Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1-1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
1/2 cup mayonnaise
Kosher salt
12 corn tortillas (whole wheat wraps)
3/4 cup flour
1/2 teaspoon chili powder
Freshly ground pepper
1-1/4 pounds halibut fillet or talapia, cut into small pieces
1 avocado
1/2 cup fresh salsa
Toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. (also works with about an inch of oil)
Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
Per serving: Calories 777; Fat 45 g (Saturated 7 g); Cholesterol 103 mg; Sodium 529 mg; Carbohydrate 66 g; Fiber 9g; Protein 31 g
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