Fish (Shrimp) Tacos

Name one place in Toronto that serves fish tacos like they do in California, and you’ve found yourself a new best friend. Don’t bother pointing me to Burrito Boys, because they make fish burritos, not tacos. And come on, no matter what sort of meat you put into one of those burritos, they all turn out tasting the same.

While I wait for that miracle to happen, I thought I’d give a go at making these lovely fold-over parcels myself. The ingredients are simple, and you can find most of the help you need from your pantry. I love meals like this, because they are fast and very fulfilling.

1. Marinate 1/2 lb of peeled and deveined shrimp (or any firm white fish)  in 1/4 cup of milk, 1 tsp cayenne, 1 tbsp hot sauce, 1 tbsp dijon, 1 tsp salt for 1 hour in the fridge

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2. Julienne 2 cups of green cabbage, 1/2 a large red onion, and 1/8 cup of coriander

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3. Combine 1/4 cup mayonnaise, 1 tbsp lemon juice, 1tbsp dijon mustard, 1tbsp sugar (or honey), 1 tbsp hot sauce (add more if you like it spicy) and 1/4 tsp salt to make dressing

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4.  Dress slaw and allow to sit

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5. Combine 1/4 cup white flour, 1/8 cup cornmeal, 1 tsp thyme, 1 tsp oregano, 1 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper in a large dish

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6. Dredge marinated shrimp in coating

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7. Deep fry for 2 minutes at 350 degrees Celsius allowing shrimp to turn golden. Drain on paper towel.

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8. Heat tortillas in a dry pan until warm and toasted on both sides

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9. Fold tortilla in half and fill with sliced shrimp and slaw. Serve with sour cream and a wedge of lime on the side.

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Enjoy!

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