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CDKitchen

Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: 2-5 hrs

Ingredients:
8 ounces fresh ono or mahimahi fillet
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon chopped cilantro
peanut oil
1/2 cup flour
salt, to taste
freshly ground black pepper, to taste
4 corn tortillas
lime wedges, to garnish
***Thai-style mayonnaise***
1/2 cup mayonnaise
1 tablespoon chili garlic paste
1 tablespoon chopped fresh cilantro
2 kaffir lime leaves, finely minced
***Asian slaw***
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch green onions, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon red pickled ginger
1/2 tomato, diced
***Dressing***
1/2 cup pineapple juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon chopped (peeled) fresh ginger
1 tablespoon sugar
1 teaspoon black sesame seeds

Directions:
Cut fish fillet into four 2-ounce strips. In a shallow dish, combine the lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and let marinade 10-15 minutes in the refrigerator.

Pour enough oil into a medium frying pan to come 1/2-inch up the sides of the pan. Heat to medium-high temperature. Dredge fish in flour and shake excess flour off. Carefully place in hot oil and cook on all sides until golden brown on the outside and opaque inside, about 3-5 minutes. Transfer the fish to a paper towel-lined plate to drain excess oil. Season with salt and pepper to taste.

For mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours before using, so flavors may develop.

For Asian slaw and dressing: In a large bowl, toss together the Asian slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready to use.

To serve: Warm tortillas. Place each fish strip in the middle of a tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.

Recipe Location: https://www.cdkitchen.com/recipes/recs/43/FreshIslandFishTacoswithA68898.shtml
Recipe ID: 39679

Nutrition:
per serving: 682 calories, 53g fat, 43g carbohydrates, 16g protein.

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