nd refrigerated).
For the Fish: In a large skillet, over
shallow baking dish, add fish, turning to coat all sides
n large, flat plate. Place fish in cornstarch mixture; turn to
he fish, and begin by preparing the sides for your tacos. Peel
ortillas, add white sauce to fish, a little shredded cabbage and
hallow dish.
Coat marinated fish on both sides with flour
To fry the fish: Fill a large heavy bottomed
To make the fish: Place the fish in a shallow baking dish
nd refrigerate.
Fry the Fish:
Put a rack in
he marinade.
Grill the fish on the first side over
rap and refrigerate while preparing fish.
Toss coleslaw mix with
ill adhere better to the fish).
Whisk flour, cornmeal, seasoned
d refrigerated).
Trim the fish of all blood lines, skin
For the fish: Cut mahi mahi (or fish of your choice) into small
Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.
Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
Top tortillas with coleslaw, fish, cheese and remaining cilantro.
Wash tomatillos under cold running water.
Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many ...
eady to use.
Tacos:
Rinse the fish under cold running
bout 15 minutes.
Sprinkle fish strips with salt and pepper
nced jalapeno pepper. Rinse the fish under cold water, pat dry
For authentic Mexican style tacos, try this.
Instead of