Tacos with Endive and Watercress Coleslaw
and Chipotle Sauce
- 1 C mayonnaise
- 2 chipotle peppers, canned in adobo sauce
- 2 green onions, chopped
- 2 T rice vinegar, seasoned
- ¼ C extra virgin olive oil
- Salt, to taste
Method for sauce:
Combine first 5 ingredients and puree in blender until smooth. Add salt to taste.
- 1 bunch watercress, chopped (reserve a few stocks for garnish)
- 1 stalk belgium endive, sliced on diagonal
- 3 large radishes, julienned
- 2-3 T of prepared Chipotle sauce
Combine vegetables and dress with Chipotle sauce. Slaw should be dressed just before assembly as it will become soggy.
- 1 C all-purpose flour
- 1 C corn meal, fine ground
- ½ tsp salt + ¼ tsp salt
- 1 T ancho chili pepper
- 1 ½ C milk
- 2 lb Tarakihi fillets, skin off
- Canola Oil, 1 bottle
- 12 corn tortillas, taco sized about 6-8” diameter
- 2-3 limes, quartered
Mix together flour, corn meal, ancho pepper and ½ tsp salt and place in medium sized bowl. Place milk and ¼ tsp salt in a separate medium sized bowl. Cut fillets into 1 1/2 inch strips. Soak in milk. Then dredge in bowl with dry ingredients until fully coated. Place on plate while finishing coating rest of fish. Take a large frying pan and fill with 1 – 1 ½ inches of canola oil. Heat until oil reaches 375F. Place fish sticks in oil about 4 at a time. Do not crowd. Fry about 4 minutes until they float. Turn them if they are not submerged in the oil and cook until golden brown. Place on wire rack which has a cookie sheet underneath to capture excess oil. Keep warm until rest of fish is cooked.
Heat tortillas on dry hot skillet on both sides until warmed. Place fish stick in middle of tortilla and drizzle a little of the Chipotle sauce on top of fish. Then place coleslaw on top of fish. Garnish with lime and serve.