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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:

1. Zest and juice the lime (keep separate)
2. Mince the onion, garlic, lime zest and chilli
3. Julienne, grate, shred or slice the Cabbage, coriander and Bell Pepper (Optional) and place in a large bowl
4. Add the minced aromatics, and the rest of the ingredients
5. Mix well
6. 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:

1. Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa.
2. Season with Salt to taste
3. 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:

1. Slice the code fillets to the correct size
2. Place fillets in Tupperware or bag, add marinade ingredients and place in the refrigerator to marinade for at least 30 minutes

Frying Fish

1. In deep saucepan, pre-heat oil to 350 °F (180 °C)
2. For the fish batter: In bowl, combine flour, cornstarch, water and seasoning; keep cold until ready to use.
3. Remove fish from marinade and pat dry with paper towels
4. Once oil has reached the desired temperature
5. 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!

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