Cod Fish Tacos with Avocado Lime Sauce

By Noelle June 7, 2018

2 pounds skinless cod, cut into 1-inch wide and 4-inch long strips (seasoned with salt and black pepper)
Vegetable oil, for frying
soft corn tortillas, warmed in oven or lightly grilled on BBQ
Lime wedges, for serving
For the Cabbage Slaw
½ cup of shredded carrot
4 cups thinly shredded red cabbage
1/2 cup fresh chopped cilantro
1 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 teaspoon olive oil
1/2 teaspoon sea salt
Avocado and Lime Sauce
2 tablespoons of mayonnaise
1/2 cup fresh lime juice
¾ cup light sour cream
1 large avocado
3-4 springs of cilantro
1 teaspoon sea salt
½ teaspoon black pepper
1 large garlic clove, roughly chopped
½ teaspoon Chili pepper for heat (optional)
For the Beer Batter
1 ½ cup all purpose flour
1 teaspoon sea salt
½ tsp ground black pepper
2 ½ cups of sparkling water (lime or lemon flavour)

To prep Cod: place on cutting board and use a paper towel to pat dry both sides. cut into 1-inch wide and 4-inch long strips (lightly, season with salt and black pepper).

To Make the Slaw: In a bowl, toss the red cabbage, carrots, cilantro, vinegar, lime juice, oil and salt together and set aside.
To Make the Sauce: In your blender, combine the mayonnaise, lime juice, sour cream, avocado, cilantro, garlic, chili if using, salt and pepper and blend until smooth. Set aside.

To make batter: in a medium size bowl, mix the flour, salt and pepper together and gradually add the sparkling water (you can also use beer or non-alcoholic beer), and whisk until the batter is smooth with no lumps. Set aside.

In frying pan or skillet, over medium heat, add enough oil to reach a depth of 1 inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, if you don’t have a thermometer, insert the end of a wooden spoon into the oil making sure it’s dry and wait till the oil starts to sizzle around the spoon.
Once oil temperature has been reached, dip the seasoned fish strips in the batter and evenly coat on both sides, let the excess batter drip off, then fry the fish in the hot oil (don’t over crowed the fryer) until golden brown and cooked through, about 2 minutes per side. Carefully remove from oil onto a plate lined with paper towels to remove excess oil. Repeat until all fish is fried.

For serving, heat tortillas or quickly grill, then assemble each tortilla with cabbage slaw, 1-2 piece of fish on top of each tortilla and drizzle a generous amount of avocado lime sauce, serve with lime wedges and fresh cilantro. Enjoy!

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