Cinco de Mayo: Fish Tacos Edition

As promised, here are my brother’s delicious recipes from his Cinco de Mayo bash this past weekend. His menu: Fish Tacos with Onion-Pepper Slaw and Mexican Skillet Corn. It was phenomenal. Lucky for you (and me!) he sent me his top-secret recipes! His recipes were made for a large amount of people, so tweak the amounts based on how many people you plan to serve. I may need to have a Mexican fiesta in the near future as an excuse to make this menu again!

Fish Tacos with Onion-Pepper Slaw


  • 1/2 head of red cabbage
  • 1/2 red onion, sliced
  • 2 red bell peppers, sliced
  • 2 cups chopped cilantro
  • 4 roma tomatoes, chopped
  • 2-4 limes
  • Sesame oil
  • Rice wine vinegar
  • Fish fillets (tilapia, bass, bluegill, etc.)
  • 2 cups fine bread crumbs
  • 2 tablespoons cumin
  • 1 cup mayo
  • 1 chipotle chile pepper in adobo sauce, chopped
  • Peanut oil
  • Corn tortillas
Nik Tip: I like to prepare the coleslaw at least a day ahead so the cabbage softens and the flavors come together.
  1.  For coleslaw, mix finely shredded red cabbage, red onion, red bell peppers, 1 cup cilantro, and roma tomatoes. In a separate bowl, whisk together juice of 1 of the limes, 2 tablespoons of sesame oil, 1 tablespoon rice wine vinegar, and salt. Pour over the slaw and adjust seasoning as needed.
  2. Rinse the fish and pat dry. Season fillets with a little salt. In a gallon bag, add bread crumbs and cumin and mix to combine. Add fish in batches tossing to coat. Remove and set on a pan.
  3. Meanwhile whisk together may0, juice of remaining limes, and chipotle pepper and refrigerate until ready to use.
  4. Fry the fish in batches (I like using peanut oil) at 350 degrees F. Once fish is done (3-5 minutes depending on size), fry tortillas, 10 seconds per side.
  5. Put the fish on the taco and add a dollop of spicy mayo, slaw and some fresh cilantro. BOOM!
Mexican Grilled Corn (Elote)
  • 6-8 ears of corn
  • Vegetable oil
  • 2 limes
  • 1 tablespoon each of salt, cumin, chili powder, garlic powder
  • 1 cup mayo
  • 2 cups cojita cheese
  1. Take your ears of corn, brush them with some vegetable oil, and grill them over direct heat until the kernels start to brown. Remove, and take off the cobb. Season with salt, and lime juice.
  2. Whisk together mayo, chili powder, garlic powder, and cumin.
  3. When ready to serve, mix mayo with corn. Top with grated cojita cheese, cilantro and lime juice.

Corn tortillas

The spread!

Fish taco fixins

Chips + salsas + cowboy caviar

The end result

Such a delicious meal!

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