Sesame-Battered Fish Tacos with Seared Cabbage and Avocado Cream

Makes 4

Stacey

We have to give ALL the credit to Rachael Ray. These are AWESOME!!!!

ingredients

1 1/2 pounds firm white fish, such as mahi-mahi or halibut, cut into 1 1/2-inch pieces
Salt and pepper
2 teaspoons (2/3 palmful), ground chipotle powder
2 teaspoons (2/3 palmful), ground coriander
1 bottle Mexican beer (1 1/2 cups), such as Dos Equis or I used whatever we had in the fridge.
1 cup flour
3 tablespoons sesame seeds
2 tablespoons hot sauce (eyeball it)
1 teaspoon sugar
1/2 teaspoon baking powder
Vegetable oil or other light oil, for frying, plus 2 tablespoons, divided
1 small head of Savoy cabbage, quartered, cored and shredded
1 red onion, thinly sliced
1 lime
2 Hass avocados
1 clove garlic, grated with a Microplane or pasted by mashing with salt
1/2 cup sour cream or heavy cream
12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

1
Pat the fish dry and season with salt and pepper, chipotle powder and coriander.
2
In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 teaspoon salt and baking powder.
3
Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat.
4
Pour and heat about 2 tablespoons of oil in a second nonstick skillet over high heat.
5
Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil.
6
Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes.
7
Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain.
8
Douse the cabbage with the juice of one lime. Turn off the heat.
9
Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce.
10
Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.