Grab some tortillas and wake up your taste buds with these crispy fish tacos!
Cabbage Slaw:
1/2 head green cabbage, finely shredded
1/2 medium red onion, small diced
2 medium tomatoes, diced
1/4 cup fresh cilantro, chopped
1 Tablespoon Olive Us Jalapeno Fused Olive Oil (or our Chipotle Olive Oil for a tamer version!)
2 Tablespoons lime juice
Salt to taste
Crispy Fish:
1 cup all-purpose flour
1 Tablespoon chili powder
1/2 teaspoon baking powder
1 cup sparkling water or beer
Olive Us Ultra-Premium Extra Virgin Olvie Oil, for frying
1 lb. fresh cod, halibut, or other firm fleshed white fish cut into 1-inch (2-cm) thick strips
Spicy Avocado Crema:
2 medium avocados
1 Tablespoon Olive Us Jalapeno Fused Olive Oil or Chipotle Infused Olive Oil
1 Tablespoon Olive Us Garlic Infused Olive Oil
1 cup sour cream
1/4 cup lime juice
Salt to taste
Directions:
Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño fused olive oil, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, salt, chili powder and baking powder. Add the liquid and whisk until smooth. Let sit for 15 minutes.
Heat the oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, olive oils, and salt to a blender and blend until smooth.
Assemble & Enjoy the tacos, add a bit of cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.