When you’re craving the flavors and textures of a
fish taco, but need some vegetables in your life, this salad is perfect for you. Crispy fish and a creamy, spicy slaw are the base of these veggie-packed takes on everyone’s favorite taco. There sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer salad an instant staple.
The fish in this recipe is pan-fried, which is a lot easier to do at home and keeps it on the lighter side. It gets a quick soak in milk, then a toss in some seasoned flour and into a hot pan. White fish tends to be very delicate, so just be gentle when flipping each piece of fish. Cod is a great choice for these but any firm white fish will work.
This slaw alone is a great recipe to have in your back pocket. The dressing is creamy and gets a big punch from lime juice, lime zest, and jalapeño. If you like things spicy, you can finely chop up the whole jalapeño. But if heat isn’t your thing, simply remove the seeds and ribs before chopping to cut down the burn.
The toppings are merely suggestions. Avocado and mango are classic warm weather flavors that go great with fish tacos. But if you’ve got a different favorite garnish, go for it. Some crushed tortilla chips, or better yet, freshly fried tortilla strips would take this salad to a whole other level of deliciousness.
Ingredients
Spicy Slaw
- 1jalapeño, seeds removed, finely chopped
- 1small clove garlic, grated
- 2 tbsp.mayonnaise
- 2 tbsp.sour cream
- Zest and juice of 1 lime
- 1 tsp.kosher salt
- 1/4 tsp.granulated sugar
- 6 c.shredded green and/or red cabbage
- 1/4 c.chopped fresh cilantro
Spicy Crema
- 1/4 c.mayonnaise
- 1/4 c.sour cream
- 2 tbsp.sriracha
- Juice of 1/2 lime
Fish & Assembly
- 3/4 c.all-purpose flour
- 2 tsp.chili powder
- 2 tsp.kosher salt
- 1/2 tsp.freshly ground black pepper
- 1/2 tsp.garlic powder
- 1 c.whole milk
- 1 1/2 lb.cod or any firm white fish, cut into strips about 3″-by-1 1/2″
- 1/2 c.neutral oil
- 1head romaine, chopped
- 2avocados, finely chopped
- 1large mango, sliced
- Fresh cilantro leaves and lime wedges, for serving
Directions
-
Spicy Slaw
In a large bowl, whisk jalapeño, garlic, mayonnaise, sour cream, lime zest, lime juice, salt, and granulated sugar. Add cabbage and cilantro and mix well to combine. Refrigerate until ready to use.
-
Spicy Crema
In a small bowl, whisk mayonnaise, sour cream, sriracha, and lime juice. Refrigerate until ready to use.
-
Fish & Assembly
- Step 1
In a medium bowl, mix flour, chili powder, salt, pepper, and garlic powder. Pour milk into another medium bowl. Place fish in milk.
- Step 2In a large skillet over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Working in batches if needed, gently lay fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack set in a baking sheet.
- Step 3Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges alongside.
- Step 1
