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To start this recipe follow the directions for the salted pollock located on the bag. Buena Ventura Salted Pollock can be found in Brookshire Brothers, HEB, Fiesta, Food Town, H Mart, Kroger, and Los Altos Ranch Market. Rinse off salt from the salted pollock fillets and let soak in water for at least 8 hours. After it is defrosted, cut into bite sized pieces.
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Then dry the pollock a paper towel while the batter is prepared.
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Mix all the dry ingredients listed above in a large bowl to prepare the batter. In a separate dish beat two eggs. First dredge the fish in the eggs then in the dry mixture before frying.
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Next fry the fish in oil at 350° until light and crispy.
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Prepare the slaw by thinly slicing purple cabbage and the green cabbage until there is about 1 cup each. Then chop the cilantro and grate the carrot. Mix all together to make a slaw. This makes extra to eat on the side.
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Next prepare the wasabi garlic lime sauce. Simply measure out all the ingredients in a bowl and mix together. Add two tablespoons to the slaw and mix together.
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Build the fish taco with a soft warm flour tortilla with a layer slaw add four to five pieces of fish. Add a little more slaw to the top. Top off with an extra drizzle of the wasabi garlic and lime sauce. Add a squeeze of lime and enjoy.