Authentic Fish Tacos with Lime Herb Mayo

December 10, 2013

I could eat these everyday…crispy, flaky and tender fish topped with tangy slaw, tomatillo salsa, spicy pico de gallo, cool and creamy herb lime mayo and of course guacamole! I think mexican food is my favorite and this recipe sure helps keep me a fan for life.

For the fish:
8 ounces Flaky fish like tilapia, mahi mahi
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
For the cabbage slaw:
1/4 of a red cabbage, shredded
1 tablespoon apple cider vinegar
1/2 teaspoon salt
For the Herb Lime Mayo:
1/4 cup mayonaise
juice of one lime
1/2 teaspoon oregano
salt and pepper to taste
oil for frying
For Pico de Gallo:
2 vine-ripened tomatoes, seeded and chopped finely
1/4 white onion, chopped finely
1 teaspoon chopped jalapeno
2 tablespoons chopped cilantro
squeeze of fresh lime
salt to taste
For Guacamole:
2 ripe avocados
1 vine-ripened tomato, seeded and diced
1/4 white onion, minced
1 teaspoon finely chopped serrano chile (start by adding 1/2 of this and testing your heat preference)
1 1/2 tablespoons chopped cilantro
2 teaspoons lime juice
salt and pepper to taste
For Tomatillo Salsa:
3 tomatillos
2 cloves roasted garlic
1/4 roasted jalapeño
For assembly and garnish:
6 corn tortillas (store-bought or handmade are easy and delicious!)
2 radishes, thinly sliced
chopped cilantro
6 lime wedges

Prepare the fish and batter. Cut fish into equal pieces and place in refrigerator. Mix all ingredients for the batter and set aside. Heat oil in fryer or medium saucepan to 350 degrees to 375...
See the full directions on my site

Nutritions

Calories
1050

Sodium
2263mg
94% DV

Fat
41g
63% DV

Protein
61g
122% DV

Carbs
129g
44% DV

Fiber
26g
106% DV