For Avocado Green Taco Sauce:
Before we dive in, let's get everything ready. Heat up your frying oil - it should be shimmering and hot, but not smoking.
While that's heating up, let's whip up the Avocado Green Taco Sauce. In a blender, combine avocados, a generous bunch of fresh cilantro, lime juice, sliced spicy pickled jalapenos, cream cheese, Mexican crema, chicken bouillon, and a dash of SPG. Blend until you have a creamy, tangy sauce that'll be the star of your tacos.
For the fish, we're going to create a perfect coating. In a shallow pan, mix flour, Ghost Pepper Wing Dust, and a touch of SPG. This will give your fish a flavorful crunch. In a separate bowl, combine club soda, eggs, and a bit more SPG. This will be your wet batter. Now dredge the fish in the flour mixture, before dipping it into the club soda and egg mix, making sure it's well-covered. Finally, back into the flour mixture.
With your fish perfectly coated, carefully drop them into the hot oil. Cook until they reach an internal temperature of 145ºF (62º C). This should give you that gorgeous golden-brown crust while keeping the fish tender and flaky on the inside. When done, carefully remove the fillets from the fryer and place them on a paper towel-lined plate to drain any excess oil.
Now comes the fun part - assembling your Tacos de Pescado!
Warm your flour tortillas and lay them out. Place a generous portion of the shredded cabbage slaw mix on each one. Top it with a crispy fish fillet and a dollop of the creamy Avocado Green Taco Sauce. Crumble some queso fresco for that final touch of cheesy goodness.
Each bite is a symphony of textures and flavors, from the crunchy slaw to the spicy kick of the sauce, all perfectly complemented by the succulent fish. Pair it with a margarita, and you've got yourself a meal worth celebrating.
Catch you on the next recipe!
These fish tacos are crispy, nestled in warm tortillas, topped with a zesty cabbage slaw and a creamy avocado green sauce that's got a kick.
Ghost Pepper Wing Dust, to taste
SPG (Salt, Pepper, Garlic)
1 Tbsp SPG
Heat up the frying oil until it's shimmering and hot, but not smoking.
Prepare Avocado Green Taco Sauce: Blend avocados, cilantro, lime juice, pickled jalapenos, cream cheese, Mexican crema, chicken bouillon, and a dash of SPG until creamy.
In a shallow pan, mix flour, Ghost Pepper Wing Dust, and a touch of SPG for flavor.
In a separate bowl, combine club soda, eggs, and a bit more SPG.
Dredge the fish in the flour mixture, dip into the club soda and egg mix, then back into the flour mixture.
Carefully drop the coated fish into the hot oil and cook until the internal temperature reaches 145ºF (62º C) for a golden-brown crust and tender, flaky fish.
Remove the fillets from the fryer and let them drain on a paper towel-lined plate.
Warm the flour tortillas.
Place shredded cabbage slaw on each tortilla, top with a crispy fish fillet, and add a dollop of Avocado Green Taco Sauce.
Crumble queso fresco over the top.
Pair with a margarita for maximum enjoyment!
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