One of the bittersweet things that came from the pandemic was more time spent getting creative in the kitchen. Many of our favorite foods that we enjoyed in restaurants were no longer available, so we spent some time trying to figure out how to recreate some of those dishes at home. Up high on the list: fried baja fish tacos with cabbage slaw.
Making restaurant quality Baja fish tacos with cabbage slaw at home
I was lamenting the idea of learning to deep fry fish when my friend Molly shared with me her hot tip on making quick and easy restaurant-style fish tacos at home, without a gallon of oil. Whole Foods has sustainable, already-breaded frozen fish pieces that you pop in the oven right before assembling your tacos. We use the gluten-free battered cod and make everything else from scratch. The results are crispy, not too greasy restaurant-style fish tacos.
This slaw doesn’t have to be used just on baja fish tacos. It’s seriously great on veggie tacos, burritos, taco bowls, you name it. If you’re making this recipe ahead of time, you might consider waiting to salt the slaw until just before serving. It will soften the cabbage (making it much easier to eat) but it will also dehydrate it a bit leaving some liquid in the bottom of the bowl. Give it a quick toss to incorporate and good as new.
Perfect Cabbage Taco Slaw
- 1/4 purple or green cabbage
- 1/2 red onion
- 1 watermelon radish or 3 red radishes
- 1/2 cup vegenaise or mayonnaise
- Juice of 1 lime
- A few sprigs cilantro
- In a large bowl, whisk together vegenaise and lime juice.
- Using a mandolin or your amazing knife skills, thinly slice the cabbage.
- Cut the red onion into quarter moons and the radish into matchsticks. Add all veggies to the bowl with the vegenaise mixture.
- Season the cabbage with salt and toss with chopped cilantro. Serve room temp.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.