Awesome Fish Tacos

Ingredients

• • 2 pounds mahi mahi, tilapia or dory if you can't find a better flaky white fish (skinned, boned and cleaned) cut into 1-ounce strips

  • 2 cups all-purpose flour

  • 3 eggs, lightly beaten

  • 4 tablespoons water

• 1 cup bread crumbs

• 1 cup crushed Chippy chili cheese corn chips

  • Kosher salt and freshly ground black pepper

• Vegetable oil, for frying

• Slaw:

  • 1 small cabbage, shredded (about 4 cups)

  • 1 small carrot, grated

  • 2 to 3 green onions, thinly sliced

  • 1/2 to 1 whole jalapeño chile, seeded and minced, optional

  • 1 clove garlic, minced

  • 1 tablespoon kalimancy juice

  • 2 tablespoons mayonnaise

  • Sugar, honey, or agave nectar to taste (optional)*

• Salt and pepper

• Spicy ranch:

• 2 cups ranch dressing

• 3 tbsp chili-garlic sauce

• 2 cups pico de gallo

• 2 cups corn salsa

• 20 flour tortillas

Directions

• 1. Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs/crushed corn chip mix. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

  2. To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.

  3. Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño (if using). Toss to combine. Whisk together the minced garlic, kalimancy juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.

  4. To prepare the spicy ranch, mix ranch and chili-garlic sauce thoroughly.

  5. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the slaw in a bowl; the spicy ranch in a bowl; pico de gallo in a bowl; and corn salsa in another. Set a pile of cilantro leaves, chopped chives and Kalimancy wedges next to the fish. Warm 10 tortillas at a time in a ziplock bag in the microwave, or toast them lightly over an open flame (on your stove top) and serve.