Easy Fish Tacos with Dragonfruit Salsa

 

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Yield: 4 Servings
Difficulty: Easy

INGREDIENTS

• 1 Cup red cabbage, thinly sliced
• 1 Tbsp rice vinegar
• 1 Cup dragonfruit, diced
• 2 Tbsp red onion, finely diced
• 1 Tbsp fresh cilantro, finely chopped
• 1 Tbsp lime juice
• 1 tsp jalapeño pepper, finely chopped plus slices for garnish
• ¾ Cup white whole-wheat flour, divided
• 1 tsp baking powder
• ¼ tsp salt plus a pinch, divided
• ½ Cup Mexican lager
• 8 oz center-cut firm white fish, such as cod, skinned
• 8 corn tortillas, warmed

DIRECTIONS

1. Toss cabbage with vinegar in a medium bowl. Combine dragonfruit, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
2. Wisk ½ cup flour, baking powder, ¼ teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining ¼ cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
3. Place a wire rack on a baking sheet near the stove. Alternatively, you can use a paper towel lined baking sheet. Heat oil in a Swiss Diamond XD 11" Nonstick Sauteuse with Glass Lid over medium-high heat to 325°F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325°F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
4. Warm the tortillas in a Diamond skillet (I love stainless steel for this)
5. Serve the fish in tortillas with the reserved cabbage, dragonfruit salsa and jalapeño slices, if desired.