Doc's Tacos Recipe
Three flour tortillas with coleslaw, pico de gallo, and crispy jalapeño rings. Choice of: pulled pork, beef brisket, or fried fish.
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Ingredients
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Taco Base
Coleslaw
Pico de Gallo
Crispy Jalapeño Rings
Main Filling
Method
Prepare the Coleslaw
- 1
Make the Dressing
In a large bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.
- 2
Combine Ingredients
Add shredded green cabbage and grated carrot to the dressing. Toss until the vegetables are well coated. Refrigerate for at least 30 minutes before serving.
Make the Pico de Gallo
- 3
Mix Ingredients
In a medium bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, minced jalapeño, and salt. Stir well and let sit for at least 15 minutes to allow flavors to meld.
Prepare the Crispy Jalapeño Rings
- 4
Make the Batter
In a bowl, mix flour, cornstarch, baking powder, and salt. Gradually whisk in cold water until a smooth batter forms.
- 5
Fry the Jalapeños
Heat oil in a deep frying pan over medium-high heat. Dip jalapeño slices in the batter, then carefully drop them into the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Assemble the Tacos
- 6
Warm the Tortillas
Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 7
Fill the Tacos
On each tortilla, place a portion of your choice of pulled pork, beef brisket, or fried fish. Top with a generous scoop of coleslaw, pico de gallo, and crispy jalapeño rings.
- 8
Serve
Serve the tacos immediately while warm, with extra lime wedges if desired.