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Lizzy M.'s Fish Tacos with Cabbage Slaw and Spicy Mayo

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Category: Fish

 Ingredients List

  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup Panko bread crumbs
  • 1/2 cup Flour
  • 1 tbsp smoked Paprika
  • Juice of one lime
  • Flour tortillas (Whole wheat or whatever kind of soft tortilla you like is fine.)
  • Cabbage Slaw
  • 3 cups green cabbage, sliced thin
  • Small red onion, sliced thin
  • 1 green onion, sliced thin
  • 1/2 cup cilantro, chopped
  • Zest of lime (Use the zest of this lime and then use the lime juice for the fish.)
  • 1/2 cup rice wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • Spicy Sour Cream Mayo
  • 1/2 cup light sour cream or light plain Greek yogurt
  • 1/4 cup light mayo
  • 1 tsp Chinese chili sauce
  • Splash of Worstershire sauce
  • Splash of rice wine vinegar
  • 1/2 tbsp smoked paprika
  • Sea salt


1. Prepare slaw. Add sliced cabbage, red onion, green onion, cilantro, vinegar, lime zest, salt and pepper. Mix well and cover. Place in the refrigerator for at least an hour. Can also make the slaw the day before.

2. Prepare spicy sour cream mayo. Mix sour cream, mayo, chili sauce, worcestershire sauce, vinegar, smoked paprika and a dash of salt to taste. Mix well. Add more chili sauce and smoked paprika if you like it super spicy. If it is too spicy for you, then add more sour cream to bring down the heat. Store covered in the fridge until you are ready to use it.

3. Prepare the fish immediately before eating. Start by drizzling the fish with extra virgin olive oil and the juice of a lime. Season the fish with sea salt and freshly ground black pepper. Next, mix the flour, panko bread crumbs and smoked paprika on a dish. Dredge the seasoned fish in the breading mixture for a light coating on the fish.

4. In large heated pan, drizzle extra virgin olive oil. Once heated through, add the breaded fish to the pan and cook on each side for about 3 minutes. The cooking time will vary depending upon the thickness and sturdiness of the fish. 3 minutes on each side is more for a thinner cod than a thick halibut. Use your best judgment and don't overcook the fish!

5. Serve by placing a flour tortilla on a plate and spreading the tortilla with the spicy sour cream mayo mixture. Break up the fish into large chunks and place in the tortilla with a pile of cabbage slaw on top. Serve with extra spicy sour cream and enjoy!

I hope you will try this recipe inspired by the former chef from our local Philadelphia spot. To see her in action and more of her Baja cooking style, check out Shiobahn Allgood tomorrow night (Tuesday, June 1st) on the premiere of Hell's Kitchen, Season 7 at 8/7 Central on Fox.

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