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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | halibut | 1/2 | cup | mayonnaise | 1/2 | cup (8 fl oz) | yogurt | 3 | tablespoon | cilantro, fresh, chopped | 1/4 | teaspoon | cayenne pepper | 1/2 | teaspoon | oregano | 1/2 | teaspoon | Spices, ground cumin | 1 1/8 | pepper | Jalapeno pepper, sliced | 2 | tablespoon | Lime juice, raw - or 1 TBSP | 8 | tortillas (approx 7-8 | tortilla, whole wheat | 2 | tablespoon | oil, canola | 1 | medium (2-1/2\" dia) | white onion, sliced very thinly | 1/2 | cup, shredded | Cabbage | 1 | medium (2-1/2\" dia) | Onion, chopped | 1 | whole | avocado (finely diced) |
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Steps
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Sequence
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Step
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| | 1 | Add ½ cup mayonnaise, ½ cup yogurt, 1 tbsp cilantro chopped, ¼ tsp cayenne, ½ tsp oregano, ½ tsp cumin powder, 1 tbsp chopped pickled jalapeno, and 1 tbsp lime juice. Mix, cover and leave in the refrigerator. Prepare 1 cup of finely shredded cabbage. Slice 1 medium red onion. Wedge 1 lime. Slice 1 lb white fish (e.g., cod) into finger-sized pieces. Dip and stir in the batter. Take 3 small tortillas and cut into triangular pieces. In a deep pan, deep fry the fish pieces in oil. Remove and drain. Place the tortilla pieces in the oil. Place a corn tortilla on a serving plate, place a fried cod piece. Cover the cod with the sauce, some onion slices, shredded cabbage, lime juice, chopped onion and chopped avocado. |
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