You guys are definitely in for a treat today! I created this recipe for a very special reason; I am participating in a Black History Month Virtual Potluck with 27 super creative food bloggers. We have come together to provide you guys with a new recipe everyday this month. My contribution comes in the form of fish tacos w/ a collard green slaw! This initiative started February 1st so be sure to go back and check out the other recipes!
Now unless you’ve been living under a rock I’m sure you’ve had a fish tacos lol….I am absolutely obsessed with them and try to eat them whenever I get the chance. I wanted to create a fish taco recipe but also pay homage to southern cuisine while doing it; so I created this collard green slaw that is absolutely out of this world! Well at least in my opinion….and my families opinion….and well you get the gist lol. It pairs very well with the lemon pepper fish. For this recipe I decided to use catfish nuggets; I know I know typically the choice of fish would be a halibut or a cod but I just really wanted to try something a little different plus I think the catfish really fit the theme of what I was trying to create. If you love fish tacos you will love these!
I also made this white taco sauce that really takes this recipe to another level…I’m telling you between the slaw and the sauce with a little bit of hot sauce you’ve got yourself something delicious lol. The best part about this recipe as with all of my recipes is that its super easy and customizable to your taste. I used a food processor for the slaw and the sauce which made things extra easy but if you don’t have one make sure to finely chop everything or use a blender on pulse mode until you get the right consistency.
First things first lets get started on the slaw and sauce so we can pop it in the fridge and get it chilled before we serve our meal. Roughly chop collard greens (I used a bag of pre-washed and shredded collard greens to make life simple 🙂 ) add them to a food processor along with onion, lime juice, and cilantro. Pop on the top and pulse until everything is chopped down to a small size similar to the picture below. Next transfer the mixture to a bowl and add mayo, sour cream, salt, pepper, and sugar. Mix well and taste for additional seasoning. Remove slaw and place in a bowl covered with plastic wrap or foil and place in the fridge.
Next add mayo, sour cream, cumin, chili powder, lime juice, salt, pepper, and cilantro in the food processor and blend until smooth mixture forms. Feel free to add fresh garlic or jalapeños to this mix if you like things spicy! You can place this mixture in a serving bowl and refrigerate until the fish is done.
Now last but certainly not least on to breading our fish! I created a light batter with equal parts flour and cornstarch; I also added garlic powder, onion powder, salt, and pepper. Make sure to mix well and set aside. In a separate bowl I added lemon pepper to my fish….before I added my fish to a bowl I made sure to rinse it and pat dry with a paper towel. Once you add the lemon pepper make sure to mix your fish until each piece is well coated. To bread your fish just add each piece of seasoned fish to the flour and make sure to shake off the access flour before adding it to your hot oil.
I fried my catfish nuggets in a large frying pan with just enough oil to half way cover my fish. I cooked them on each side for about 5 minutes or until golden brown. If you’re not too familiar with frying foods here’s a little tip. I test my oil by adding a pinch of flour to it; if the flour sizzles without immediately burning I know my oil is pretty much ready to go. Once my nuggets were finished cooking I placed them on a paper towel to soak up extra grease.
After that I grabbed the rest of my sides from the fridge and started assembling my tacos. I heated my corn tortillas over an open flame to get some nice char marks on them. You can keep them warm by wrapping the tortillas in a clean kitchen towel. I also added some avocado chunks, a squeeze of lime, and some hot sauce. Honey I’m telling you this was great! My sister and I ate it all lol. It’s super easy to make and easily modified for your specific tastes.
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- Handful of Cilantro
- 1 tsp Lime Juice
- Salt & Pepper to Taste
- 1/4 tsp Cumin Powder
- 1/4 tsp Chilli Powder
- 2 cups Collard Greens (cut/shredded)
- 1/4 cup Red Onion (roughly chopped)
- Handful of Cilantro
- 3 Radishes (Stems removed)
- 2 tbsp Mayo (heaping)
- 1 tsp Sour Cream
- 2 tsp Sugar
- 2 tsp Lime Juice
- Salt & Pepper to Taste
- 1/4 cup Cornstarch
- 1/4 cup Flour
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper
- 1 tbsp Lemon Pepper (Used on fish only)
- 1 lb of Fish (I used catfish nuggets)
- Vegetable oil (for frying)
- In a food processor or blender add mayo, sour cream, cilantro, lime juice, salt, pepper, cumin, and chilli powder.
- Pulse the mixture until smooth; transfer the mixture to a bowl and cover with plastic wrap. Store in the fridge until time to serve.
- In a food processor or blender add collard greens, red onion, cilantro, radishes, mayo, sour cream, sugar, lime juice, salt, and pepper. Pulse the mixture until finely chopped; transfer to a bowl and cover with plastic wrap. Store in the fridge until time to serve.
- Add oil to a frying pan (just enough to halfway cover the fish).
- Add cornstarch, flour, onion powder, garlic powder, salt, and pepper to a bowl and mix until well combined.
- In a separate bowl add lemon pepper to fish and mix until evenly coated.
- Place 1-2 pieces of fish in the flour and coat; shake off excess flour and place in the oil.
What’s your favorite taco recipe? Let me know in the comments below! Also tag me on social media by using #margaritasontherocks if you decide to try this recipe! Make sure to check out the other delicious recipes from my blogger friends below!
BLACK HISTORY MONTH VIRTUAL POTLUCK