Fish Tacos with Mango Slaw

Sue and I made some fish tacos tonight.   

Ingredients:

Sauce:

• ¼ cup mayonnaise
• ½ cup sour cream
• 1 lime
• Kosher salt
• Freshly ground black pepper
• 1tablespoon canned chipotle pepper, finely chopped (optional)

Slaw:

• 8 ounces of red cabbage, sliced into thin strips (or 8 ounce bag coleslaw)
• 1 carrot, grated
• 1 mango, thinly sliced
• 2 tablespoons lime juice
• 1/4 cup mayonnaise
• 1/4 coup sour cream
• 1 tablespoon honey 
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Fish:

• ½ cup flour
• 1½ teaspoons chili powder
• ½ cup milk
• ¼ cup peanut oil, plus a splash more for greasing pan
• 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about ½ inch wide by 3 inches long
• 12 fresh 6" corn tortillas (or flour tortillas)
  

 

Instructions:

1. Make the slaw:
   In a large bowl, combine all slaw ingredients. Toss with tongs or a fork to combine. Refrigerate for 1 hour before serving.
     
2. Make the sauce:
   In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle.
   
   
3. Make the fish:
4. Mix the flour, chili powder and 1½ teaspoons each of kosher salt and black pepper in a medium bowl for dredging the fish. 
5. Pour the milk into another medium bowl, and place the fish into it. (This will help remove some fishy-ness.)
6. Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. 
7. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. 
8. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. 
9. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
10.  Place fish chunks and slaw in warmed tortillas to serve, adding avocado slices.

Carole's Notes:

Sue, Joe, my mom, and I all liked this!

The fish and the sauce recipes are lightly adapted from https://cooking.nytimes.com/recipes/1012445-fish-tacos

Sue made the slaw - she adapted from https://cooking.nytimes.com/recipes/1021305-mango-slaw