ingredients.

  • (24) corn tortillas, 6″ or 8″ 
  • (1¼) lb mild, white fish (e.g. haddock or cod)
  • (1) cup all purpose flour
  • (2) tbsp chili powder
  • (2) tbsp cold water
  • (2) cups canola oil
  • (½) head of cabbage, shredded
  • (1) avocado, sliced
  • (8) oz sour cream
  • (2) chipotle peppers in adobo, seeded and diced
  • (2) tsp adobo sauce from can where you got peppers
  • fresh cilantro, chopped
  • (2) limes
  • s&p

directions.

  1. Combine sour cream, chipotle peppers, adobo sauce and the juice from half a lime into a bowl, refrigerate until ready to build the tacos
  2. Cut the fish into bite-size pieces and set aside
  3. Pour canola oil in a medium-sized pan and put over medium-high heat
  4. Combine flour, chili powder, salt, pepper and water in a bowl and stir
  5. Add fish pieces into flour mixture and coat evenly
  6. When oil is hot, shallow fry the fish in several batches, for about 4-5 minutes per batch –> Don’t overcrowd the pan with the fish or it will not become crispy
  7. Place fried fish on a plate covered with paper towel to allow the oil to drain off, sprinkle with salt
  8. Heat tortillas in the microwave: place tortillas between damp paper towels and heat for about 30 seconds
  9. Assemble tortillas –> Take two tortillas and lay a bed of shredded cabbage, place a few pieces of fish over the cabbage, nestle a piece of sliced avocado and top it all with some of the chipotle cream, fresh cilantro and a squeeze of fresh lime juice.
  10. Eat one taco, repeat