Ingredients
- Creamy Garlic-Lime Slaw:
- 1 package 1 package (12 ounces) prepared broccoli slaw or 3 cups shredded cabbage
- 2 Tablespoons 2 Tablespoons fresh cilantro, finely chopped
- 1 1 to 2 Tablespoons chopped jalapeo (seeded), to taste
- 1/2 cup 1/2 cup mayonnaise
- 1 clove 1 clove garlic, minced and mashed
- 1 1 lime
- Salt and pepper, to taste
- 1-1/2 cups 1-1/2 cups flour, divided
- 1 teaspoon 1 teaspoon baking powder
- 3/4 teaspoon 3/4 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon sugar
- 1 1 egg, beaten
- 2/3 cup 2/3 cup water
- 1/3 cup 1/3 cup fresh lemon juice
- 1/3 cup 1/3 cup fresh lime juice
- 2 2 pounds Alaska Pollock or Alaska Cod fillets, cut into bite-size pieces
- Peanut oil for frying
- 12 12 small (4 to 6-inch) corn or flour tortillas
- 3 3 large avocados, sliced
- 1 1 large tomato, diced
- 1 cup 1 cup crumbled Queso Fresco
- Lime wedges
Servings:
Units:
Instructions
- Combine the first 5 ingredients in a large bowl (add only the desired amount of jalapeo). Add the zest and juice of 1 lime; stir to
- combine. Add salt and pepper to taste. Cover and refrigerate to allow flavors to blend.
- In a shallow bowl, combine 1 cup flour, baking powder, salt, and sugar; set aside. Combine the egg, water and lemon juice; stir into dry
- ingredients until smooth. Place lime juice and remaining flour in separate shallow bowls. Dip fish pieces into lime juice, then flour, and
- coat with the batter.
- Heat 1 inch of peanut oil in a large skillet. Fry fish pieces in batches over medium-high heat about 2 to 3 minutes on each side. Cook just
- until fish is opaque throughout. Drain on paper towels.
- To assemble tacos: Divide fish pieces evenly among warmed tortillas. Top with Creamy Garlic-Lime Slaw, avocado slices, tomatoes, and Queso
- Fresco. Serve with lime wedges.
Recipe Notes
Recipe by Carmell Childs, Provo, UT
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