Fish Tacos - | WBTV Charlotte

Fish Tacos

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 tomato
  • 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

Directions:

   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.



 

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