Ingredients for Fish Tacos
- 1-pound skinless red snapper or mild white fish
- ½ cup AP Gluten Free Flour
- ½ cup white rice flour
- 1 teaspoons kosher salt
- 1-cup club soda
- Vegetable oil
- 8 small corn tortilla
- 2 radishes sliced thin
- 1 lime, cut into quarters
- 1 avocado
Ingredients for Cilantro Lime Slaw
- 4 cups thinly sliced cabbage
- ¼ cup finely chopped cilantro
- 1-teaspoon lime zest
- 1-½ tablespoons lime juice
- ½ cup mayonnaise
- 2 green onions, sliced thin
- Fresh cracked pepper and sprinkle of salt
Ingredients for Chipotle Mayo
- ½ cup mayonnaise
- 1 garlic clove minced
- 1 teaspoon lime juice
- 1 chipotle in adobo, finely minced.
- Pinch of salt and pepper
Preparation for Fish Tacos
1. Heat oil over medium high heat until the temperature reads 350 degrees Farenheit
2. Cut each fillet in half lengthwise, and then cut diagonally into 1” strips
3. Whisk flour, rice flour and salt into a medium bowl
4. Gradually whisk in club soda. The batter should be thick enough to coat the fish.
5. Working in batches fry each piece of battered fish. Be careful not to crowd the pot, otherwise the temperature will drop.
6. Fry the fish for about 5 minutes or until the outside is brown and crispy.
7. Transfer to a wire rack and season with salt.
8. Char tortillas over open flame or warm them in the oven.
9. Add a couple piece of fish to each taco. Top with sauce and slaw and slice of avocado and radish.
10. Squeeze some lime on top and dig in!
Preparation for Cilantro Lime Slaw
Mix all ingredients in a bowl.
Preparation for Chipotle Mayo
Mix all ingredients in a bowl.
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