I seriously have had a love affair with fish tacos ever since my first trip to Cabo San Lucas. Whenever we go to Mexico, I make sure to order fish tacos at least once a day. All you need is fresh fish and quality corn tortillas and you are set. Okay, maybe being beach side in Mexico while eating fish tacos doesn’t hurt either but we can’t have that all the time, can we?! What I have learned from all my fish taco eating is that simplicity is always the way to go when it comes to tacos. I wanted to try a different take on the classic fish taco which is typically grilled. I wanted more of a “crunch” but without having the fish feel heavy and deep-fried. I made these tacos for dinner recently and my husband mid-bite goes “these are amazing!” I usually get a typical bland response from him of “pretty good” but I knew I had a winner after his excited outburst. I have to agree these tacos are pretty, dang AMAZING! These tacos will for sure be high up on your IBS Diet Plans!
Cornmeal and seasoning mixture
Cornmeal crusted on paper towel to take out excess oil
Low FODMAP Coleslaw
Cornmeal Crusted Fish Tacos & Coleslaw
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
These crunchy fish tacos you will be making again and again.
Ingredients
Fish Tacos:
- 2 Pounds Cod Fillets, cut into 2 inch pieces
- 1/2 Cup Corn Meal
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Sea Salt
- 4 Tablespoons Avocado Oil for frying
- Corn Tortillas (check out my post for homemade corn tortillas)
Coleslaw:
- 4 Cups Cabbage, thinly sliced
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Apple Cider Vinegar
- 1/2 Teaspoon Maple Syrup
- Sea Salt & Pepper for seasoning
Instructions
For the fish:
- In a medium sized bowl combine the cornmeal, chili powder and sea salt. Set aside.
- Heat large skillet on medium high heat with 2 tablespoons of avocado oil, adding more oil when needed.
- Coat both sides of the fish with the cornmeal mixture.
- Add fish to the pan, making sure not to overcrowd. Cook on each side for about 2-3 minutes.
- Remove fish from the skillet and set on a paper towel lined baking sheet to drain the excess oils.
- This will take a few batches until all the fish is cooked. Repeat process until all the fish is cooked.
For the slaw:
- In a large bowl combine the cabbage, salt, pepper, lime juice, olive oil, apple cider vinegar and maple syrup. Mix well and refrigerate until ready to serve.
Notes
Optional for Garnish: Lime Wedges, Jalapenos, Green Onion, Avocado, Cilantro
Recipe adapted by Brooklyn Supper
Keywords: fish tacos, fodmap safe fish taco recipe, fodmap fish recipe