Z Tejas Fish Tacos

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.