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Submitted by Harriet Katz
We are always searching for variety and this is great for a light parve meal. I usually serve gazpacho with this.
1 lb white fish such as cod, haddock or tilapia
1/3 cup flour
1/4 tsp salt
1/4 tsp chili powder
1/8 tsp cayenne
1/4 tsp garlic powder
1/4 tsp coriander
1/4 tsp cumin
3/4 cup vegetable oil
salt and pepper
1/2 tsp lime juice
1/4 tsp Sriracha sauce
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 cup mayonnaise
1/4 tsp kosher salt
1 cup of shredded cabbage
2 carrots, shredded
4 radishes, shredded
1/4 cup sugar
1/2 cup white vinegar
1/2 tsp salt
1/4 tsp pepper
1 clove minced garlic
1/3 cup vegetable oil
Corn tacos shells or flour tortillas
1 peeled carrot
1 cup of cabbage leaves
2 green onions
Heat oven to 350 degrees Fahrenheit.
Place corn taco shells on a foil-lined sheet pan and bake for 5 minutes. Remove from oven and place on cooling rack.
Finely shred carrot, cabbage and two green onions and set aside.
Wash and dry fish. Slice into 1-inch strips. Lightly sprinkle salt and pepper on fish.
Combine flour with all of the spices on a large plate.
Dredge fish in the seasoned flour, making sure that it is well covered. Place breaded fish on a waxed paper lined cookie sheet.
Heat 3/4 cup of oil in a 9-inch frying pan on medium high heat. Oil is hot enough when you drop a little flour into the oil and it sizzles.
Fry fish 1 to 1 and 1/2 minutes per side or until crispy and lightly browned. Place on a paper towel covered cookie sheet and lightly salt.
When all of the fish is fried, transfer fish to a parchment paper lined cookie sheet. Bake at 350 degrees Fahrenheit for 5 minutes.
Place 1 to 2 pieces of fish into each taco. Top with some vegetable mixture. Drizzle cilantro-lime dressing on top.
Combine all ingredients in a bowl and mix well.
Combine cabbage, carrots and radishes in a bowl and set aside.
Place all ingredients for marinade in a pot.
Bring to a boil and add to shredded vegetables.
Combine well and let marinate for one hour.
Serve on top of tacos.
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