Fish Tacos

Chopped Fried-Fish Tacos

Makes: 16 Tacos

 
1 lb skinless boneless cod, flounder or tilapia fillets cut into 3 x ½” strips
3 tbsp fresh squeezed lime juice plus more to taste
1 tsp kosher salt
All purpose flour for frying
Canola or vegetable oil for frying
1 cup finely diced white onions
1 cup chopped cilantro
2 fresh serrano or jalapeno chilies, finely chopped, including seeds, plus more to taste
5 tsp Worcestershire sauce
2 tbsp extra-virgin olive oil or vegetable oil
Warm corn tortillas
Lime wedges
Avocado slices
Fresh green salsa
 
Put the fish in a large bowl, add 1 tbsp of lime juice and the salt and toss well. Put the flour in another large bowl add the fish and toss very well to evenly coat the fish.
Pour 3” canola oil into a dutch oven or medium pot and heat over the oil over medium-high heat until it reached 375˚F on a deep-fry thermometer. Working in batches to avoid crowding. Shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, ~2 min per batch. Transfer fried fish to a paper towel and drain.
When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chilies, Worcestershire sauce, olive oil and 2 tbsp of lime juice. Toss and mix well with your hands or a spoon, breaking up the fish as you do. Season to taste with more lime juice, cilantro and salt.
Serve with tortillas, and lime wedges. Top with avocado and salsa.

From Mom from

Epicurious.com June 2015