- 3 Roma tomatoes
- 1 bunch cilantro, chopped
- 1 medium red onion diced
- 2 medium jalapeno diced (remove seeds and ribs)
- 1/4 tsp cumin
- 4 tablespoons lime juice, divided
- 1/4 tsp ground pepper
- 2 teaspoons rice or cider vinegar
- 1 pound white fish. I used Cod. You can also use tilapia, halibut or mahi mahi
- 1/2 cup all purpose flour
- 3 teaspoons chopped fresh parsley
- 1-1/2 teaspoons lemon pepper seasoning
- 2 teaspoons ground cayenne pepper
- 3/4 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 teaspoon white sugar
- canola or vegetable oil for frying
- 2 lemons or lime
- 2 cups Cole slaw
- 1 cup shredded cheese (I used pre packaged mexican 4 cheese mix) or Queso Fresco
- taco sized corn tortillas or Pita pocket
- 1-2 avocados (optional)
Creamy Fish Taco Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- juice of 1 lime
- 1/4 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
💢Combine all ingredients in bowl, refrigerate.
INSTRUCTIONS:
Pico de Gallo
In a medium bowl, mix together tomatoes, onion, cilantro, jalapeno peppers, garlic salt, and lime juice. Set aside.
TACO SLAW:
(My cheat way)Toss coleslaw mix with ranch dressing in a bowl, set aside.
FISH:
1. Heat oil in a deep-fryer or large skillet to 350 °F.
2. Dredge fish in flour mix.
3. Fry coated cod in batches in the hot oil until cod is cooked through and the coating is brown, 4 to 5 minutes. Do not overcrowd the pan.
4. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
5. To serve, lay tortilla flat on a plate, top with taco slaw, 2-3 pieces of fried fish, a sprinkle of cheese, and fresh salsa.
(Option: Fill Pita Pocket as you would the tortillas)
6. Drizzle with fish taco sauce, chile-garlic sauce, and lime juice if desired.
7. Repeat with tortillas or pita pockets.
8. Serve with Seasoned Fries
Enjoy!!!
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