Tasty fish tacos are easy to make

This week, we are preparing a very simple yet tasty recipe for fish tacos.

FISH TACOS WITH COLESLAW AND CUMIN CREAM SAUCE

Ingredients

For coleslaw:

4 cups shredded cabbage

Juice of 1 lemon

3 tablespoons olive oil

1 tablespoon chopped cilantro

1⁄2 cup diced tomato

1 cup diced avocado

For cumin cream sauce:

1⁄2 cup sour cream

Juice of 1 lime

1 teaspoon cumin

Salt and pepper, to taste

For fish filets:

1 cup all-purpose flour

1 tablespoon Cajun seasoning

1 to 1-1⁄2 cups sparkling water

6 6-ounce tilapia filets

Oil for frying

12 flour tortillas

Putting it together

In a large, nonreactive bowl, combine the cabbage, lemon juice, olive oil, cilantro, tomato and avocado. Toss to coat and set the mixture in the refrigerator for at least 30 minutes.

To make the cumin cream sauce, combine the sour cream, lime juice, cumin and some salt and pepper; stir until well incorporated and set aside until ready to serve.

To make the batter for the fish filets, add the flour and Cajun seasoning to a bowl. Gradually add the water, stirring after each addition, until the batter has the consistency of runny pancake batter. Set aside.

Heat the oil until it reaches 350 degrees. Cut the fish into halves. Dip piece of fish into the batter and carefully place in the hot oil. Cook until golden colored and crispy; set on a clean towel to drain.

Heat the tortillas and assemble the tacos by adding a fish fillet on each tortilla. Top the fish with some of the coleslaw and a drizzle of the cumin cream sauce and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.