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Fish Tacos with Slaw and Avocado Recipe | by handsongourmet
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Fish Tacos with Slaw and Avocado Recipe

Fried Fish Tacos with Slaw and Avocado


Serves 8-10 people



For the Slaw

5 cups shredded cabbage

½ cup chopped fresh cilantro

½ cup red onion, julienned

¼ cup diced green onions

1 jalapeno, seeded and chopped fine

½ cup mayo *optional

¼ cup white vinegar

Salt and pepper


For the Tortillas

2 cups masa harina

Pinch of salt

1 cup warm water


For the Fish

1 cup dark beer

1 cup all-purpose flour

½ teaspoon salt

Pinch baking powder

1 ½ pounds white fish fillets

Vegetable oil for frying

Lime wedges






Special Equipment

Tortilla press

Plastic wrap

Ring mold





For the Slaw

In a bowl, combine all the slaw ingredients and mix. Set aside to let flavors develop while you make the tortillas and fry the fish.



For the Tortillas

Combine all the ingredients in a large brown and stir with a wooden spoon until the mixture forms into a ball.

Turn the dough onto a lightly floured surface, such as a cutting board or your counter top. Knead the dough for about 3 to 4 minutes until it becomes smooth and no longer sticky. Cover the bowl with plastic wrap and allow the dough to rest at room temp for about ½ hour.

Divide the tortilla dough into 10 equal size pieces. Keep the dough covered as you work.

Take one piece and roll it between your hands to form a ball.

Open the tortilla press and lay a piece of plastic wrap on the bottom of the press. Sit the ball of dough on the plastic wrap and flatten the dough by pressing down on it with the palm of your hand. Now lay a second piece of plastic wrap on top of the dough.

Close the press and press down firmly a few times until the tortilla is flattened. The tortilla should be thin and round.

Cook the tortillas in a cast iron or non stick skillet.


For the Fish

In s shallow bowl, whisk together beer, flour, salt and baking powder.

Cut fish into 10 equal pieces.

In a large saucepan, heat 1-inch oil over medium-high heat. Coat fish pieces in batter and fry in batches; adjust heat to maintain oil temperature. Fry until golden on each side. Transfer and drain briefly on paper towels; keep warm until all fish is cooked.


To Serve

Top the tortillas with all the fixings and enjoy! Grab an ice cold cerveza too!


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Taken on May 6, 2009