Go Back
+ servings

Curried Fish Tacos

5 from 7 votes
You could easily double or triple the recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Main
Cuisine: Indian Fusion
Servings: 2 -4
Author: Maggie Zhu

Ingredients

  • 2 pieces 500 grams white fish fillet
  • Salt and pepper
  • 2 tablespoons cornstarch
  • 1 teaspoon mixed curry powder I used Garam Masala and Madras, ratio 1:1
  • 1 small 150 grams carrot, shredded
  • 1/4 small 100 grams cabbage, shredded
  • 1/4 cup chopped cilantro
  • 2 and 1/3 tablespoons olive oil
  • 5 8-inch flour tortillas
  • 5 teaspoons mayonnaise
  • Lime wedges

Instructions

  • Dry fish fillets thoroughly with a paper towel. Grind salt generously onto both sides of it and gently pat by hand. Set aside and let sit for 5 to 10 minutes.
  • Prepare and cut carrot and cabbage. Combine them with cilantro in a large bowl.
  • Sprinkle curry powder evenly on both sides of each fillet. Gently rub by hand to evenly coat the fish.
  • Sprinkle cornstarch on both sides of the fillet and rub by hand, until the fillet is evenly coated. Cut fillet into large pieces.
  • Add 1 tablespoon oil to a nonstick skillet and swirl to spread the oil. Heat over medium high heat until warm. Place fish pieces into skillet without overlapping them (you might need to cook fish in several batches depending on the size of your skillet). Grill and cook without moving for 1 minute. Continue to cook until the bottom turns golden brown, about 2 minutes. Flip to cook the other side until golden brown, about 2 minutes. The cooking time will vary depending on the thickness and type of fish. If the fish is not cooked through yet, turn to medium or medium low heat, cover and cook until fish is cooked through. Cook the rest of the fish in same method. Transfer the cooked fish to a plate to cool off.
  • Heat a clean nonstick skillet over medium heat. Grill tortilla, one side at a time, until both sides are lightly browned. Transfer to a plate.
  • (Option 1) To make cabbage and carrot slaw - Add a pinch of salt and pepper, 1 teaspoon olive oil, and 1 teaspoon of lime juice to the bowl with the cabbage, carrot, and cilantro. Toss to mix well.
  • (Option 2) Use raw cabbage and carrot without making the slaw. (*see footnote)
  • To assemble tacos. Place one or two pieces of fish on a tortilla, top with cabbage carrot slaw (or shredded cabbage and carrot), and add 1 teaspoon mayonnaise.
  • Serve warm.
  • To serve the tacos at a party, prepare the fish and cabbage carrot slaw (or shredded cabbage and carrot) ahead of time and store them in the fridge. Grill the fish and tortillas on the stovetop before assembling.

Notes

This method works even better if you need to prepare the tacos ahead and serve later. The carrot and cabbage won’t lose liquid and make the tacos soggy, and will taste juicy and sweet.