Presented by Jamir L. Waters, Johnson and Wales University
Ingredients: (Makes 5-6 tacos)
1 6 oz Mayoniase
1 tablespoon Fresh Cilantro,
1 teaspoon Fresh Lime Juice (about ½ a lime)
2-3 Cups Cole Slaw Mix
1 Red onion
1 Jalapeno pepper
2 cups of flour
2 cups of water
Salt & Pepper to taste
1 lb. Flounder fish fillets
6 Flour Tortillas
Fresh Pico De Gallo, for topping (recipe follows)
Lime Slices and Cilantro for garnish
For slaw, mix mayonnaise, cilantro, lime juice and salt and pepper to taste. Cool in refrigerator.
In a small bowl, mix 2 cups of flour and 2 cups of water or dark beer. Place fish filets in batter and fry for about 4-5 minutes. For pico de gallo, small dice tomatoes, red onion, jalapeños,and cilantro and season to taste.
To plate the tacos, place 2 pieces of fish on a tortilla, place slaw on top and garnish with pico de gallo and cilantro.