Place the cooked
fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
Not exact matches
To construct a taco, break up some of the cooked
fish, place it
in a
warm tortilla, and top it with the broccoli slaw.
She fries the
fish until it's succulent and tender, and serves it
in warm tortillas with cool cabbage and radish toppings.
Dip the
tortillas in the remaining sauce to soften — I found the best way to do this is to submerge about four
tortillas at a time
in the
warm sauce, and then
fish each one out as needed with a pair of tongs.
Essentially a vehicle for savory pickles, slaws, and condiments, the
fish being fried or broiled is less important than the winning combination of flaky, chile - spiced
fish wrapped
in warm tortillas with crunchy cabbage slaw, garlicky lime crema, and velvety avocado.