Thursday, June 7, 2012

Connor's Favorite Fish Tacos

Fish tacos with Saffron-Ancho-Lime Dressing

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 cup light mayonnaise
  • 3 garlic cloves, grind into paste
  • a pinch of saffron, crushed and soaked in 1 tablespoon warm water for 5 minutes
  • 1/2 teaspoon ancho chili powder
  • 2 tablespoons freshly squeezed lime juice
  • 1 pound cod filets, cut into thin strips
  • 2 medium ripe avocados, peeled, pitted and cut lengthwise
  • 1/2 cup fresh cilantro
  • 1/2 small head cabbage, finely shredded 
  • 1 quart oil, for frying
  • 1 package corn tortillas (about 8)
  • In a large bowl, combine flour, cornstarch, cumin, oregano, garlic powder, salt and pepper until well mixed. Add fish strips into the flour mixture and toss until well coated in flour. 
  • In a medium bowl, combine mayonnaise, garlic paste, saffron (with water), ancho chili powder and lime juice. Mix until well blended.
  • Heat oil in a fryer to 375 degrees F. Fry the fish until they turn crisp and golden brown. 
  • To serve: Place the shredded cabbage, avocado strips, fried fish, cilantro and the dressing on a corn tortilla.


  1. So what's the story behind the dish?

    1. No story. This just happened to be my younger son's fave fish taco. I tried many recipes before, but this is what he likes the best.

  2. very tasty looking. love your photo set up.

  3. Yum, I love fish tacos - definitely one of my favorites! Love the avocado here - pairs perfectly.