Spiced Polish Fish Tacos
A flavorful and spicy take on traditional fish tacos, featuring a Polish twist. Crispy fish, crunchy slaw, and a tangy drizzle come together for a dish that will leave you wanting more.
Ingredients
- ●4 Cod FilletsFresh and sustainable
- ●1 cup Polish Rye FlourFor the crispy fish coating
- ●2 tsp Spicy Polish PaprikaAdds a smoky heat
- ●1 head CabbageShredded for the slaw
- ●1 cup CarrotsShredded for the slaw
- ●1/4 cup CilantroChopped for garnish
- ●2 tbsp Lime JuiceFor the slaw dressing
- ●1 tbsp MayonnaiseFor the slaw dressing
- ●4 TortillasFor the tacos
- ●1 cup Sour CreamFor the slaw dressing
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
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2. In a shallow dish, mix together the Polish rye flour, spicy Polish paprika, and a pinch of salt.
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3. Dip each cod fillet into the flour mixture, coating both sides evenly.
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4. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- 5
5. Add the coated cod fillets to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
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6. Transfer the cooked cod to a baking sheet and bake in the oven for an additional 5-7 minutes, until cooked through.
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7. While the fish is baking, make the slaw by shredding the cabbage and carrots and mixing with chopped cilantro, lime juice, mayonnaise, and a pinch of salt.
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8. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
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9. Assemble the tacos by placing a piece of the cooked cod onto each tortilla, topping with a spoonful of the slaw, and drizzling with a dollop of sour cream.
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10. Serve immediately and enjoy!