Prep Time: 10 minutes
Cook Time: 20 minutes
1 lb white fish (I like talapia or roughy)
8-10 corn tortillas
3 small avocado (not too soft)
1/2 c fine diced onion
1 roma tomato (fine dice)
1 medium lime
zest from 1 medium lime
1/2 c chopped cilantro
3 garlic cloves (grated to make a paste)
1 can black beans
1 c fresh or frozen corn (thawed if frozen)
2 c shredded cabbage
1/2 c corn starch
salt and pepper
veg oil
shredded cheddar
sour cream
1. Prepare avocado relish:
a. Halve avocados and remove pits. While still in skin and with a sharp knife (be careful), slice the avocado vertically and horizontally (making cubes). Scoop the cubes out with a spoon and place in a large bowl
b. Add onion, tomato, zest, juice from lime, cilantro, corn, black beans, garlic, and salt and pepper. Stir to combine, cover and refrigerate to develop flavors.
2. Fill a deep frying pan slightly less than half way with veg oil. Heat to 350ish degrees.
3. While the oil is heating, cut fish fillets into 2" chunks. Combine corn starch, salt and pepper. Coat the fish with the corn starch mixture.
4. When oil is hot, cook off your corn tortillas (do the tortillas before the fish) just until tender. Fry your fish nuggets off in two batches, stirring frequently so they don't stick together (should take about 3-4 minutes per batch).
5. Serve with 4-5 nuggets in the tortilla, topped with the avocado relish, shredded cabbage, cheese, and sour cream.
ENJOY!!
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Beth, I'm curious about why you fry the tortillas....
ReplyDeleteI just never have, I didn't know if it made them better. Are you frying them to be crunchy, like hard shell tacos?? Just curious :) I love reading what you're making :)
Kristen, I just put the tortillas in the hot oil for 6 seconds per side. It just cooks the the corn and masa for a little but of a nutty taste. It also helps them from breaking when folded (or rolled for enchiladas). I have experimented with steaming them instead of frying, but they get too soggy when I do it that way.
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