[bg_collapse view=”button-orange” color=”#4a4949″ expand_text=”Show More” collapse_text=”Show Less” ]
After spending over a year looking for a recipe that brought back memories for me of trips to Mexico from Cali, I gave up and decided to write my own.
Slaw can be prepared a day in advance, mashed avocado, fish and batter are best prepared on the day, if preparing slaw the day before, sprinkle on some additional fresh coriander for looks!
Servings: 4-6
PREP: 45 minutes
Marinade: Under an hour
Cooking Time: Roughly and hour
For Slaw
Ingredients:
- 2 cups Red Cabbage – Shredded
- 2 Tbsp Red Onion – Minced
- 1 Lime – Zested and Juiced
- 1 or 2 Garlic Cloves – Minced
- 1 or so to taste Serrano, Canned chipotle packed in adobo or jalapeño chili – Minced or chopped
- 1/4 Cup Coriander (AKA Cilantro) – Chopped
- 1 Tbsp Honey
- 1/8 Cup Mayonnaise
- 1/4 Cup Sour Cream
- 1 tsp Ground Cumin
- Salt and Pepper (to taste at end)
- Optional: 1 Green Bell Pepper – Julienned
Preparation:
- Zest and juice the lime (keep separate)
- Mince the onion, garlic, lime zest and chilli
- Julienne, grate, shred or slice the Cabbage, coriander and Bell Pepper (Optional) and place in a large bowl
- Add the minced aromatics, and the rest of the ingredients
- Mix well
- Season with S&P to taste
Best if allowed to sit for a few hours for the seasonings to blend
For Mashed Avocado:
Ingredients:
- 2 RIPE Avocados – Halved, Pitted and Peeled
- 1 Lime – Juiced
- 2 Tbsp Coriander (AKA Cilantro) – Chopped
- 1 tsp Salt – To taste
Preparation:
- Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa.
- Season with Salt to taste
- Chill before serving
For Fish
Ingredients:
For Marinade
- 1 or 2 Limes – Juiced (can discard zest and peel
- 2 Tbsp Buttermilk
- 2 Tbsp Buddy Taco Seasoning
- 4 fillets Cod – Sliced into small goujons (think thin chicken nugget)
For Batter
- 1⅔ cups (400 mL) All-purpose flour – Sieved
- 1½ cup (375 mL) Cornstarch – Mixed with flour
- 2 cups (500 mL) Water, sparkling – Added to dry mixture and lightly mixed (slight bumps are ok)
- 2 Tbsp Buddy Taco Seasoning – Mixed with dry goods
- Marinated Cod Goujons
Preparation:
Marinating Fish:
- Slice the code fillets to the correct size
- Place fillets in Tupperware or bag, add marinade ingredients and place in the refrigerator to marinade for at least 30 minutes
Frying Fish
- In deep saucepan, pre-heat oil to 350 °F (180 °C)
- For the fish batter: In bowl, combine flour, cornstarch, water and seasoning; keep cold until ready to use.
- Remove fish from marinade and pat dry with paper towels
- Once oil has reached the desired temperature
- Dip each piece of fish in batter and fry until golden and crispy, about 6 minutes.
Don’t overfill the frying pan and check it between each batch to ensure the correct temperature
For Tacos
Serve Fish, Mashed Avocado and slaw with warm corn tortillas – Goes great with 1T, 2G & 3R Margaritas!
[/bg_collapse]