Lately I’ve been craving fish tacos — ordering them out whenever I can and making them at home. I love tacos in general, but fish tacos have a special appeal: the crisp, floured coating on the fish, crunchy coleslaw, bright fresh salsa and a creamy spicy drizzle all wrapped in a soft corn tortilla. Every component is tasty alone, but together they’re sublime.

There are many variations of fish tacos, so I’ve settled on a version our family enjoys — a northern Alberta, land-locked take that works well with readily available white fish. Below is a clear, practical recipe you can prepare ahead in parts, then assemble quickly when you’re ready to eat.

Notes: Use any white-fleshed fish such as basa, tilapia, cod or snapper. I often use frozen basa or tilapia because they’re easy to find and hold up well when fried. Red cabbage looks prettier and adds antioxidants, but green cabbage is equally tasty. If you have leftover seasoned breading flour, freeze it for next time and refresh with more flour or combine with other leftovers for a new flavor. Plum or Roma tomatoes are best for salsa because they’re firmer and less watery; if you only have regular tomatoes, drain excess juices after dicing.

Fish Tacos Recipe

Fresh Salsa

3 plum tomatoes (about ¾ pound or 350 g)
½ cup (120 ml) finely diced onion
2 tablespoons (30 ml) freshly squeezed lime juice (about ½ lime)
¼ cup (60 ml) chopped cilantro, packed

Coleslaw

½ pound (250 g) red or green cabbage, finely sliced (about 3 cups loosely packed)
¼ cup (60 ml) mayonnaise
1 tablespoon (15 ml) liquid honey
1 tablespoon (15 ml) vinegar
¼ teaspoon (1.25 ml) salt
¼ teaspoon (1.25 ml) pepper
¼ teaspoon (1.25 ml) paprika

Special Sauce

¼ cup (60 ml) mayonnaise or sour cream
1 teaspoon finely grated lime zest
2 tablespoons (30 ml) freshly squeezed lime juice
¼ teaspoon (1.25 ml) cayenne pepper
½ teaspoon (2.5 ml) ground cumin
1 clove garlic, crushed or finely minced

Fish

1 pound (450 g) white-fleshed fish fillets (basa, tilapia, cod, snapper, etc.)
½ cup (120 ml) flour (quinoa or amaranth flour also work)
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) pepper
½ teaspoon (2.5 ml) cumin
½ teaspoon (2.5 ml) paprika
2–3 tablespoons (30–45 ml) olive oil
10–12 small soft corn or flour tortillas

To prepare the fresh salsa: Finely dice the tomatoes (about 2 cups) and combine them with the diced onion, lime juice and cilantro. Let the mixture sit for at least 30 minutes so the lime juice mellows the onion’s sharpness.

To prepare the coleslaw: Whisk together the mayonnaise, honey, vinegar, salt, pepper and paprika until smooth. Toss the dressing with the finely sliced cabbage and set aside. This can be made several hours ahead so the flavors meld.

To prepare the special sauce: Whisk together the mayonnaise or sour cream, lime zest, lime juice, cayenne, cumin and garlic. Let it sit briefly so the lime juice softens the garlic’s bite.

To prepare the fish and assemble the tacos: Heat 2 tablespoons (30 ml) oil in a heavy skillet over medium heat. In a shallow bowl, combine the flour, salt, pepper, cumin and paprika. Dredge the fish fillets in the seasoned flour, turning to coat all sides. Fry in batches in the hot oil, adding more oil if needed, until golden brown on both sides, about 6–10 minutes total depending on thickness. Transfer to a platter and cut into lengthwise strips.

Warm the tortillas in a hot, dry pan for about 10 seconds per side or briefly microwave them. Assemble each taco by placing a strip of fish on a tortilla, topping with a spoonful of coleslaw, a spoonful of fresh salsa and a drizzle of the special sauce.

Serves 4. Messy, drippy and glorious to eat.

Guten Appetit!

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