Fish Tacos with Papaya Slaw

  4.9 – 10 reviews  • Fruit
I love fish tacos, and they’re a perfect way to add something on the lighter side to your game day menu. This recipe is light and bright, as tacos should be, and the toppings don’t overpower the flavor and texture of the fish. Snapper is a perfect fish for tacos because it’s easy to get and easy to work with. The snapper sears up beautifully in a skillet or griddle. The blend of fresh cabbage, papaya, and daikon radish (a large white radish popular in Asian cuisine) in the slaw delivers so much texture and bright, clean flavor. Top the fish and slaw with some creamy avocado, tangy pickled onions and a spicy crema, and you have yourself the perfect taco!
Level: Intermediate
Total: 10 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings

Ingredients

  1. 1 small slightly underripe papaya
  2. 3 cups shredded green cabbage
  3. 1 cup daikon or white radish matchsticks (see Cook’s Note)
  4. 1 Thai red chile, thinly sliced
  5. 1 clove garlic, grated
  6. 3 tablespoons lime juice plus 1 teaspoon lime zest
  7. 2 tablespoons fish sauce
  8. 1 tablespoon plus 1/2 teaspoon brown sugar
  9. Kosher salt
  10. 1 tablespoon chili powder
  11. 1 1/2 teaspoons kosher salt, plus more as needed
  12. 1 teaspoon ground coriander
  13. 1 teaspoon ground cumin
  14. 1 teaspoon paprika
  15. 1/2 teaspoon garlic powder
  16. 1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets
  17. Oil, for cooking
  18. 1/2 cup crema
  19. 1 tablespoon chopped chipotle and adobo sauce
  20. 1 teaspoon hot sauce
  21. 12 street-taco-size flour tortillas, warmed
  22. 2 avocados, sliced
  23. Pickled Red Onions, recipe follows
  24. 1/3 cup fresh cilantro leaves
  25. Lime wedges
  26. 1 cup red wine vinegar
  27. 1/4 cup sugar
  28. 2 tablespoons kosher salt
  29. 1 tablespoon pickling spice
  30. 1 red onion, thinly sliced into rings

Instructions

  1. For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook’s Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.
  2. For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.
  3. Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.
  4. To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.
  5. Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 1080
Total Fat 46 g
Saturated Fat 9 g
Carbohydrates 120 g
Dietary Fiber 16 g
Sugar 34 g
Protein 52 g
Cholesterol 100 mg
Sodium 2054 mg

Reviews

Kyle Chandler
Where are the other 9 reviews?
Elizabeth Floyd
Geoffrey, you did it again! Love it. Had to use mango instead of papaya but so delicous.

 

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