Fish Tacos (made with Redfish or your white fish of choice)

(courtesy of UNH Cooperative Extension Sustainable Seafood Program)

You don’t have to deep fry the fish.  Instead you can season the redfish with salt and pepper and bake it for ~8-10 minutes at 425 degrees, then squeeze on some lime or lemon juice before adding to tacos.  I think I’d prefer it that way (gluten-free & not deep fried, that is).

Ingredients for the fish:

• 8 oz redfish
• 8 oz buttermilk, divided
• 1 egg, beaten
• 4 oz milk
• 2 cups flour, seasoned with salt, pepper, cumin, & chili powder
• canola oil, as needed (I’d use olive oil instead)

Ingredients for the Cabbage Slaw:

• 2 oz red cabbage, shredded
• 2 oz green cabbage, shredded
• 1/4 cup fresh chopped cilantro
• 2 scallions, chopped
• 1 plum tomato, seeded & chopped
• 1 oz red onion, chopped
• 1 jalapeno pepper, seeded & chopped
• salt, pepper, & lime juice, to taste

Other Ingredients:

• 8 taco shells, warmed
• 1 cup mayonnaise (for the chili-lime aioli)
• 1 TBSP chili powder (for the chili-lime aioli)
• salt, pepper, & lime juice to taste (for the chili-lime aioli)

Making your fish tacos:

1. Prepare the cabbage slaw by mixing together all the cabbage-slaw ingredients, seasoning with salt, pepper, and lime juice.  set aside.
2. Prepare the chili-lime aioli by combining the 3 aioli ingredients.  refrigerate.  You can make the aioli up to 2 days in advance.
3. If you’re going to deep fry the fish, then prepare a breading station of: (a) 4 oz buttermilk; (b) seasoned flour; (c) 4 oz buttermilk combined with egg and milk.
4. Soak diced fish into buttermilk briefly; strain and bread fish in seasoned flour; and shake off excess.
5. Dip fish into milk and egg mixture; roll in seasoned flour mixture and deep fry fish in oil until done.
6. Place diced fish into warmed taco shells; top with aioli and cabbage slaw to serve.