Fish Tacos Slaw Bon Appetit

Whisk mayonnaise sour cream 3 tablespoons lime juice lime peel chile and garlic in large bowl.

Fish tacos slaw bon appetit. View recipe photo by heidi s bridge. Lime juice in a medium bowl. 2 pounds skinless red snapper or other mild white fish fillets 1 cup all purpose flour 1 cup white rice flour 2 teaspoons kosher salt 2 cups club soda vegetable oil for frying. Grill fish with some marinade.

Head of green cabbage. Add cabbage and green onions. Kosher salt divided plus more. Toss to incorporate evenly.

Cup vegetable oil. The citrus elements cut through the deep fried fish and the. Recipe preparation stir garlic orange juice oregano 1 cup onion cup cilantro cup oil and 3 tbsp. Crispy light as air fried fish balanced by a creamy slaw and fiery cooling and crunchy fixings.

Lime juice in a small bowl. Whisk mayonnaise milk and remaining 2 tbsp. 1 large bunch of cilantro divided. Then i drizzle the fish tacos with a little something creamy to finish them off either my favorite tomatillo ranch or citrus avocado sauce does the job.

This one brings plenty of flavor with fresh lime a tiny bit of honey and cilantro. And last but not least i suggest you make and serve 2 tacos at a time as the toppings carry a significant amount of moisture which will cause the tortilla to break making for a very messy eating experience. The base dressing for the slaw tastes amazing would work well as a dip for veggies. Brush grate with oil.

Served three to a plate alongside a chunky guacamole the tacos balance crunch from the charred tortilla with the smoke tenderized filling yet it remains recognizably a fish taco. 1 pint cherry tomatoes. Prepare a grill for medium high heat. It s a perfect slaw to use with either beef or fish tacos.

Easy to follow recipe including the jicama slaw.