The ultimo summer recipe! 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 cha cha cha spicy & creamy dressing made with Mr. Frank’s Seasoning all folded into a warm tortilla. Yeah baby!
For the Cabbage Slaw ( Make Ahead)
Ingredients
1 large head of Savoy cabbage, shredded
1 red onion, very thinly sliced
1 cup fresh chopped cilantro, roughly chopped
1 cup fresh Italian leaf parsley leaves, rough chopped fine
1/4 cup apple cider vinegar
1 cup plain Greek yogurt
1/2 cup of your fav mayo ( or my recipe)
1/4 cup buttermilk
3 tablespoons local honey or agave
1 teaspoon ground cumin
3 heaping teaspoons Mr. Franks Original Seasoning ( use Spicy Original)
1 teaspoon garlic salt
1/4 cup fresh lime juice
2 teaspoons poppy seeds
For the Spicy Serrano Avocado Sauce ( Make ahead)
You’ll Need
2 cups plain Greek yogurt
Juice from 1 lemon or 1/2 teaspoon citric acid powder
1 Serrano chile seeds removed, chopped fine ( optional)
2 ripe avocados, peeled and pitted
1 large garlic clove, cleaned fine dice
1/2 – 1 teaspoon Mr. Franks Tropical Sriracha seasoning – depending on your desired heat level
Kosher salt to taste
For the Batter
You’ll Need:
1 1/2 cups sifted all-purpose flour, or Gluten free flour sifted
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1-2 cups 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, buttermilk, plain Greek yogurt, honey, garlic salt, cumin, Mr. Franks, lime juice, and poppy seeds. Set the dressing aside.
In a large mixing bowl, add the shredded cabbage and thinly sliced red onion. Toss well to combine. Add the cilantro leaves, parsley, and the dressing. Toss well. Cover airtight and set aside to chill in the refrigerator.
Prepare the Mr. Franks Serrano Avocado sauce by combining the yogurt, lime juice, Serrano chiles, garlic, avocado, and seasoning in a blender or mini food processor and blending until smooth. Taste. Adjust the seasoning by adding salt and Mr. Franks Seasoning. Stir, cover airtight, and set aside in the refrigerator.
Next, prepare the batter for the fish. Mix the flour, salt, pepper, and baking powder in a medium bowl. Gradually add the sparkling cider, whisking until the batter is smooth with no lumps. Set aside.
Add enough oil to a deep skillet over medium heat 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 when the batter sizzles when dipped into it.
Working in batches so as not to crowd the pan, salt and pepper the fish. 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 baking sheet lined with paper towels to drain.
Warm the tortillas individually on both sides in a lightly oiled pan 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 Mr. Franks Avocado Serrano sauce onto the center of each tortilla. Lay one or two pieces of the fried fish on top of the sauce, top with coleslaw, and fold over to make a soft taco.
Serve with lime wedges and squeeze the fresh juice directly on top of the taco filling.
Makes approximately 10- 12 delicious tacos
Chef Gigi Gaggero 
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