Ingredients

For the Fish

• 1 pack Rainforest Basa fillets

• oil, for frying

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp jerk seasoning

For the Batter

• 1 cup all-purpose flour

• 2 tbsp cornstarch

• 1 egg

• sparkling water (as needed)

• remaining seasoning from the fish mixture

For the Tacos

• keto tortillas (or regular tortillas)

For the Slaw

• red cabbage, thinly sliced

• white cabbage, thinly sliced

• fresh cilantro, chopped

• tomatoes, diced

• red bell pepper, diced

• green bell pepper, diced

• onion, thinly sliced

• lime juice, to taste

• sour cream

• honey mustard

• mayonnaise

• brown sugar (to balance)

Creamy Cilantro Sauce

• ½ cup mayonnaise

• juice of 1 lime

• 3 tsp hot sauce or sriracha

• fresh cilantro

• salt and pepper, to taste

Method

1. Season the Fish

In a small bowl, combine paprika, garlic powder, onion powder, jerk seasoning, salt, and black pepper.

Pat the fish fillets dry and cut each fillet in half. Rub the seasoning evenly over the fish and set aside.

2. Prepare the Batter

In a bowl, combine flour, cornstarch, and the remaining seasoning mix.

Whisk in the egg, then slowly add sparkling water until a smooth, thick batter forms.

3. Fry the Fish

Heat oil in a deep skillet over medium-high heat.

Dip each piece of seasoned fish into the batter, letting excess drip off, then carefully place into the hot oil.

Fry for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

4. Make the Slaw

In a large bowl, combine red and white cabbage, tomatoes, bell peppers, onion, and cilantro.

In a small bowl, mix sour cream, honey mustard, mayo, brown sugar, and lime juice.

Pour dressing over the slaw and toss until well-combined.

5. Make the Creamy Cilantro Sauce

Blend or whisk together mayonnaise, lime juice, hot sauce, cilantro, salt, and pepper until smooth.

6. Warm the Tortillas

Warm tortillas in a dry skillet until soft and pliable.

7. Assemble the Tacos

Place slaw onto each tortilla, top with crispy battered fish, and drizzle generously with creamy cilantro sauce.

Recipe development: Toni-Ann Henry

Photography: Toni-Ann Bedassie

Battered Fish Tacos