Canola oil, for frying
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
4 large Tilapia Fillets
1 Hass avocado
1/4 cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
1 red onion, halved, thinly sliced
3 tablespoons unseasoned rice vinegar
3 tablespoons mirin (sweet Japanese rice wine)
Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill few hours or overnight.
1 cup mayonnaise
4 teaspoons adobo sauce from canned chipotle chiles in adobo
Mix both ingredients in small bowl; season to taste with salt. Cover; chill few hours or overnight.
Heat about 3 inches canola oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, and lime juice in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Season fish with salt and pepper. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Drizzle with Chipotle mayonnaise, serve with lime wedges and Pineapple Salsa.
*There are times I’m really craving for certain food and it just happened to be few days before Cinco de Mayo. Fish tacos….of course with my twist. Just a couple of steps further than a regular Fish tacos but the end product is worth it. Most of it you can do a day before or just the night before. From where I live if you you want a real fish taco you have to make. enJOY!!!