Fish Taco's – Good Slaw and Sauce receipe

Going to use up some sunfish and crappies I keep over the weekend. I just recently started to get into eating Fish Taco’s. To me what make a great fish Taco other than a great fish is the Slaw dressing and the Sauce you use on them. Anyone have a slaw or sauce recipe that they like to use with Fish taco’s? I searched for a recipe in the recipe form and could not seem to find one. I thought there was once a post on fish Taco’s but haven’t had any look locating it.

No real recipe from a site/book that I can give but here’s what I do, all measurements are approximate but should get you pretty close. To start, puree a whole can of chipotle, use what you need and save the rest in the fridge – it’s great in chili, on nachos, in meatloaf, whatever.

Sauce:
1/4 cup sour cream
1/2 tsp pureed chipotle
small pinch of kosher salt

Mix together and check for taste, add squirt of lime juice/salt/more chipotle if needed, then cover and chill.

Slaw:
1/4 head red cabbage, shredded
1 small carrot, grated large

Put these in a wire colander/strainer, add a big pinch of kosher salt and mix to combine. Add a weight on top (some heavy can/jar) and set in sink for at least 20 minutes. When ready, rinse well and squeeze out extra moisture.

Dressing:
1 tbsp lime juice
1 tbsp vinegar, rice or white whine
1 small squirt of honey from the bear
2-3 tbsp good oil, I usually have Smude’s sunflower on hand, you can buy it at Cub.

Whisk first three ingredients in a bowl to combine, then drizzle oil while constantly whisking until it’s emulsified, should be about as thick as half and half. Add kosher salt to taste.

Toss the slaw with half the dressing then chill, add more dressing before serving if needed.

Hope this helps, good luck.

Love fish tacos, but recently crappie cakes have takin the lead with me

Marinate fish in lime juice for 20-30 min, then blacken them in butter. I dont like spice but the cajun/blackening adds so much flavor. My favorite coleslaw is jimmys pineapple- 1 jar makes two bags of the dole classic coleslaw. I like to add some guac and another splach of lime. Makes a pretty killer fish taco! My new favorite fish recipe.

Always looking for additional toppings to try , so hopefully people will continue to share. A night of fish tacos inbetween fish frys is a real nice mix up for any and all fishing trips!

Here are the two I use….

Almost like KFC Cole Slaw & Almost like Hot Fish Shop Tartar Sauce

I like to use Kraft Real Mayo instead of the Miracle Whip. To me, Mayo is more tartar sauce flavor and the MW makes it taste more like a vegetable dip, a really good veggie dip. I also double the capers, onion & pickle for the tartar too.

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I also love fish tacos but what ruins them faster then any bad recipe is a bone! Quadruple check

Eel, care to share your crappie cake recipe??

Sure,
I actually use Paula Dean’s crab cake recipe and substitute Crappies.
I cook the crappies on butter,oil s&p with a dash of old bay.

I fish in deep water so the crappies are un releasable, so even the little ones work for this recipe.

Words of advice, follow the recipe to the “T”. It may not look like it will come together but once you fry them you will see what I’m talking about.

One more thing, I use a 1/2 cup measure cup so they are all the same size.

I also make a roumalade sauce.

There so tasty you’ll slap your Mammy!

I’ve been going the direction of using dry rubs on the fish. Used lake trout on the last batch of tacos. Tried a few different ones but a Caribbean/Jamaican rub seemed to be the best one. Never settled on a slaw combination. Standard slaw seems to go better on a fish sandwich. I do like the looks of Zooks’ recipe but I have used a shredded slaw mix with no marinade or maybe just lime juice. Mexican sour cream is worth a look. Feta cheese, salsa, pico de gallo all make good toppings and always corn tortillas.

Here was what I tried.

Deep fried the crappie and sunfish in Zatarain’s fish fry coating with a little Paprika and Garlic pepper added in ( if you have not tried Zatarain’s fish fry – Try it. It is a real light coating that allows the flavor of the fish to be the star )

Made a Veggie slaw with a Mix of red and green cabbage, Red onion, Cilantro, and rice wine vinegar

Also made a Mango Salsa with Mango, Red Onion, and cilantro

For a kind of Sauce make a Avacado Crema with Avacodo, Sour cream, Cilantro, Garlic salt, and lime juice

Spread a little ( or lot ) of the Avocado crema on the flour tortillas – Add the crispy fried fish – Top with either the Veggie Slaw or Mango salsa or both.

I thought they turned out Delicious. It’s nice to take a break from fried fish with French fries once in awhile. This is probably a little more healthy because you don’t end up eating as much fried fish and those fried French fry’s

Here’s going to be an unpopular take… I keep rock bass to make fish tacos with. Lake we fish each summer for about a week on family vacation is full of rock bass in all the perch, sunfish, crappie spots. So I’ve started keeping the nice size fillet ones and use them for “odd” meals like fish tacos and fish pizza throughout the year. Meals that have lots of other flavor added with them. And to be honest, we’ve fried them with other panfish and the average person doesn’t even notice a difference.

I know of more than a few people who keep rock bass to eat. As a kid growing up I caught Far to many of them with strange growths and other issues to get over the though to be able to keep and eat one. Most of the fish I caught with issue’s were from the river during the warm water months.

Eelpoutguy wrote:

I actually use Paula Dean’s crab cake recipe and substitute Crappies

I’ve gone this way also but I use Americas Test Kitchen Best crab cakes recipe. It uses a shrimp mouse and cream for a binder rather than egg and cracker. So light and flaky and you dont even know the shrimp is there.

For fish taco slaw sauce my wife uses a concoction that includes Tiger sauce, mayo and a few other ingredients. She is one of those cooks that can through things together without a recipe and it always turns out great. I think the Tiger sauce is the ingredient that makes the sauce so good.

Buffalo Fishhead