Serves 6 (2 tacos each)
Prep Time 20 minutes
Cook Time 15 minutes
Ingredients

Creamy Garlic-Lime Slaw:
1 package (12 ounces) prepared broccoli slaw or 3 cups shredded cabbage
2 Tablespoons fresh cilantro, finely chopped
1 to 2 Tablespoons chopped jalapeño (seeded), to taste
1/2 cup mayonnaise
1 clove garlic, minced and mashed
1 lime
Salt and pepper, to taste

1-1/2 cups flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 egg, beaten
2/3 cup water
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
2 pounds Alaska Pollock or Alaska Cod fillets, cut into bite-size pieces
Peanut oil for frying
12 small (4 to 6-inch) corn or flour tortillas
3 large avocados, sliced
1 large tomato, diced
1 cup crumbled Queso Fresco
Lime wedges

Directions

Combine the first 5 ingredients in a large bowl (add only the desired amount of jalapeño). 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 by Carmell Childs, Provo, UT