Fish Tacos with Pico de Gallo, Cabbage, and Lime Crema | Saveur

Name: Fish Tacos with Pico de Gallo, Cabbage, and Lime Crema | Saveur
Ingredients: 1 ⁄ 2 very small green cabbage, coarsely grated; 1 ⁄ 2 lime, juiced, plus more to taste; 1 pint grape tomatoes, quartered; 1 ⁄ 2 small red onion, peeled and very finely diced; 2 tbsp. finely chopped fresh cilantro; Maldon sea salt; Safflower or peanut oil, for frying; 1 cup unbleached all-purpose flour; 1 cup beer; Coarse salt; 1 ⁄ 4 tsp. freshly ground pepper; 1 1 ⁄ 2 lb. white fish fillets (cod, pollock, and haddock are all good choices—whatever's best that day), cut into finger-sized pieces (about 2" long and 1/2" thick; Corn tortillas

www.saveur.com

This recipe, from Gwyneth Paltrow, for fresh, light fish tacos topped with crunchy cabbage and easy pico de gallo is great for a crowd.

View Original

Share this recipe:

Ingredients

1⁄2 very small green cabbage, coarsely grated
1⁄2 lime, juiced, plus more to taste
1 pint grape tomatoes, quartered
1⁄2 small red onion, peeled and very finely diced
2 tbsp. finely chopped fresh cilantro
Maldon sea salt
Safflower or peanut oil, for frying
1 cup unbleached all-purpose flour
1 cup beer
Coarse salt
1⁄4 tsp. freshly ground pepper
1 1⁄2 lb. white fish fillets (cod, pollock, and haddock are all good choices—whatever's best that day), cut into finger-sized pieces (about 2" long and 1/2" thick
Corn tortillas