Nashville Food Trucks by Julie Festa

Author:Julie Festa
Language: eng
Format: epub
Publisher: The History Press
Published: 2014-08-24T16:00:00+00:00

Dallas’s Favorite Baja Fish Tacos

(Recipe provided by Dallas Shaw)

Yields 8 servings

Preparation: 30 minutes / Cook time: 5 minutes per batch

1 cup reduced-fat ranch salad dressing

3 tablespoons adobo sauce

2 tablespoons fresh cilantro, minced

2 tablespoons lime juice

2 pounds mahi-mahi, cut into 1-inch strips

¼ teaspoon salt

¼ teaspoon pepper

cup all-purpose flour

3 eggs, beaten

2 cups panko (Japanese) breadcrumbs

1 cup canola oil

16 corn tortillas (6-inch), warmed

3 cups cabbage, shredded

Additional minced fresh cilantro and lime wedges

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving.

Sprinkle mahi-mahi with salt and pepper. Place the flour, eggs and breadcrumbs in their own separate shallow bowls. Coat the mahi-mahi with flour, then dip in the eggs and finally dip into the breadcrumbs. In a large skillet, heat oil over medium heat; cook the fish in batches for 2 to 3 minutes on each side or until golden brown. Drain on paper towels.

Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro; and serve with lime wedges.

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