Tempura Fish Tacos With Serrano-Avocado Sauce & Creamy Coleslaw Is What's For Dinner Tonight by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Seafood Dinner
2 years ago
Tempura Fish Tacos With Serrano-Avocado Sauce & Creamy Coleslaw Is What's For Dinner Tonight

Although most fish taco enthusiasts disagree about what makes the ultimate fish taco, know this: in its purest form, this iconic dish consists of only a few items. Savory pieces of fish, a little dressed cabbage slaw and a creamy, delicious dressing folded into a warm tortilla.

For the batter you'll need:

Here's how to make it:

  1. Combine the flour, salt, pepper and baking powder together in a medium bowl. 
  2. Gradually add the sparkling cider or water, whisking until the batter is smooth with no lumps. Set aside. Makes approximately 2 cups.

For the fish you'll need:

  • 1 pound firm white skinless fish, cut into 1- to 2-inch pieces
  • neutral tasting oil, for deep pan frying
  • salt and white pepper
  • 2 limes, cut into wedges
  • 1 recipe fish batter 

Here's how to make it:

  1. Salt and pepper the fish. Dip the fish strips into the batter and coat on both sides. Let the excess batter drip off.
  2. Fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain. Work in batches so you don't crowd the pan. 

For the tortillas you'll need:

  • flour tortillas or corn tortillas 

Here's how to prepare them:

  1. In a lightly oiled pan, warm the tortillas individually on both sides until the edges are slightly brown. 
  2. Gently wrap in foil and place in a warm 200-degree F degree oven with a small bowl of warm water until the fish is ready. The water will prevent the corn tortillas from becoming too dry. Do not fry the fish and place it in the humid oven or it will become soggy.

For the cole slaw you'll need:

  • 1 small head Savoy cabbage, shredded thin
  • 1/2 red onion, very thinly sliced
  • 1/2 cup fresh chopped cilantro, rough chopped
  • 1/2 cup fresh Italian leaf parsley, rough chopped
  • 3 tablespoons apple cider vinegar
  • 1 cup sour cream or Mexican crema
  • 1 teaspoon honey or agave
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 lime, zested and juiced
  • white pepper, to taste
  • 2 teaspoons poppy seeds (optional)

Here's how to make it:

  1. In a small bowl, whisk together the apple cider vinegar, crema, honey, garlic salt, cumin, white pepper, lime juice and poppy seeds, if using. Set dressing aside.
  2. In a large bowl, toss the dressing over the sliced red onion, shredded cabbage, chopped cilantro and parsley. Cover and set aside to chill. This recipe can be made a day ahead. Makes approximately 10 to 12 servings.

For the spicy Serrano avocado sauce you'll need:

  • 1 cup plain Greek yogurt
  • juice from 1 lime
  • 1 Serrano chile, stem removed (seeds left in for more heat)
  • 2 - 4 ripe avocados, pitted, flesh removed and smashed   
  • 1 - 2 large garlic cloves, chopped 
  • 1/4 teaspoon cayenne pepper
  • dash Worcestershire sauce
  • kosher salt, to taste

Here's how to make it: 

  1. Combine all the ingredients in a food processor or blender. Blend until smooth. 
  2. Taste and adjust seasoning by adding additional cayenne, salt or white pepper. Store in an airtight container. Recipe can be made up to two days in advance. Makes approximately 2 to 3 cups.

Here's how to assemble the tacos:

  1. Spread a tablespoon or more of the avocado sauce onto the center of each tortilla.
  2. Lay one or two pieces of the fried fish on top of the sauce.
  3. Top with coleslaw. Fold over to make a taco. Serve with lime wedges to squeeze directly on the taco filling.

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