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Fish Tacos




Source of Recipe


WKRG
Fish Tacos

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Published: Tue, February 22, 2011
Mexican favorite by Chef Jeremy Waltman/The Royal Scam
Fish Tacos with Pickled Cabbage, Fresh Pico De Gallo, and Cilantro-Lime Crème Fraiche
Pickled Cabbage
1 head each of red and green cabbage (shredded)
Enough cider vinegar to cover
1 to 1 ½ red onion (julienne)
1 ½ to 2 cups of sugar
In a pan, bring all ingredients to a boil. Let boil for 3-5 min. Let cool, then strain.

Pico De Gallo
15 Roma tomatoes (diced)
1 red onion (finely diced)
¾ cup deiced jalapeno
Half a bunch of cilantro
2 tsp. granulated garlic
Salt and pepper to taste
¼ cup oil
Mix all ingredients together.

Cilantro-Lime Crème Fraiche
2 cups sour cream
Zest and juice of 1 lime
Half bunch of cilantro
Salt to taste
Mix all ingredients together.

Grill 2 tortillas
Lightly dust fish with blackening seasoning and grill- any flaky fish will work
Place spring mix into tortilla
Place a ¼ piece of fish cut long way
Add cabbage, Pico, and crème fraiche, garnish


We make small batches at the Royal Scam so our product is always fresh. Cut these quantities in half and you can make 12-15 tacos.