Masala Fish Tacos



I have said it before and I will say it again, “not much better in life than a good taco.”   A taco is one of the ultimate comfort foods.  If the corn tortilla is fresh and good than wow, you really have something.  I’m sure over the years I will blog about tacos and tortillas in many forms.  There are simple classic tacos that are awesome.  There are also interesting modern takes on tacos that are awesome.  This recipe falls into the modern category because of the most wonderful introduction of the Indian spices.

This recipe also contains one of my favorite simple recipes, cabbage lime slaw.  This slaw is so easy to make and is a versatile kitchen work horse. If you are whipping out a quick fish taco, a burger, a grilled steak wrap, even a simple grilled fish or pork chop this simple slaw is for you!  This slaw is more of a condiment, an ingredient, and  a building block, than something you would eat on its own like a coleslaw.   The trick is to make it a bit early so the salt, jalapeño and lime juice can work their magic.  It needs about an hour to meld together.  The salt draws moisture from the cabbage and it mixes with the lime and jalapeño to create a fresh, spicy, and salty slaw that is positively addictive.   Also, do not forget that in this world there are people who love heat and pain, the chili heads.  It is perfectly acceptable to substitute the jalapeño for habanero which makes this slaw amazingly flavorful but crazy hot!  Depending a bit on the size of your cabbage, this recipe will make about a quart and a half of slaw.  This may be a bit too much for the recipe but it’s great to have around.



Masala Fish Tacos


For the Slaw

3/4th head savoy cabbage, very finely shredded

3 fresh limes

1 medium jalapeño, sliced thin

1 bunch cilantro

1 tablespoon kosher salt


  1.  In a non-reactive bowl combine everything.  Make sure its mixed well then cover and put in the refrigerator for at least an hour.  After an hour you should adjust seasonings if necessary with salt and lime.
  2. This slaw will keep in the fridge for two to three days.

For the Tacos


1 ½ pounds tilapia or other firm flesh white fish

¼ cup garam masala or tandoori masala (available at an Indian market)

15 corn tortillas (flour if you must)

½ cup mayonnaise

1 ½ teaspoons curry powder

Olive oil to sear and cook



To cook and assemble the dish

  1. Combine the mayonnaise and curry powder.
  2. Begin by seasoning the fish lightly with salt and then dusting very well in the masala powder. Sear the fish in a nonstick pan with olive oil on all sides until cooked through.
  3. While you are doing that on a flat top griddle splash a bit of water on your corn tortillas and heat on both sides, hold warm in a bowl covered with plastic wrap.
  4. All that’s left to do now is assemble and enjoy.  Place a tortilla on a work surface spread with a bit of the curry mayonnaise, put a piece of the masala seared fish on.  Top with a bit of the essential cabbage lime slaw. Be sure to stir the slaw before using as the magic tends to drain to the bottom.
  5. This is a great dish to put out on the table unassembled and let your guests build their own.

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