1.5 lbs. fresh fish (tiliapia is a good choice) cut into 2 - 3 inch strips
Red Cabbage - Thinly sliced
2 Avocadoes - Thinly sliced
1 cup All Purpose Flour
1 tbs. Baking Powder
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Paprika
1/3 cup Sour Cream
3 tbs. Mayonnaise
1 tbs. fresh lime juice
1 Chipotle Pepper (can be bought in a can)
1/2 tsp. Chili Powder
Instructions
Mix the sour cream, mayonnaise, lime juice, chipotle pepper, and chili powder in a food processor or blender. Mix well for about 30 seconds.
Mix the flour, baking powder, salt, pepper, and paprika in a medium sized bowl. Next, add water, stirring continuously. Add enough water until the mixture is the same consistency as pancake batter.
Salt and pepper both sides of the fish. Dip fish into the bowl with the flour mixture. Quickly transport to a deep fryer set to 350 degrees. Since the batter is liquidy, it may become a little messy when putting the fish in the deep fryer. (If you have a deep fryer with a basket in it, make sure to take the basket out. If you don't, the fish will stick to it and it becomes a huge mess).
Let the fish fry for about 5 - 8 minutes until golden brown. Remove from deep fryer.
If you would like, you can warm each tortilla by placing it in a warm pan on the stove for about 1 minute on each side.
Assemble the tacos by putting some fish, cabbage, and avocadoes on the tortilla. Spread the chipotle cream sauce on top. Ready to serve!
Originally Submitted
8/11/2010
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