Mari's Best Crispy Fish tacos, with avocado, mango, and crunchy slaw
Recipe Mari Loewen
Light, crispy and fresh, these delicious crispy Baja fish tacos are layered with crispy cod, mango, and avocado. Add our tangy slaw, and chipotle, and take it to another level. The trick is cutting the fish into strips, then creating the batter exactly as described.
Ingredients
2 pounds frozen haddock or cod, thawed, cut into strips
Sea salt to season fish
1 cup neutral oil, for frying
Mango and avocado, cubed to garnish
12 soft corn tortillas
Fish batter
1 cup cold sparkling water (or still water is fine too)
1 cup all-purpose flour
1 teaspoon plus pinch baking powder
½ teaspoon sea salt
Coleslaw
2 cups red or green cabbage, thinly sliced
1 large carrot, grated
2 green onions, thinly sliced
Coleslaw Dressing
1⁄2 cup mayonnaise
1 tablespoon sour cream
1 tablespoon honey
Juice of 1⁄2 lime
1⁄2 teaspoon ground cumin
Sea salt and ground pepper, to season
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Preparation
For coleslaw, in large bowl combine all dressing ingredients; whisk to combine. Add coleslaw ingredients and toss. Cover and refrigerate for few hours or overnight before serving.
For fish, ensure fish is completely thawed in fridge overnight. Blot fish with towel to make sure it is dry. In large bowl combine batter ingredients and mix well. Heat oil in heavy-bottomed saucepan until temperature reaches 350°F on deep-fat thermometer. Dip fish into batter and gently drop into oil. Cook 3 to 4 minutes per side or until golden. Remove with slotted spoon and drain on paper towels. Repeat with remaining fish.
To assemble tacos, on each tortilla layer fish, coleslaw, mango and avocado. Serve with a spicy chipotle or your favourite Mexican sauce. Serves 4.
Note: If you prefer not to batter and fry the fish, you can bake the fish strips on parchment-lined baking sheet, at 450°F for about 8-10 minutes.
