Z Tejas Fish Tacos

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 2

Chef: Kevan Ward Restaurant: Z'Tejas Grill

Ingredients:

1 (7 ounce) catfish fillets, blackened

2 7-inch flour tortillas

1 tablespoon shredded carrot

1 tablespoon shredded cucumber

1 tablespoon shredded cabbage

1 fresh lime, juice of (for juice to squeeze over the vegetables)

4 slices avocados, 1/8 inch thick

1/4 cup fried corn tortilla strips

1/2 cup shallot, minced

1/2 cup garlic, minced

3/4 cup ginger, minced

1/2 cup honey

3/4 cup dijon mustard

1/2 cup soy sauce

1 tablespoon ground black pepper

2 cups vegetable oil

3 tablespoons sesame oil

3 tablespoons worcestershire sauce

1/2 cup sambol chili paste

1 large jalapeno, diced

1/4 cup cilantro

1 tablespoon tabasco sauce (or similar red pepper sauce of your choice)

1 tablespoon cajun seasoning

1 tablespoon garlic, chopped

1/4 cup herdez chipotle pepper

1/4 cup red wine vinegar

1 quart mayonnaise

Directions:

1. Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
2. Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
3. Instructions for the fish:.
4. Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
5. Heat flour tortilla in dry skillet.
6. On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
7. Top with heated strips of blackened catfish.
8. Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.

By RecipeOfHealth.com