Fish Taco Trio Recipe
Flour tortillas, hand battered haddock, pickled onions, cabbage slaw, pineapple salsa, & spicy garlic aioli
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Ingredients
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Tortillas
Fish
Pickled Onions
Cabbage Slaw
Pineapple Salsa
Spicy Garlic Aioli
Method
Tortillas
- 1
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. Keep warm in a clean kitchen towel until ready to serve.
Fish
- 2
Prepare the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick.
- 3
Fry the Fish
Heat vegetable oil in a deep skillet over medium-high heat. Dip haddock fillets into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Pickled Onions
- 4
Cabbage Slaw
- 5
Make the Slaw
Shred the green cabbage and carrot. In a bowl, combine the cabbage, carrot, mayonnaise, lime juice, salt, and pepper. Mix well and adjust seasoning as needed. Refrigerate until ready to use.
Pineapple Salsa
- 6
Prepare the Salsa
Chop the fresh pineapple, red bell pepper, and red onion into small pieces. In a bowl, combine the chopped ingredients with cilantro, lime juice, and salt. Mix well and let sit for 15 minutes to allow flavors to meld.
Spicy Garlic Aioli
- 7
Mix the Aioli
In a small bowl, combine mayonnaise, minced garlic, Sriracha sauce, lime juice, and salt. Stir until well mixed and adjust the seasoning to your taste.
