Fish tacos with Slaw

Most amazing Fish Tacos with Slaw

I'm always on the search for the best recipe and modifications are usually required. The image above was grabbed off the web (free stock) . . the actual taco looks so much better.

The first part of the recipe for the fish I borrowed from Food and Wine. Omit step number 1.

The crispness of the fish came out perfect. I used halibut for the firmness.

The recipe specifies that the oil should reach 350 degrees fahrenheit. You can test the oil by placing the back of a wooden spoon in the oil. If bubbles form around the wood you're good to go.

For the dressing use this Chipotle dressing recipe (only the dressing part) at Food Network. To save a little time I used fresh store bought Pico de Gallo.

For the slaw I made up my own concoction of:
    - 1/2 a head of organic cabbage, thinly sliced
    - some chopped red onion
    - A generous amount of cilantro
    - one large shredded carrot
    - one jalapeno pepper sliced thin
    - lime juice
    - a bit of olive oil
    - salt & pepper to taste

Warm some flour tortillas and fill!

You'll need:

1 cup all-purpose flour

1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground white pepper
1 pound fish fillets, cut into 4-by-1-inch strips
2-3 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups safflower oil, for frying

1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt

1/2 a head of organic cabbage, thinly sliced
A generous amount of cilantro
one large shredded carrot
one jalapeno pepper sliced thin
lime juice
a bit of olive oil
salt & pepper to taste
some finely chopped red onion

12 corn tortillas, warmed

Enjoy!

BTW - The dressing mixed with the slaw makes a pretty incredible coleslaw if you like a little heat.

(all images were not my actual photos. They were grabbed off the web with non-commercial use rights)