Dive into a fiesta of flavor with these Tacos de Pescado! 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.
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.
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