Pollack Street Tacos with Carrot and Radish Slaw
Crispy fried white fish, fresh chopped vegetables, and an herby dressing all wrapped up in hand-sized street taco tortillas? Absolute perfection!
Equipment
- Deep Fryer/Air Fryer/Wok
Ingredients
- 1 pound pollock fillet; cut into 1.5 to 2 inch cubes (You can substitute any type of white fish, or even salmon, as desired.)
- a few cups of tempura batter; prepared according to the directions
- 6 carrots: julienne
- 1 bunch red radishes, about 12; julienne*
- ¼ cup sour cream
- ¼ cup water
- ½ t white vinegar
- ¼ t honey; or more to taste
- 2 cloves garlic; grated
- ½ t dried parsley OR 1 ½ t fresh parsley
- ½ t dried dill OR 1 ½ fresh dill
- salt and pepper to taste
- (optional) ½ t prepared horseradish
- 16 street taco shells
- oil of choice for frying
Instructions
- Heat frying oil to 350°F.
- Whisk together the sour cream, water, vinegar, honey, garlic, and herbs. Dress the carrots and radishes, but save some dressing to top off the tacos as desired.
- Dip each chunk of fish into the batter and gently lower into the frying oil. Fry until golden brown along the edges. Work in batches as needed.
- To plate each taco, gently warm two tortillas, either in a large dry skillet for a few seconds or over the open flame, then serve topped with some slaw and a few pieces of fish. Drizzle on more dressing as desired.
Notes
Adding shredded cabbage in with the carrots and radishes is a great option.