Cajun Fish Tacos (march Taco Feature) Recipe
Battered pollock, kale slaw, cajun seasoning, pico, avocado, southern comeback sauce, and radish. Available Tuesdays in March from 3pm-close, dine-in only.
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Ingredients
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Fish and Batter
Kale Slaw
Toppings
Method
Preparation
- 1
Prepare the Kale Slaw
In a large bowl, combine chopped kale, shredded carrot, and shredded red cabbage. In a separate small bowl, mix mayonnaise, apple cider vinegar, salt, and pepper. Pour the dressing over the kale mixture and toss until well coated. Set aside.
- 2
Prepare the Batter
In a mixing bowl, combine flour, cornstarch, Cajun seasoning, and baking powder. Gradually whisk in cold water until a smooth batter forms.
Cooking the Fish
- 3
Fry the Pollock
Heat vegetable oil in a deep frying pan over medium-high heat. Dip each pollock fillet into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove from oil and place on paper towels to drain excess oil.
Assembly
- 4
Assemble the Tacos
Warm the corn tortillas on a skillet. On each tortilla, place a piece of fried pollock, top with kale slaw, pico de gallo, sliced avocado, and radishes. Drizzle with southern comeback sauce. Serve immediately.
