Fish Tacos with Pineapple Cole Slaw

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I bumped into Chef Chris Perrin from http://www.blogwelldone.com/ on twitter a couple of weeks ago.

What a great guy- he sent me a couple of recipes to share. The first one follows, I will post the other one next week. Thanks Chris!- Chef Matthew

006-01-010a-fish-tacos

Fish tacos are a classic San Diego dish that has spread across the country to appear in seafood and Tex-Mex restaurants all across the country. They blend lots of great flavors together and despite being fried, are not too heavy, especially when the fish is fried using a tempura-style batter. The traditional way to serve a fish taco is with coleslaw and a spicy mayonnaise similar to what is presented here.

Ingredients

For the fish:

8 two-inch-by-four inch tilapia fillets

2 cups rice flour

2 cups soda water

1 egg

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon garlic powder

Oil for frying

8 corn tortillas for serving

For the coleslaw:

1 cup of cabbage, shredded

1 cup of red cabbage, shredded

1/2 cup red wine vinegar

1/4 cup canned cubed pineapple with juice

1/4 cup sugar

1 teaspoon salt

1 tablespoon mustard

For the sauce:

1/2 cup ranch dressing

3 tablespoons taco seasoning

2 teaspoons sugar

Directions

Remove the tilapia from the refrigerator and bring to room temperature.

Mix the flour, soda water, egg, salt, baking powder, and garlic powder into a bowl until it has the consistency of pancake batter. Dip each piece of fish in the batter and then put aside so the batter sets.

Heat the oil to 350 degrees or medium high heat. Fry each piece of fish until golden brown and cooked, about 6 minutes. Remove to a paper towel and sprinkle with salt.

Mix all of the ingredients for the coleslaw in a large bowl and let sit in the refrigerator for several hours to let the flavors combine.

To make the sauce, mix the ranch and the taco seasoning right before serving the fish tacos.

Wrap the corn tortillas in a wet towel and microwave for 30 seconds to make them pliable. Use two tortillas to form the shell instead of one. Fill the taco with two pieces of fish then add a heaping pile of slaw and top with sauce.

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