Fish Tacos

Presented by Jamir L. Waters, Johnson and Wales University

Ingredients: (Makes 5-6 tacos)

  • style="background:white;">1 6 oz Mayoniase 
  • style="background:white;">1 tablespoon Fresh Cilantro, 
  • style="background:white;">1 teaspoon Fresh Lime Juice (about ½ a lime)
  • style="background:white;">2-3 Cups  Cole Slaw Mix
  • style="background:white;">1 tomato
  • style="background:white;">1 Red onion
  • style="background:white;">1 Jalapeno pepper
  • style="background:white;">2 cups of flour
  • style="background:white;">2 cups of water
  • style="background:white;">Salt & Pepper to taste
  • style="background:white;">1 lb. Flounder fish fillets
  • style="background:white;"> 6 Flour Tortillas
  • style="background:white;">Fresh Pico De Gallo, for topping (recipe follows)
  • style="background:white;">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.