As a girl who lived in Southern California for eight years, I have had some seriously good fish tacos. Of course, the best fish taco I ever had was in Mexico, and that fateful taco inspired this recipe. You might want to sit down before you try the garlic sauce—it’ll knock your sombrero right off. Don’t be shy with adding the sauce—or even dunking your taco as you go.
1 mango, diced
2 cups shredded cabbage (I use a purple and savoy
3 green onions, thinly sliced 1 tablespoon olive oil
1 tablespoon vegan mayo juice of 2 limes
1 teaspoon sea salt
1 avocado, diced
1 cup all-purpose flour or gluten-free flour
1 tablespoon spicy seasoned salt (I like Vulcan’s
Fire Salt from the Spice House)
3 to 4 (4-ounce) fillets of flounder, tilapia, or
mahimahi (a good flaky, white fish)
2 tablespoons ghee
6 to 8 small gluten-free flour tortillas (I prefer Udi’s
spicy olive oil, such as guajillo oil, for drizzling 6 to 8 lime wedges for garnish
cilantro for garnish
1⁄2 cup soy-free vegan mayo (I like Vegenaise)
1⁄2 cup lactose-free sour cream
3 garlic cloves, minced 5 chives, chopped
3 green onions, green
2 teaspoons sea salt
1 tablespoon spicy olive
oil (such as guajillo oil, see Note)
1To make the garlic sauce, combine all the ingredients in a blender and puree until the sauce is completely smooth. Set it aside.
2To make the slaw, combine the mango, cabbage, and green onions. Combine the olive oil, mayo, lime juice, and salt and drizzle the mixture over the slaw. Mix well and then fold in the
3To make the tacos, mix the flour and spicy salt in a large bowl. Dip the fillets into the powder mixture, one at a time, to coat them evenly. Melt the ghee in a large grill pan over medium-high
heat. Cook the fish for 3 to 4 minutes per side, or until it is just cooked through and flaky.
4Heat the tortillas in a lightly oiled skillet over medium heat, cooking them about 45 seconds on each side, until golden. Transfer the tortillas to plates and layer them with sauce, slaw, fish, a final dollop of sauce, and a drizzle of guajillo oil. Garnish each plate with a lime wedge and a few sprigs of cilantro.
Note: You can find dried guajillo peppers in the Mexican section of your supermarket. Place 2 roughly chopped dried peppers in 2 cups olive oil and heat the mixture over low heat for 20 minutes. Remove the peppers (but keep the seeds) and store in the cabinet.
Recipe taken from Kathryn Budig’s book, Aim True.
photo: Lesley Unruh
styling: Cynthia Groseclose