Fish Tacos with Jalapeno Aioli or Avocado dressing

Ingredients:

• 1 Red Cabbage, chopped
• 3-4 Fresh Limes
• 3-4 Avocados
• Corn tortillas
• Queso
• Panko
• Mayonnaise
• 2-3 bunches Cilantro
• Jalapenos
• 3 cloves of garlic
• Ground cumin
• Kosher salt

For Tacos:

1. Prepare fish by cutting into 1” x 3” strips (roughly) and drying with paper towel.
2. Coat fish with a thin coating of mayonnaise (just enough to get panko to stick).
3. Roll the mayo coated fish pieces in a cup of panko (be liberal with the panko).

Note: you could add some lemon pepper or whichever spices you like here!

• Prepare a large skillet (cast iron is best) on med high heat and add plenty of butter to fry to the fish in.
• Add the fish to the skillet – be very careful as the fish may still have some moisture which could splatter the hot butter.
• The fish will cook quickly – a couple minutes per side – make sure to give it enough time to let the panko turn a nice golden brown before turning the fish.
• While fish is cooking (or prior to cooking), crumble queso into a bowl and chop the red cabbage and put into another bowl.
• When fish is done – it will start to flake really nicely (be careful not to overcook, it only takes a few minutes to cook through, especially the smaller pieces) – place the fish on a paper towel to cool briefly.
• Warm up the tortillas – I like to wrap a bunch of them in a clean dish towel and throw into microwave for 45 seconds
• Serve the fish on the tortillas with some red cabbage, a squeeze of lime, queso, a little chopped cilantro, and either the avocado dressing or the jalapeno aioli.

Jalapeno & Cilantro Aioli

Ingredients

• 1 1/2 cups mayonnaise
• 1 cup firmly packed chopped fresh cilantro leaves
• 5 jalapenos, seeds and membrane removed, diced
• 3-4 garlic cloves, halved
• 1 lime, juiced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt, or to taste

• Directions
• Blend together all ingredients in a blender or food processor until smooth. Refrigerate at least 1 hour.

Avocado Dressing:

Ingredients:

• 3-4 avocados
• 1-2 limes
• 1 bunch of cilantro
• Kosher salt

Directions:

1. Peel and chop avocados into ½” x ½” pieces
2. Add juice of 1 lime to avocados
3. Finely chop cilantro and add to avocado and lime
4. Add a pinch or two of kosher slat
5. GENTLY mix together without smashing the avocados.
6. Add lime juice and/or salt, if necessary, to taste.