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Prep Time: 45 Minutes Cook Time: 80 Minutes |
Ready In: 125 Minutes Servings: 9 |
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These fish tacos have a delicious tequila-lime-chili flavor and are topped with a crunchy ranchero coleslaw. They are very easy to make. Optional toppings can include black beans, jalapeno peppers, diced tomato, julienned carrots, and green onions. Ingredients:
1/2 cup tequila |
1/2 cup fresh lime juice |
1/2 cup water |
2 tablespoons kosher salt |
2 tablespoons turbinado sugar |
1 tablespoon chili powder |
2 pounds cod fillet, cut into 3- by 1-inch strips |
1 cup canned black beans, rinsed and drained |
1 jalapeno pepper, seeded and minced (optional) |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon chili powder |
1 teaspoon cider vinegar |
1/2 teaspoon kosher salt |
1 teaspoon sugar |
1 (12 ounce) package coleslaw mix |
1 tablespoon chopped green onions |
1 cup all-purpose flour |
1 tablespoon chili powder |
1 tablespoon baking soda |
2 teaspoons kosher salt |
1 cup oil for deep frying |
9 corn or flour tortilla |
Directions:
1. Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
2. Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
3. Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
4. Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
5. Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
6. While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
7. Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.
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