Fish Tostada With Guac And Red Cabbage Slaw Recipes

FISH TOSTADA WITH GUAC AND RED CABBAGE SLAW

Steps:

• Fill a dutch oven pot, or heavy bottom pot with 3-4 inches of veggie oil and bring to 350 degrees.
• For the guacamole, add the avocado flesh and next 5 ingredients to a bowl and mash with a large fork or potato masher. Check for seasoning, you may need more lemon juice. Cover with plastic wrap and set aside. Make sure plastic wrap touches the surface of the guacamole or it will turn brown.
• For the pickled radish, combine the first 4 ingredients in a small pot and bring to a boil. Add the sliced radishes and cook for 1 minute, take off the heat and let the radishes sit in the liquid.
• For the garbanzo beans, add the beans and next 6 ingredients to a bowl and mix well. Pre-heat a small non-stick pan over medium-high heat with 2 tbsp of EVOO. Add the beans to the pan and cook for 5-7 minutes, or until the beans are slightly crunchy, stirring often.
• For the slaw, add the sliced cabbage and jicama to a large bowl and set aside. In another bowl, add the crème fraiche and next 5 ingredients and whisk well. Check for seasoning and adjust if necessary. The dressing should be tangy, so you may need more lime juice or add more water if too thick. Toss the dressing with the slaw right before you are ready to serve, or it will get soggy.
• For the tostada, stack 8 wonton wrappers on top of each other and turn a medium size bowl upside down on top of the wrappers. Use a knife to cut around the edges of the bowl, making a circle out of the wonton wrappers. Fry the wrappers, 2-3 at a time, for 2 minutes or until golden brown, take out and let drain on a wire rack or paper towel lined plate. Season hot wontons with a little kosher salt.
• For the fish, in a large bowl add the rice flour and next 4 ingredients, mix well. In another small bowl, add ½ cup of corn starch. Season the cod with a little bit of kosher salt on each side. Add 2 cups of club soda to the rice flour mixture while whisking, mix well until smooth. Dip a handful of the fish in the corn starch, shake off any excess and dredge thoroughly in the rice flour(tempura) batter. Make sure you shake off any excess batter and carefully add to the 350 degree oil. Cook for 6 minutes and move to a wire rack or paper towel lined plate. Repeat until all the fish is cooked making sure not to over crowd the pot while frying.
• To plate, spread some guacamole on the crispy wonton wrapper, top with some jicama slaw, spiced garbanzo beans and pickled radishes. Top off with 1 or 2 pieces of fish and garnish with a few more garbanzo beans, pickled radishes, and lime zest. If you like cilantro, you can add some to the slaw and garnish with it as well.

FISH TOSTADAS BAJA-STYLE

Steps:

• Preheat oven to 450 degrees F. Spread the tortillas on a large baking sheet and brush or spray them with olive oil on both sides. Bake for 4-5 minutes and flip them, then baking another 4-5 minutes until golden brown. Remove from oven and cool - they should crisp up more as they cool.
• Cut fish across the filet, about 1/2 inch thick. In a small bowl, add spices with flour and toss fish strips to coat. Prepare a large plate with paper towels to drain your fish.
• Chop mango, cilantro, and radish for toppings. Stir together mayo and sriracha in another small bowl. Mix the spicy mayo into the coleslaw mix or keep them separate and just drizzle on top of the tostada.
• In a large frying pan, add enough high heat oil to just cover the bottom of your pan. Heat oil over medium high until shimmering. A flick of water that sizzles can tell you if it's ready. Add fish strips and fry for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes. Drain on paper towels.
• Top crispy tostadas with a little bit of slaw or cabbage, fish, toppings, and then drizzle with spicy mayo.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Steps:

• For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
• For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
• Coat the fish all over in the flour and then the egg and then the breadcrumbs.
• Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
• To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

CABBAGE SLAW FOR FISH TACOS

Steps:

• Place cabbage in a large bowl with cilantro, onion, and jalapeno; toss to mix.
• Mix oil, lime juice, vinegar, salt, and sugar together in a small bowl. Pour over cabbage mixture and toss to coat. Let sit on the counter for 1 to 2 hours, then drain. Serve at room temperature.