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Ted Allen's Crispy Fish Tacos With Salsa and Slaw

This feature was produced in collaboration between Vox Creative and PEPCID Brand. Vox Media editorial staff was not involved in the creation or production of this content.

Food enthusiast and Food Network’s Chopped and All-Star Academy host Ted Allen has made a career out of tasting, evaluating and sharing new cuisines and dishes. Of course, exploring new flavors sometimes causes him to have heartburn, which is why Ted always keeps PEPCID® products close at hand.

Here now, he dishes out one of his favorite recipes that highlights bold, Mexican flavors for an easy-to-master (yet impressive!) at-home fish taco.

Crispy Fish Tacos with Avocado Citrus Serrano Salsa and Tangy Slaw

This is every taco lover's dream! It has got it all...crispy fish, spicy salsa, and tangy slaw in every bite.

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Serves: 4 (2 tacos per serving)

Salsa
3 Serrano peppers roasted, peeled, seeded and chopped
2 blood oranges (or regular oranges) cut into segments
2 tablespoons fresh lime juice
1 avocado, diced
2 tablespoons chopped cilantro
Salt and pepper to taste

Fish
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder, onion powder and cayenne pepper
1 cup beer
1 1/2 pounds halibut or other sturdy white flesh fish like snapper or mahi mahi, cut into 1/2 inch strips
1/2 cup all purpose flour
Vegetable oil for frying fish, about 4-5 cups

Slaw
3 packed cups slaw mix
1/4 cup sliced scallions
1/4 cup plain Greek yogurt
2 tablespoons fresh lime juice
Salt and pepper to taste
10 tortillas, corn or flour, warmed
Lime wedges if desired

1

Add all the ingredients for the salsa to a bowl and stir to combine. Set aside for the flavors to meld while you prepare everything else.

2

Add the vegetable oil to a skillet with high sides over medium heat.

3

To a mixing bowl, add the flour, salt and spices and whisk to combine. Slowly add the beer to make a thick batter.

4

Pat the fish dry with paper towels and coat with the remaining ½ cup of flour.

5

Dip a few pieces of fish into the beer batter, shaking to remove the excess, and add them to the hot oil.

6

Cook the fish turning once for 2-3 minutes per side until golden brown. Transfer to paper towels to drain and repeat until all the fish is fried.

7

Add the slaw ingredients to a mixing bowl and toss to combine. Season with salt and pepper to taste.

8

To assemble the taco, place about 2 to 3 tablespoons of slaw on a tortilla, top with 2 pieces of fried fish, 1 to 2 tablespoons of salsa and a wedge of lime.

This feature was produced in collaboration between Vox Creative and PEPCID Brand. Vox Media editorial staff was not involved in the creation or production of this content.


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