Z Tejas Fish Tacos - cooking recipe

Ingredients

1 (7 ounce) catfish fillets, blackened
2 7-inch flour tortillas
1 tablespoon shredded carrot
1 tablespoon shredded cucumber
1 tablespoon shredded cabbage
1 fresh lime, juice of (for juice to squeeze over the vegetables)
4 slices avocados, 1/8 inch thick
1/4 cup fried corn tortilla strips
Shallot Ginger Dipping Sauce
1/2 cup shallot, minced
1/2 cup garlic, minced
3/4 cup ginger, minced
1/2 cup honey
3/4 cup Dijon mustard
1/2 cup soy sauce
1 tablespoon ground black pepper
2 cups vegetable oil
3 tablespoons sesame oil
3 tablespoons Worcestershire sauce
1/2 cup sambol chili paste
Jalapeno Mayonnaise use 1 tablespoon
1 large jalapeno, diced
1/4 cup cilantro
1 tablespoon Tabasco sauce (or similar red pepper sauce of your choice)
1 tablespoon cajun seasoning
1 tablespoon garlic, chopped
1/4 cup herdez chipotle pepper
1/4 cup red wine vinegar
1 quart mayonnaise

Preparation

Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
Instructions for the fish:
Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
Heat flour tortilla in dry skillet.
On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
Top with heated strips of blackened catfish.
Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.