-
1
Preheat oil in a deep heavy bottomed Dutch oven or Fryer to 375 degrees F.
-
2
Combine 1 teaspoon of salt, 1/2 teaspoon of granulated garlic and 1/2 teaspoon pepper, mix well; set aside.
-
3
Batter: In a large bowl, add flour and salt; mix to combine.
-
4
Whisk in 1 bottle of beer and mix until combined.
-
5
Cut fish into 1-inch wide strips and pat dry with clean paper towels.
-
6
Season both sides of fish with the salt/garlic/pepper mixture.
-
7
Dip each strip in the beer batter and carefully slide each piece of fish into preheated oil.
-
8
Fry fish, turning over often, until deep golden and cooked through, about 4 to 5 minutes.
-
9
Transfer to a paper towel-lined baking sheet and keep warm in oven.
-
10
Fry remaining fish in batches, returning oil to 375 degrees F between batches.
-
11
Slaw: Zest lime and add to medium mixing bowl.
-
12
Juice lime too and add the juice to the bowl.
-
13
Add finely chopped cilantro.
-
14
Slice off stem from jalapeno; slice in half lengthwise, scrape out seeds with teaspoon and finely chop.
-
15
Combine lime zest, juice, cilantro, jalapeno pepper, mayonnaise and garlic; mix well.
-
16
Stir in the broccoli slaw and mix to coat well.
-
17
For Taco Assembly: Place 2 strips fried fish on a warm tortilla and garnish with dressed cilantro-lime broccoli slaw.
-
18
Serve immediately with sliced avocados and lime wedges.
-
19
To warm tortillas: Dampen a clean kitchen towel with water and loosely wrap tortillas.
-
20
If placing in the oven to warm, wrap again with aluminum foil.
-
21
Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.
