Fish tacos just aren’t something we can find in Vermont, so I developed my own take on these. The cooking method is adapted from the Cook’s Illustrated Crunchy Oven-Fried Fish but the spice profile is decidedly more south-western. This is a great dish for two people to make together, one making the vegetables and the other preparing the fish. If cooking alone, make the vegetables and sauce first, then prepare the fish so that it’s not sitting around getting cold and soggy after coming out of the oven.
Yield: Serves 4
For the fish…
2 large fillets firm-fleshed white fish (such as Tilapia, Cod, even Catfish)
3 cups breadcrumbs (home-made from stale bread, or large Panko-style)
1/2 cup + 4 T. all-purpose flour
3 T. mayonnaise
1 small can chilies in adobo (used for both fish and sauce)
1 T. chili powder
2 t. Old Bay seasoning
For the tacos…
1/2 head cabbage
2 bell peppers
For the fish:
Preheat the oven to 350F. Set two wire cooling racks into a baking sheet to create a raised cooking platform for the fish.
Prepare the dipping assembly line before dealing with the fillets. Spread 1/2 cup of the flour in a shallow dish, pie plate, or platter with a lip on it. In a small mixing bowl, whisk together the eggs, mayonnaise, chili powder, Old Bay seasoning, and 2 tablespoons of the adobo sauce from the can (or to taste). When combined, whisk in 4 tablespoons of the flour until smooth, then pour this mixture into a second shallow dish. In a third shallow dish, spread 2 cups of the breadcrumbs.
Next, rinse the fish with cold water and dry thoroughly with paper towels. Cut the fillets into taco-sized pieces about 1 inch by 2 inch rectangles (they won’t actually be rectangles since fish aren’t rectangular!).
Coat each piece of fish as follows: dredge in flour, then tap to shake off excess flour; place into egg/mayo mixture and coat; drop onto breadcrumbs, scoop breadcrumbs over the top and roll to coat, pressing lightly to pack the crumbs all around. Add more breadcrumbs to the dish as needed. (I find it easiest to use one hand for flour/egg steps and second hand for breadcrumb/wire rack steps.) Set each piece on the wire rack cooking platform as you go.
Bake the fish for 14 minutes.
Meanwhile, make the filling:
Core the cabbage and slice it into thin slivers. Similarly, sliver the bell peppers and onions. In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat, and add the onions when the pan is hot. Cook for 2-3 minutes, then add the peppers and cabbage. Sprinkle with salt and cook for a few minutes more, until the cabbage is partially cooked but still a bit crunchy. Remove pan from heat and set aside.
In a small bowl, make the taco sauce by whisking together some sour cream and more of the adobo sauce, to taste (you can even mash or blend these with a little milk if you like it hot!).
Just before the fish is ready, microwave the corn tortillas for 30-45 seconds, and cover with a damp paper towel to keep them warm and flexible.
To serve, place 2-3 pieces of fish in a tortilla, drizzle some of the spicy sour cream, and top with the sautéed veggies.