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Once loved by Lucy* pre-Seaspiracy (Senior Guest Services Agent)
INGREDIENTS
FOR THE CABBAGE SLAW
5 cups (or one 10-ounce bag), shredded red cabbage
3 tablespoons minced red onion
½ cup fresh chopped cilantro
3 tablespoons apple cider vinegar
1 ½ teaspoons vegetable oil
½ teaspoon salt
FOR THE CHIPOTLE SAUCE
¾ cup mayonnaise, best quality such as Hellman's
2 tablepoons lime juice, from one lime
2-3 chipotle chilies in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped
FOR THE BEER BATTER
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer
FOR THE FISH AND TORTILLAS
1 ½ lbs skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil for frying
12 (6-inch) soft tortillas, warmed
Lime wedges, for serving
Time
Time
Total Time: 40 minutes
Serves
Serves
4
Storage
Storage
Best eaten fresh, otherwise store the tortillas and fillings separately in airtight containers in the refrigerator
METHOD
Toss. The cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
Combine. The mayonnaise, lime juice, chipotle chilies with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
Mix. The flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
Heat. In a medium skillet, over medium heat, add enough oil to reach a depth of ½ inch. Heat the oil until a deep-fry thermometer registers 350°F, or when the end of a wooden spoon sizzles when dipped into the oil.
Coat and fry. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
Top. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. lay one piece of fish inside each tortilla and serve with lime wedges.
Notes from Lucy: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can. In Whistler I buy Old El Paso Chopped Green Chilies in a can.
Substitute the cod for Hearts of Palm, Oyster Mushroom, Banana Blossom or a store-bought plant-based fish substitute such as Gardein.
Use a vegan mayonnaise such as Hellman's Vegan Dressing and Sandwich Spread or Follow Your Heart Vegenaise branded as Earth Island Vegenaise here in Canada.
Use a vegan mayonnaise such as Hellman's Vegan Dressing and Sandwich Spread or Follow Your Heart Vegenaise branded as Earth Island Vegenaise here in Canada.
Meatless Monday Campaign - Seafood Alternatives
To make this plastic-free you could make the plant-based version of the fried fish by using oyster mushrooms, canned Hearts of Palm or Banana Blossom. Buy fresh vegetables and herbs whole and unwrapped from markets, CSA programs and even some supermarkets: Fresh Street Market (and many other supermarkets) will halve a cabbage for you upon request and often have halves available on the shelf already, without being wrapped in plastic.
You could also make your own flour or corn tortillas. Click here for our favourite recipes.
You could also make your own flour or corn tortillas. Click here for our favourite recipes.
Bred, a bakery located in Creekside, Whistler, mills flour on their premises. Pre-order and pick up flour in store! Locally milled flour - Bred
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
Look for BC grown produce in supermarkets or support your local Farmers' Market or CSA program. Look for BC Cod with the Oceanwise symbol for more-sustainably fished Cod or get a licence/permit and catch your own fish. Always be responsible and accountable for your fishing line, tackle, hooks etc. Don't litter or contribute to the pollution of our waters.
Buy your beer from a local craft brewery such as Coast Mountain Brewing or Whistler Brewing if you're a Whistler local.
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
Look for BC grown produce in supermarkets or support your local Farmers' Market or CSA program. Look for BC Cod with the Oceanwise symbol for more-sustainably fished Cod or get a licence/permit and catch your own fish. Always be responsible and accountable for your fishing line, tackle, hooks etc. Don't litter or contribute to the pollution of our waters.
Buy your beer from a local craft brewery such as Coast Mountain Brewing or Whistler Brewing if you're a Whistler local.
Red cabbage is typically available fresh in BC September through January, red onions August through March and cilantro February through December.
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!
Check out what foods are in season in BC when HERE.
You can also look at We Heart Local BC for updates each month as to what's in season.
Another great way to ensure you're using seasonal produce is to subscribe to a CSA Box with a local farm and structure your meals around the seasonal produce you've received that week!
*Adapted from Once Upon a Chef - Baja Fish Tacos
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