Fish Tacos With Ramen And Chayote Slaw Recipes

Steps:

• In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
• To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
• When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

Steps:

• Combine the vinegar, lemon juice and zest, if using, in a large mixing bowl. Cut the apple into a very small dice (brunoise) and immediately add it to the bowl to avoid browning. Add the mayonnaise, blue cheese, mustard, thyme, black pepper and sea salt to the bowl, and mix thoroughly. Set aside.
• Combine the carrots, green cabbage and red cabbage in a separate large bowl.
• Dress the cabbage mixture with the mayonnaise dressing until evenly coated, but not drowning in dressing.

Steps:

• Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
• Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
• Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
• Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
• To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.