YAS! Crunchy Fish Tacos Smothered in Serrano Chili Avo Sauce and Topped with Sweet Tangy Slaw!

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This recipe screams weekend! Although most fish taco enthusiasts always disagree about what makes the ultimate fish taco- know this-  in its simplest form, this iconic dish consists of only a few items! Savory pieces of fish, a little dressed cabbage slaw and a creamy delicious dressing folded into a warm tortilla.



For the Cabbage Slaw ( Make Ahead)
Ingredients:
1 small head of Savoy cabbage, shredded

1/2 red onion, very thinly sliced

1/2 cup fresh chopped cilantro, rough chopped

1/2 cup fresh Italian leaf parsley leaves, rough chopped

3 tablespoons apple cider vinegar

1 cup plain greek yogurt

1 teaspoon honey or agave

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1 lime, juiced

White pepper

2 teaspoons poppy seed ( optional )



For the Spicy Serrano Avocado Sauce ( Make a head) 
Ingredients:
2 cups plain Greek yogurt

Juice from 1 lime

1 Serrano chiles stems removed (seeds left in for more heat)
1 ripe avocado, flesh and pit removed

1 large garlic clove, cleaned

1/4 teaspoon Cayenne pepper
Kosher salt

 


For the Batter 

Ingredients:

1 cup all-purpose flour, or Gluten free flour sifted

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon baking powder

1-2 cup sparkling apple cider or plain bubble water

 


For the Fish and Tortillas
Ingredients:

1 lb. halibut or other firm-fleshed white fish fillet, skin removed cut into 1-2 inch pieces
Coconut oil, for deep pan frying
Salt and white pepper
10- 12 (6-inch) soft corn tortillas,
2 limes cut into wedges



Preparation for the Fish Tacos

Begin by preparing the coleslaw. In a small bowl whisk together the apple cider vinegar, plain greek yogurt, honey, garlic salt, cumin, white pepper, lime juice and the poppy seeds. Set dressing aside.

In large mixing bowl add the shredded cabbage and thinly sliced red onion. Toss well to combine. Add cilantro leaves, parsley and the dressing. Toss well. Cover air tight and set aside to chill in the refrigerator.


Prepare the Serrano chili and avocado sauce by combining the yogurt, lime juice, Serrano chiles with garlic and avocado in a blender or mini food processor and blend until smooth. Taste. Adjust seasoning by adding cayenne, salt and white pepper. Stir, cover air tight and set aside in the refrigerator.

Next, prepare the batter for the fish. Mix the flour, salt, and pepper, baking powder together in a medium bowl. Gradually add the sparkling cider, whisking until the batter is smooth with no lumps. Set aside.

In a deep skillet, over medium heat, add enough oil to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer registers 350’ F, or test with a small drizzle of the batter. The oil is ready with the batter sizzles when dipped into the oil.

Working in batches so as not to crowd the pan, salt and pepper the fish. The dip the fish strips in the 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.

In a lightly oiled pan, warm the tortillas individually on both sides until the edges are slightly brown. Lightly wrap in foil, and place in a warm 200’ F oven with a small bowl of warm water, until the fish is ready. (The water will prevent the corn tortillas from becoming too dry)

To assemble a taco, spread a tablespoon or more of the Serrano chili and avocado sauce onto the center of each tortilla, lay one or two pieces of the fried fish on top of the sauce, top with cold slaw, fold over to make a soft taco.

Serve with lime wedges and squeeze the fresh lime juice directly on top of the taco filling. 
Makes approximately 10- 12 delicious tacos

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