How to make
Ingredients
- 1Egg
- 1 cup (250 mL)Ice cold lager-style beer
- 1 cup (250 mL)Cake and pastry flour
- 1/2 tsp (2 mL)Salt
- 2 cups (500 mL)Finely shredded red cabbage
- 2 tbsp (25 mL)Chopped fresh coriander
- 2 tbsp (25 mL)Chopped green onions
- 1/2 tsp (2 mL)Salt
- 2 tbsp (25 mL)Fresh lime juice
- 4 tsp (20 mL)Canola oil
- 1 pkg (280 g)PC®Blue Menu®Wild Mahi Mahi, thawed and drained
- 8PC®Medium Flour Tortillas
- 5 tbsp (75 mL)PC®Black Label Habanero Aioli Whipped Dressing
- HalfRipe avocado, cut in 8 slices
How to make
- Step 1Make Beer Batter: In bowl, whisk together egg and beer. In another bowl, stir together flour and salt; whisk into beer mixture until smooth. Set aside.
- Step 2Make Cabbage Slaw: In bowl, stir together cabbage, coriander, green onions, salt, lime juice and oil. Set aside.
- Step 3Make Tacos: Pour oil into heavy bottomed saucepan or wok to depth of 3 inches (8 cm); heat oil over medium heat to 375°F (190°C) on deep fry thermometer. Cut each fish fillet into four equal strips. Dredge four strips into cake-and-pastry flour, then dip into Beer Batter. Fry in hot oil for 2 to 3 minutes or until golden and crisp. Drain on paper towel-lined plate. Repeat with remaining fish. Discard remaining batter.
- Step 4Place tortillas in a stack on microwave-safe plate. Cover with plastic wrap; heat on HIGH for 1 minute. Spoon whipped dressing in a line down centre of each tortilla. Top with one piece each of fish and avocado and some Cabbage Slaw. Serve immediately, garnished with fresh coriander leaves and lime wedges if desired.