Fish tacos with Sweet and Sour Veggies
…red cabagge and chipotle mayonnaise
Can you believe this is our first recipe with fish in it? Might be because I’m not one to have fish as my first choice. It’s not that I don’t like fish, I just don’t like fish that taste like fish (weird right?). Even though our choice to make fish tacos was weird, the taste of it did not disappoint.
I wonder why we don’t cook tacos often and why it is not considered a proper dish for an adult dinner date. You get to choose whatever you want to throw in it and you get to play with different flavors. Okey, maybe that statement didn’t sound very adult-ish, but there is nothing wrong with taking you inner child for a playdate.
Tip: this dish is a typical ‘make-it-to-taste’ type of dish, so you are free to twitch the amounts as much as you like it.
- 8 tortilla wraps
- 3 pangasius filet
- 200 gr flour
- 90 gr panko
- 2 tbsp garlic powder
- 1 tsp of salt
- 1 tsp of pepper
- 100 gr sliced red cabbage
- 1 onion sliced in halves
- 10 radishes thinly sliced
- 200 ml water
- 70 gr of sugar
- 1 avocado sliced
- 1 bunch celery leaves chopped
- 1 tsp olive oil
- 150 ml mayonnaise
- 1 tbsp Chipotle Hot Sauce (or to taste)
- 1 tbsp garlic powder
- 1 tbsp lime juice
Put the sliced onions and radishes in a bowl. Pour the water and sugar in it and put in the fridge to rest.
Put the flour on a plate and the panko on another plate. Dry the fish with a clean kitchen towel and coat it with flour first and then panko.
Pour the olive oil into a heated pan. Put the fishes in it when the pan is fully heated and cook on medium heat on each side for about 5 minutes.
In the mean time 'hang' the tortilla wrap in between the rails of an oven rack and let it bake for 10 minutes at 200 degrees. Hang it over 2 rails for more filling space later and there is no need to preheat the oven.
Mix all the ingredients for the sauce.
Fill the taco with red cabbage, fish, sliced avocado and sweet and sour onion and radishes (without the liquid). Top it off with the sauce and garnish with celery leaves.
Easy and yummy! Now go enjoy it…