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
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
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