Recipe by Danielle Renov

Fish or Cauliflower Tacos

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Parve Parve
Medium Medium
6 Servings
Allergens

Your family will absolutely love this fun, delicious, versatile dinner! Watch as Danielle builds the perfect taco with beer-battered fish or cauliflower combined with a beautiful mango cabbage slaw and a honey mustard mayo you’ll just want to eat straight from the bowl! 

Ingredients

Dressing

  • 1/4 cup fresh squeezed lime juice

  • 3 tablespoons Gefen Honey

  • 3 tablespoons chopped peanuts

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon salt

  • 2 tablespoons canola oil

Mango and Cabbage Slaw

  • 2 teaspoons chopped cilantro leaves or 2 cubes Dorot Gardens Frozen Cilantro (optional)

  • 6 cups shredded purple cabbage

  • 1 mango peeled, thinly sliced

  • 1/4 cup scallions

Beer Battered Fish or Cauliflower

  • oil for frying

  • 1 (32-ounce) bag frozen cauliflower or 8 pieces Chilean sea bass (or mix and match based on your family’s needs)

  • 3 cups flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon cayenne pepper (optional)

  • 2 teaspoons garlic powder

  • 2 teaspoons paprika

  • 3 cups beer

Honey-Mustard Mayo

  • 1/4 teaspoon black pepper

  • juice and zest of 1 lime

  • 1/4 teaspoon cayenne pepper (optional)

Tortillas

  • 8 flour tortillas

Directions

Prepare the Slaw

1.

Add all the ingredients for the dressing to a jar and shake until combined.

2.

Add a quarter cup of the dressing to the slaw and reserve the rest for another use.

Fry the Fish or Cauliflower

1.

Fill a deep medium-sized pot with two inches of oil, and set over medium-high heat.

2.

Meanwhile, prepare the beer batter: In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder and paprika. Add beer to dry ingredients and stir until just combined. (Do not over-mix!)

3.

Add fish or cauliflower to beer batter mixture and make sure each piece has a thick coating of batter.

4.

Carefully drop pieces of beer-battered fish or cauliflower into oil and fry until golden and crispy.

5.

Removed fried fish or cauliflower and place on a cooling rack and continue until all the fish or cauliflower has been fried.

For the Mayo

1.

Put everything in a bowl and combine.

To Assemble

1.

Lightly char eight flour tortillas over an open fire

2.

Spread one tablespoon of mayo over each.

3.

Add a few pieces of cauliflower or a piece of fish, top with slaw, and enjoy.

Fish or Cauliflower Tacos

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Yaeli K
Yaeli K
6 years ago

FISH HI Daniele
Thank u for your great recipes that u share with the jewish world ,your dinners always look delicious and am so excited to try this also, however i would love to do this using the same method but using chicken schnitzel instead of fish or cauliflower , would that work?
should i change anything from the actually beer mixture?

Question
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Cnooymow{shman
Cnooymow{shman
Reply to  Yaeli K
6 years ago

HI Yaeli! I think that chicken shnitzel is always amazing. It’s up to you if you like that style with a very taco-like dressing of lime and cilantro that is pretty distinct and cuts through the fishy taste. I can’t see why it would be bad,just a matter of taste.

Rivka F
Rivka F
3 years ago

Can I sub the beer for water or seltzer? Also can I use tilapia for this recipe?

Raquel
Raquel
Reply to  Rivka F
3 years ago

I would use seltzer or soda as a replacement.

Raquel
Raquel
Reply to  Raquel
3 years ago

and yes you can use tilapia or any other fish

GB
GB
6 years ago

Great Combo of Flavors Fish was moist inside and super crunchy.
Salad was so exotic and flavorful.
No leftovers 🙂

Chaia Frishman
Chaia Frishman
Reply to  GB
6 years ago

YAy!

Sara Kutliroff
Sara Kutliroff
6 years ago

Great Fish!!! My family made this for dinner tonight. It was outstanding fish! Even my non-fish eaters ate it and we had the fried cauliflower as a side dish with that amazing slaw. Winner, winner.

Chaia Frishman
Chaia Frishman
Reply to  Sara Kutliroff
6 years ago

That’s great to hear. I might try it with my picky eaters.