Fish Tacos Slaw Bon Appetit

View recipe photo by heidi s bridge.

Fish tacos slaw bon appetit. Stir garlic orange juice oregano 1 cup onion cup cilantro cup oil and 3 tbsp. Season fish with salt and pepper. To assemble your tacos spoon slaw and fish into corn tortillas. Crispy light as air fried fish balanced by a creamy slaw and fiery cooling and crunchy fixings.

These tacos are made and eaten immediately. Fry fish turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350 until crust is puffed crisp and golden brown about 5 minutes. Drizzle with tomatillo ranch citrus avocado sauce or a dollop of guacamole. Served three to a plate alongside a chunky guacamole the tacos balance crunch from the charred tortilla with the smoke tenderized filling yet it remains recognizably a fish taco.

Spread half of onion mixture over bottom of. Add your favorite extras such as avocado slices additional fresh cilantro etc. Cover remove from heat and let sit 30 minutes to let chiles soften. Serve the fish with the tortillas slaw cilantro avocado lime and salsa on the side letting each diner assemble his or her own tacos.

Whisk mayonnaise sour cream 3 tablespoons lime juice lime peel chile and garlic in large bowl. Transfer to a wire. Piece white fish in a 13x9 baking dish. Flaky fish any white flaky fish will do think black sea bass mahi mahi grouper hake but we love red snapper.

It s classic and sustainable and its firm fillets stand up to the heat. Season all over with 1 tsp. Trim and discard stems of 2 jalapeños cut in half. Place fish in a large bowl or baking dish.

Bring guajillo and morita chiles and 1 cups water to a boil in a medium saucepan.