fish tacos with avocado cream
These are the best fish tacos, hands down.
prep time
15 Min
cook time
25 Min
method
Deep Fry
yield
2 serving(s)
Ingredients
- TACOS
- 6 tortillas, flour or corn
- 8 ounces firm white fish cod, mahi mahi, fresh bass
- 1/2 cup white rice flour, plus more for dusting
- vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup club soda
- 1/2 cup vodka
- SLAW
- 1 cup shredded red or white cabbage
- 1/2 teaspoon salt
- 1 stalk scallion, minced
- 1 small jalapeno, seeded and minced
- 1 tablespoon cilantro, minced
- 1/2 lime, juiced
- AVOCADO CREAM
- 1/2 avocado
- 1/4 cup sour cream
- 1/4 cup cilantro, minced
- 2 tablespoons favorite green salsa
- 1/2 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
How To Make fish tacos with avocado cream
-
Step 1Cut the fish into 3-inch pieces. Season with salt and dust with rice flour.
-
Step 2Mix the rice flour with the all-purpose flour, baking powder, and salt. Add the vodka and club soda to make a medium-thick batter.
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Step 3Heat the oil in a Dutch oven to 375 degrees. Make sure the oil will cover the fish pieces. Deep fry in batches and drain on paper towel-lined paper plates.
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Step 4For the slaw, place the cabbage in a strainer. Season with salt and let sit for 15 minutes. Place the cabbage in a bowl and mix in the remaining ingredients. Set aside.
-
Step 5For the avocado cream, place all the ingredients in a food processor and process until well blended.
-
Step 6Warm the flour tortillas and fill with the fish, slaw and cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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