Fish Tacos with Lime Sauce
It is quick and delicious. Ideal for when it gets hot and you would rather sit in the garden than slave over the stove. The recipe can easily be made in to gluten free one.
It is a great dish to serve to a larger crowd and if you have a deep fryer it is a breeze to fix it. All you do is make slaw, sauce and warm up tacos or tortillas. Fish can be served cold or warm. Your guests can assemble their own portions.
1 lb. of fish – I use frozen Haddock or Sole,
½ cup mayonnaise
1/3 tsp. chili powder
1 cup flour or gluten free flour
½ tsp. salt
8 taco shells or small corn tortillas, warmed
1 cup shredded cabbage - I use red
1 medium carrot, shredded
1 fresh chili pepper, thinly sliced – this I often skip
Thaw fish (if frozen). Rinse and dry with paper towels. Cut into 1 inch pieces.
Juice 2 limes into small bowl, add mayonnaise and chili powder. Cut remaining lime into wedges and reserve for serving.
Transfer 1/3 of sauce to a medium bowl. In a shallow dish combine flour and salt. Dip fish in a sauce and transfer to flour mixture. Toss to coat.
Cook fish , about one third at a time, in hot oil for 2-4 minutes until it flakes easily when tested with a fork. Drain on paper towels once fried. I have not tried baking it but if you'd rather avoid frying give it a go.
Fill tacos/tortillas with fish, cabbage, carrot and jalapeno pepper. Serve with the remaining sauce and the reserved lime wedges.
I like to start with sauce and then layer the rest of ingredients, squeezing the lime over fish.
Let me know how you liked it.