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
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.