As you probably already know, Mountain Man and I like to fish. It’s our livelihood and our favorite activity to do together. In the Spring, for a very limited window of time, the state opens up halibut fishing for the sportsmen… and women. Well actually, it’s usually just the Men. Typically halibut are caught offshore and the waters in the Spring are a bit too intense for me and the rest of my girlfriends. So the boys fish and the girls stay indoors drinking beer and playing cards all day. It’s a fantastic trip. When the boys come back, we fight over sharing the binoculars to see what they pull off the boat from the dock. If we’re lucky, we’ll see something like this:
PS. Why don’t boys ever smile when they get their picture taken? Ugh!
But smile or not, it’s fish tacos for dinner! Fried up on the giant camp skillet and served with salsa, sour cream, guacamole, and coleslaw. Fish never tasted so good! The light flavor paired with the crispy Panko crust is to die for. And we don’t stop at halibut, we’ve made tacos with true cod, ling cod, and sea bass as well. Any white fish will work just fine. It’s really easy to make too. I’d go so far as to call it foolproof. Just fry it up for a couple of minutes on each side and watch for the Panko to brown. Easy!
I know I mentioned a lot of sides I like to serve with mine but the most essential, in my opinion, is the coleslaw. Something about the creamy crunch that compliments the crispy fish perfectly. You can’t have one without the other in my opinion. Of course, we have to give it a Mexican flare since these are tacos right? Instead of lemon, I used lime. Then add some cilantro, sour cream, and taco seasoning. It’s so good, I end up eating spoonfuls before it even makes it on a taco.
Even if your not into fishing, you still need to try this craveable recipe. Pick up your favorite white fish from the store and all your favorite Mexican sides for an unforgettable meal!
I’ve also included my guacamole recipe and several salsa recipes that go great with this meal as well! Enjoy!
- 1 cup mayo
- 1 cup sour cream
- 1 tsp sugar
- 1 tbsp lime juice
- 2 tsp taco seasoning or chili powder
- 2 cups shredded cabbage or cole slaw mix
- Combine all ingredients except the cabbage.
- Mix well.
- Add sauce to cabbage.
- ½ lb white fish cut into 1 1/2 inch wide strips
- 1 cup flour
- 2 tbsp garlic powder
- 2 eggs
- 1 cup panko
- 3 tbsp olive oil
- 4 tortillas
- On a medium plate, combine flour and garlic powder.
- In a bowl, beat eggs.
- On another medium plate, pour our the Panko.
- Coat each piece of fish in the flour, then dip in the egg, then coat in Panko.
- Add olive oil to a skillet or pan and heat to medium high.
- Cook each side for 1-2 minutes until the Panko is crispy and brown.
- Serve on tortillas with your favorite sides.