Fish Tacos with Coleslaw

Recipe by Becky Ringsby, Savor Specialty Chef Services 

serves 6-8

Ingredients – Fish:

• 1-1/2 lbs tilapia fillets or other thin white fish
• 1-1/2 tsp paprika (combination of Hungarian & Spanish smoked)
• 1-1/2 tsp brown sugar
• 1 tsp dried Mexican oregano
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp cayenne
• 1/2 c yellow cornmeal
• 8 (6-inch) corn or flour tortillas
• Olive oil spray

Ingredients – Optional Toppings:

Slaw, sauce, salsa, guacamole, queso fresco, cilantro, squeeze of lime, tin foil for serving.


For a wet brine, optional, combine 1 Tbsp salt per 1 cup water, to cover the fish in a shallow dish. Refrigerate fish in brine for 30 minutes. Remove fish, and pat dry.
For a dry brine, optional, cover the fish with a good amount of kosher salt in a shallow dish, and let sit for five minutes. Rinse fish. In same dish (rinsed clean, as well), cover fish with rice vinegar, and let sit for 5 minutes. Rinse fish again, and pat dry.

Preheat oven to 425 degrees. In a large ziploc bag, combine paprika through cayenne. Place fish in bag and gently mix to coat with spice mixture. Let fish “marinate” in the bag in the fridge for at least 15 minutes.
Place cornmeal in another ziploc bag. Transfer seasoned fish one piece at a time to bag with cornmeal and gently shake until coated.

Place a cooling rack on top of a shallow-rimmed baking sheet. Place fish on rack and spray both sides lightly with olive oil. Bake for 12-15 minutes, or until fish just flakes easily with fork. Cut fish into pieces to fit each tortilla.

To Serve:

Warm tortillas as desired (you may toast corn tortillas, if using, under broiler until crisp and serve tostada-style).

Spread toppings like guacamole on tortilla, top with fish, add slaw, yogurt, queso fresco, salsa, cheese, cilantro and a squeeze of lime, if desired. Wrap in foil for mess-free eating.