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Fish Taco

Fish Taco

Ingredients:

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

Pickled Onions:
1 red onion, halved, thinly sliced
3 tablespoons unseasoned rice vinegar
3 tablespoons mirin (sweet Japanese rice wine)

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Pickled Onions:
Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill few hours or overnight.

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Chipotle Mayonnaise:
1 cup mayonnaise
4 teaspoons adobo sauce from canned chipotle chiles in adobo

 

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Chipotle Mayonnaise:
Mix both ingredients in small bowl; season to taste with salt. Cover; chill few hours or overnight.

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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.

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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.

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*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!!!

 

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