Fish Tacos Recipe
Tempura battered Pollock, sriracha tartar sauce, pineapple slaw, micro cilantro, black beans and rice.
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Ingredients
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Ingredients for Fish Tacos
Method
Directions for Preparing Fish Tacos
- 1
Prepare the Sriracha Tartar Sauce
In a bowl, mix together the mayonnaise, sriracha sauce, and lime juice. Adjust seasoning with salt and pepper to taste. Set aside.
- 2
Make the Pineapple Slaw
In a large bowl, combine the diced pineapple, shredded cabbage, lime juice, and a pinch of salt. Mix well and set aside to marinate.
- 3
Prepare the Tempura Battered Pollock
In a mixing bowl, combine tempura batter mix with cold water to create the batter. Heat vegetable oil in a deep pan over medium-high heat. Dip each Pollock fillet into the batter and fry in the hot oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 5
Assemble the Tacos
On each tortilla, layer the fried Pollock, pineapple slaw, black beans, and a drizzle of the sriracha tartar sauce. Top with micro cilantro.
- 6
Serve
Serve the tacos warm with a side of cooked rice.