.

Slaw Ready to Dress

Slaw Dressing

Dressed Slaw

For the Tacos

1. Place the cornstarch in a heavy, sealable bag.
2. Whisk the egg and milk in a medium bowl.
3. Place the cornmeal, panko, chile powder, salt, and pepper in another heavy, sealable bag and shake well to combine.
4. Place the fish in the bag with the cornstarch and shake well. Dip each piece in the egg mixture, letting the excess drip off. Place the fish in the bag with the cornmeal mixture and shake well.
5. Using tongs, remove the fish to a plate and refrigerate 20-30 minutes. (Refrigeration helps the coating adhere to the fish.)

Fish Ready to Bread

Breaded Fish

1. Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, add the fish pieces in a single layer.
2. Fry until golden brown on the bottom, 3-4 minutes, depending on the thickness of the fish. Turn the pieces over and fry until the fish is tender on the inside and golden and crispy on the outside, about 3 minutes longer.

Fish Beginning to Fry

Fried Fish

To serve, place the fish in a bowl and serve the warm tortillas and slaw alongside.

Fish Tacos with Spicy Olive and Green Apple Slaw

Fish Tacos with Spicy Olive and Green Apple Slaw

These California-style tacos are simple, fresh, and loaded with flavor—a little spicy, sweet, and tangy all at once. Although the fish is breaded and fried, the coating is very light, made with a thin layer of cornmeal and panko for a crispy finish. And it’s not deep-fried: one-third cup of peanut oil is all you need.

The biggest flavor—and crunch—comes from the topping. Fresh vegetables and fruit, along with one of the easiest slaw dressings you’ll ever make, turn these tacos into a delicious, nutritious casual dinner.

Slaw Ingredients

Makes 8 tacos

Ingredients

For the Slaw

• 2 cups shredded savoy cabbage (or other cabbage)
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 1/2 small Granny Smith apple (or other tart green apple), chopped
• 1/3 cup thinly sliced green and black olives
• 2 scallions, thinly sliced
• 2 tbsp sugar
• 2 tbsp fresh lime juice
• 2 tbsp white balsamic vinegar
• sea salt
• freshly ground black pepper

For the Tacos

• 1tbsp cornstarch
• 1 large egg
• 1 tbsp milk
• 1/4 cup cornmeal
• 1/4 cup panko (or other fine, dry breadcrumbs)
• 1/2 tsp chile powder
• sea salt
• freshly ground black pepper
• 1 lb skinless cod filet (or other whitefish), cut into 1-inch cubes
• 1/3 cup peanut oil
• 8 6-inch flour tortillas, warmed

Preparation

For the Slaw

1. Combine the first 5 ingredients (through scallions) in a medium bowl.
2. Combine the sugar, lime juice, and vinegar in a small bowl, whisking to dissolve the sugar. Season with salt and pepper.
3. Add the dressing to the cabbage mixture and toss well to combine. Cover and refrigerate 1 hour to allow flavors to combine. Stir again before serving.

Slaw Ready to Dress 

Slaw Dressing 

Dressed Slaw

For the Tacos

1. Place the cornstarch in a heavy, sealable bag.
2. Whisk the egg and milk in a medium bowl.
3. Place the cornmeal, panko, chile powder, salt, and pepper in another heavy, sealable bag and shake well to combine.
4. Place the fish in the bag with the cornstarch and shake well. Dip each piece in the egg mixture, letting the excess drip off. Place the fish in the bag with the cornmeal mixture and shake well.
5. Using tongs, remove the fish to a plate and refrigerate 20-30 minutes. (Refrigeration helps the coating adhere to the fish.)

Fish Ready to Bread

Breaded Fish

1. Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, add the fish pieces in a single layer.
2. Fry until golden brown on the bottom, 3-4 minutes, depending on the thickness of the fish. Turn the pieces over and fry until the fish is tender on the inside and golden and crispy on the outside, about 3 minutes longer.

Fish Beginning to Fry 

Fried Fish

To serve, place the fish in a bowl and serve the warm tortillas and slaw alongside.

Tortilla with Fish and Slaw