If you know me, you know I have a deep, strong, passionate love for fish tacos. So much so that I might go so far as saying it's my all time favorite food.
My parents happen to love fish tacos too, which is why they are such wonderful parents and people. It was only fair that I make them for all of us.
To go with these fine looking tacos of love, I came up with a refreshing light grilled corn salad with avocado, mango, red onion, cilantro and macadamia nuts or as I like to call it:
"corn salad in lingerie"
It is very very sexy corn salad.
Ingredients:
4 ears corn
1 mango
1 avocado
1/4 cup macadamia nuts, toasted
1/2 cup cilantro, roughly chopped,
1/2 red onion, minced
Juice of one lime
1 tsp white wine vinegar
1 tbsp coconut oil (optional)
salt to taste
Directions:
1. On medium heat, grill corn on all sides for about 15 minutes or until tender and slightly black. Allow to cool.
2. Slice kernels off of cob.
3. Combine all ingredients into a large bowl.
4. Serve within 2 hours.
Beer Battered Fish
Ingredients:
- You can use any fish you prefer. I particularly like Mahi-Mahi sliced into long chunks
1.5 cups flour
1/2 tsp baking soda
1 light beer
salt + pepper
Directions:
1. Heat 2 inches of canola oil in a large deep saute pan on medium heat.
2. Whisk beer into flour mixture until smooth and semi-thick.3. Coat fish immediately before cooking.
4. Slowly place coated fish into oil.
5. Flip fish when bottom side is golden.
-approximately 1-2 minutes per side
Napa Cabbage Slaw
Ingredients:
1/2 head of napa cabbage, thinly sliced
2 tbsp light Mayo
2 tbsp sour cream
1 tbsp sugar
1 tsp white wine vinegar
Juice of half a lime
zest of half a lime
Directions:
1. Combine all of the above ingredients.
2. Keep cold until serving on top of tacos
(Sliced radishes make for an extra crunch and a little color)
