Fish Tacos
Coleslaw – in large bowl mix 4 cups of finely shredded green
cabbage, ½ cup of thinly sliced onion, 3 tbsp of lime juice,
2 tbsp minced fresh cilantro and ½ tsp dried oregano.
Put in fridge until ready.
Sauce – ½ cup mayo, ½ large avocado, ½ cup fresh cilantro
leaves, 3 tbsp lime juice and 1/8 tsp cayenne pepper.
Blend ingredients in blender or processor and put in fridge
until ready.
Fish – use walleye, perch or any type of white fish.
Cut into strips.
Beer Batter – in large bowl mix ½ cup regular flour and
½ cup rice flour. Pour in not quite one bottle cold beer
(take a drink first). Wisk together.
Coating Fish – mix 2 tbsp regular flour and two tbsp rice flour
into plastic shopping bag with ½ tsp salt. Place some of the
fish in bag, hold top of bag and shake. Keep doing until
all fish is coated w/flour.
Oil/Cooking – use Fry Daddy (frying pan with 1” of oil –
more the better). Heat to 360 degrees. Place coated fillets
into beer batter and cook until golden. Drain.
Tortillas – place a frying pan on low heat a place two tortillas
in at a time and flip until warm.
Serving – place fish into tortillas and top with sauce and coleslaw.