Fish Fry-Day
Island Fish Tacos
Curtis and I had the privilege to take a cruise with our oldest daughter a few years ago. She was hired by NCL as a performer and we decided to surprise her on one of the trips. I absolutely had to have these tacos every day when Caitlin introduced us to this little hole in the wall grill on the Islands. I've tried to duplicate it the best I could and found this was as close as I could get without robbing the restaurant of their recipe. J/K
Level: Easy
Total: 20 min
Prep: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon lemon pepper
Freshly ground pepper
1 1/4 pounds skinless Grouper, Mahi Mahi, halibut or cod fillet and cut into 2-by-1/2-inch pieces
1 large avocado
1/2 cup fresh salsa
Directions
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, Lemon Pepper, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.