February 1, 2023

Crispy Fish Tacos with Cabbage Slaw & Avocado Crema

Crispy Fish Tacos with Cabbage Slaw & Avocado Crema
Good news! Beginning November 15th, we can buy a 365 fishing license! Starting in 2023, your fishing license will be valid from the day you buy it for 365 days! California finally got something right! Let’s celebrate with tacos!
Crispy Fish Tacos with Cabbage Slaw & Avocado Crema
½ head green cabbage, finely shredded
½ medium red onion, small diced
2 Roma tomatoes, diced
Fresh cilantro, chopped
1 small jalapeño, diced
Fresh juice from two limes
Salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup beer
Vegetable oil, for frying
1 lb. fresh cod, cut into 1-inch-thick strips
Sliced radish, for topping, or whatever you love!
Warmed or charred tortillas
2 medium avocados
1 cup sour cream
¼ cup fresh lime juice (about 4 limes)
Kosher salt, to taste
Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 4-6 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, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

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