Fish n’ Chips is a staple meal here in New England for locals and tourists alike. Fresh, local caught fish fried in a crispy batter, paired with French fries and homemade coleslaw always hits the spot on a warm summer evening. Since we choose to enjoy this decadent meal only on occasion, it’s fun to create a tasty alternative in your own kitchen.
Fish Tacos are a great, healthier option for when you are craving that crisp, lightly fried fish. We like to elevate the flavor by using our new Cilantro Lime Aioli – a perfect recipe for summer. The aioli livens up the flavor with cilantro and juicy lime creating a great unique dish and coleslaw to complement it. The fish is encrusted with crushed tortilla chips and lightly fried until tender and flaky on the inside with a crunchy exterior. The best part is that all the delicious flavors are wrapped up in a soft tortilla to get a perfect bite, every time.
Cilantro Lime Fish Tacos
For the slaw:
- 2 Tablespoons seasoned rice vinegar
- 2 teaspoons Stonewall Kitchen Cilantro Lime Aioli
- 2 Tablespoons olive oil
- 2 cups shredded Napa cabbage
- 1/2 cup carrots, shredded
- 1 Tablespoon scallions, minced
- Salt and pepper
For the fish:
- 1 pound firm fish, such as haddock, cod or mahi mahi
- Stonewall Kitchen Cilantro Lime Aioli
- 6 ounces finely crushed tortilla chips
- Vegetable oil for frying
- 6-8 soft (6-inch) flour tortillas
- Cilantro, chopped
- Sour cream
- Sliced tomatoes
- Preheat oven to 325 degrees F.
- For the slaw, whisk together the vinegar, 2 Tablespoons aioli and olive oil. Assemble and toss all of the slaw ingredients in a medium-size bowl. Season to taste with salt and pepper. Refrigerate until ready to use.
- Pat the fish dry. Cut diagonally into 1-inch wide strips.
- Generously brush the aioli on the fish coating both sies.
- Dredge the fish in crushed tortilla chips, pressing and coating all sides of the fish.
- Allow to rest 15 minutes before frying.
- Heat enough oil to cover the bottom of a heavy skillet, about 1/4-inch deep, over medium to medium-high heat. When oil is hot and begins to shimmer, but not smoke, add the pieces of fish in batches making sure to not over crowd the pan. Cook several minutes until coating is a golden brown on other side. Remove fish and place on layered paper towels to drain.
- While the fish is cooking, wrap tortillas in foil and bake for 10 minutes. Keep warm until ready to serve.
- Divide fish between tortillas. Top with slaw and additional aioli.Serve immediately with garnishes.