"Fish tacos offer new twist, maybe for Lenten Fridays or just about anytime. Adapted from Free Press. Note: For the ultimate experience, keep your condiments cool and your fish hot."
Cilantro Tartar Sauce
capers, plus a little caper juice
jalapeno pepper, minced
( with seeds, if desired)
For The Fish
1 1/4-1 1/2 lbs cod fish fillets, tilapia fillets (or other firm fish) or 1 1/4-1 1/2 lbs
mahi mahi fillets
( or other firm fish)
fish-fry coating mix
1/4 teaspoon ground red pepper or 1/4 teaspoon
ground black pepper
about 1 cup peanut oil or
12 (6 inch)
flour tortillas, warmed in the microwave
finely shredded cabbage
green onions, thinly sliced
avocado, halved, pitted and diced
To make the Cilantro Tartar Sauce: In a small bowl, combine mayonnaise, cilantro, lime juice, capers and jalapeno. Cover and refrigerate up to 1 day.
For the Fish: Preheat the oven to 300 degrees. Rinse and pat dry the fillets. Cut into 2-by-1-inch pieces.
In a bowl, mix the coating mix with 1/2 - 3/4 cup water. The batter should be very thin, like pancake batter. On a shallow dish or pie plate, mix flour, cayenne, chili powder and salt and black pepper to taste.
Pour oil into a large nonstick skillet to a depth of at least 1/4 inch. Place over medium-high heat.
When oil is hot, fry fish. Working in batches, dredge several pieces of fish in the flour mixture and then dip into the batter, allowing the excess batter to drip off. Place in the hot oil and fry on all sides until browned, about 5 - 6 minutes. Transfer to a baking sheet and place in the oven to keep the fish hot. Repeat with remaining fish.
To assemble, place some cabbage on each warm tortilla. Top with 2 - 3 pieces of fish and a dollop of tartar sauce. Garnish with green onions and diced avocado.
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Fish Tacos With Cilantro Tartar Sauce (cont.)