FISH TACO
Phyllis Speer
- 2 lbs. firm fish (tilapia, white bass, catfish), cut into small chunks
- 1 cup buttermilk
- 1 Tbsp. pepper sauce
- 1 Tbsp. fresh lime juice
- 1 tsp. salt
- ½ cup flour
- ½ cup cornmeal
- 1 package taco seasoning
- Flour tortillas
- Chipotle Tartar Sauce (See Below)
- Cabbage & Cilantro Slaw (See Below)
Mix buttermilk, pepper sauce, lime juice and salt in zip lock bag. Add fish and marinate 1 to 2 hours. Meanwhile, mix flour, cornmeal and taco seasoning in shallow bowl. Remove fish from buttermilk mixture and coat in flour/cornmeal mixture. Fry in about one-inch oil until golden brown. Drain on paper towel.
Assemble by spreading Chipotle Tartar Sauce on a tortilla. Add a layer of Cabbage & Cilantro Slaw. Place several pieces of fish on tortilla and roll up. Serve with extra Chipotle Tartar Sauce.
Chipotle Tartar Sauce
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- ¼ cup minced red onion
- 1 large chipotle pepper in adobo sauce, minced
- ½ tsp. salt
Mix ingredients in small bowl. Store in air tight container
Cabbage and Cilantro Slaw
- 1 small head white cabbage, finely shredded
- ½ head red cabbage, finely shredded
- 1 small onion, finely chopped
- 1 carrot, grated
- 1/3 cup cilantro, finely chopped
- ¼ cup lime juice
- 1/3 cup vegetable oil
- 2 Tbsp. sugar
- ¼ tsp. dried chipotle pepper
- Salt and pepper to taste
Mix ingredients well. Store in air tight container.
Viewer Comments
I really enjoy your show, and can't wait to try the fish taco recipe.
Comment made by Marvin on 15 Jul 2008
I can't wait to try this recipe and so enjoy watching you.
Comment made by Teresa on 17 Jul 2008
