We certainly love tacos, and these fish tacos are awesome. The citrus slaw, the smoky mayo and the crunchy tacos are a perfect combination. We used Cod but I'm sure you can use any white fish.
Ingredients:
2 lbs. Fresh Cod, sliced
1 cup All-Purpose Flour
1/2 cup Panko Bread Crumbs
12 oz. Light Beer
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Salt
2 cup Cole Slaw Mix
1/2 cup Cilantro
2 tbsp Lime Juice
2 tbsp Pineapple Juice
1/8 tsp Salt
1/2 cup Mayo
1 tsp. Honey
1 tsp Adobo Sauce
2 cup Canola Oil
1 package White Corn Tortillas
2 Avocados, thinly sliced
Pickled Jalapenos
Hot Sauce
Instructions:
Make the citrus slaw by combining the cole slaw mix, cilantro, lime juice, pineapple juice and salt in a small mixing bowl. Set aside.
Prepare sauce by combining the mayo, honey and adobo sauce in a small mixing bowl. Set aside.
Slice cod into 1x2 inch pieces. Pat dry with a paper towel.
Prepare batter by combining flour, panko bread crumbs, beer, and seasonings in a medium mixing bowl. Mix well.
Pour canola oil into a medium skillet, filling it about 1 inch deep. Heat on medium-high.
Dip fish into batter. Working in small batches, add battered fish to hot oil. Fry for 2 minutes on each side or until golden brown.
Remove fish from oil and place on a wire rack. Continue until all fish is fried.
Heat tortillas and assemble tacos by adding fish, citrus slaw, and sliced avocado to tortillas. Top with sauce, additional cilantro, pickle jalapenos and drizzle with your favorite hot sauce!
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