Categories: Sandwiches- Burgers- Wraps

Ingredients

• For slaw:
• 1 bunch cilantro, chopped
• 1/4 small head green cabbage very thinly sliced
• 1/4 small head red cabbage, very thinly sliced
• 4 green onions sliced
• 1 tsp. finely grated lime zest
• 3 Tbsp. fresh lime juice
• Salt and ground black pepper, to taste
• For Salsa:
• 2 mangoes, peeled, pitted and diced
• 1/2 small red onion finely diced
• 2 Tbsp. fresh lime juice
• 2 Tbsp. finely chopped cilantro
• For Fish:
• 2 lb. cod or other mild white fish fillets
• 1 up all-purpose flour
• 1 cup white rice flour
• 2 tsp. kosher salt 2 cups club soda
• Vegetable oil for frying
• For tacos:
• 16 to 32 small corn tortillas, warmed (32 if you would like to use 2 per taco)
• Hot sauce, avocado slices, chopped cilantro, sliced jalapeno and lime wedges, for serving

Directions

1. Make the slaw: Separate stems and leaves

2. from cilantro; coarsely chop leaves. In a large bowl, toss cilantro with cabbages, green onion lime zest and lime juice. Season to taste with salt and pepper and set aside.

3. Make the salsa: Combine mango, onion, jalapeno, lime juice and cilantro in a bowl; stir

4. to combine. Taste, adding more salt and lime juice as desired. Set aside.

5. Cut fish filets on the diagonal into 1-inch strips. Whisk all-purpose flour, rice flour and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter- it should be pourable, but thick enough to coat the fish.
6. heat 2 inches oil in a large pan over medium-high heat to 350 degrees. Working in batches, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid) splattering, lower fish into oil pointing away from you). Be careful not to overcrowd the pot or the temperature of the oil will drop, and the fish might stick together. Fry fish, turning occasionally with a slotted spoon, until crust is crispy and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
7. While fish is frying use tongs to heat tortillas one at a time in a hot pan, until slightly charred and puffed in spots about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm or wrap a stack of tortillas in a sheet of foil and keep warm in a 350 degrees oven.
8. Top tortillas with fried fish, slaw and salsa.

9. Serve with hot sauce, avocado slices, chopped cilantro, sliced jalapenos and lime wedges.

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