You guys. Ben and I have been eating these Spicy Fish Tacos with Broccoli Slaw for a few months now and it’s truly heart eye worthy. Buttery, spicy fish, tangy, citrus-y broccoli slaw all wrapped up in a warm charred corn tortilla. Put me down for 5, please.
I feel like it may something about who I truly am as a person about the fact that only 6 posts ago, I posted another taco recipe. #tacos4life
Also, I think I start out every single food post like this BUT…I didn’t always like fish. Until I met Ben. Let’s just say in pre-school, I had a few scarring experiences with frozen fish sticks.
Thankfully, a couple of years ago, Ben introduced me to this delicious wild caught salmon that he baked in the oven with butter, herbs and of course fresh lemon. It was melt in your mouth delicious and my world was forever changed.
Since then, we eat salmon on a regular basis. Recently, we have began to incorporate white fish into our diet like Swai, Tilapia and Pollock! For this particular recipe, I have tested the three fish listed above and they’re all WONDERFUL. However, the photographs you see today, I used Pollock. I had no clue what Pollock fish even was before I googled it at the grocery store. Apparently, they’re extremely high in omega-3 fatty acids (good for your heart!) and you get more than 100 percent of your vitamin B-12 in one serving! Oh, and it’s a super high protein fish. Score!
The pollock works really well because it doesn’t have a super “fishy” flavor. With the spices added, it is buttery, melt in your mouth and spicy!
The real star of the show here is the broccoli slaw. This is how it was invented. Ben and I were making fish tacos one night. We needed a crunchy slaw element but had no cabbage! We had an insane amount of broccoli, though. So I thought…hmm. Maybe this could work. So, I cut the stems off of the broccoli, threw the heads into the food processor with some spices and mayo to bind it all together and WOW. We were blown away. It’s so tangy, crunchy, light and flavorful. It’s the perfect texture to add to these tacos. Not to mention broccoli is a nutritional powerhouse compared to cabbage. I’m not sure if i’ll ever go back to normal slaw again!
So, the overall conclusion of these Spicy Fish Tacos with Broccoli Slaw is:
- spicy fish full of protein and omega-3’s
- tangy crunchy broccoli slaw
- all on a warm corn tortilla
- topped with more cayenne and lime
Yeah….you’re gonna want to put this on your weekly menu.
Spicy Fish Tacos with Broccoli Slaw
- 4 corn tortillas
- 1 pollock filet
- 1 tbsp salted butter
- 1/2 tsp cayenne pepper
- 1/2 tbsp chili lime seasoning
- salt and pepper to taste
- 1 bunch broccoli
- 1/3 cup chopped onion
- 2 tbsp mayo
- 1/2 tsp salt
- 1/4 tsp garlic powder
- juice of half a lime
- romaine lettuce (optional)
Chop almost the entire stem off of the broccoli, leaving just a tiny bit of it. Break them into small florets. Place in food processor. Add in chopped onion, mayonnaise, spices and lime. Pulse 3-4 times until it reaches riced broccoli consistency. You want it to retain a good crunch! Set aside.
Season the pollock filet with salt and pepper to taste, along with cayenne and chili lime seasoning. Add butter to a skillet and add the fish when it melts and the skillet is hot. Cook on each side for 2-3 minutes until done. It doesn't take long!
Once your fish it done, char your corn tortillas. I usually just place them on a bare stove eye when it's hot. It warms them up and gives them a nice charred flavor!
Assemble your tacos! I put romaine lettuce on the bottom, fish next and topped with some broccoli slaw. Garnish with extra cayenne and a squeeze of lime for a spicier kick!