Fish tacos have only become popular in the last decade.  This is a wonderful combination of flavors and textures.  You must try!

Ingredients:

• 1 cup mayonnaise
• ¼ cup fresh cilantro, minced
• 3 TBS minced pickled jalapeños
• 2 TBS dill pickle relish
• 1 TBS fresh lime juice
• 1 tsp yellow mustard
• ¼ tsp Kosher salt
• 1 box Gorton’s original batter Fish Tenders or
• 1 pound firm, white, fresh fish fillets
• Vegetable oil for frying
• 1 cup flour
• 1 tsp Kosher salt
• 1 cup warm beer
• 2 egg whites beaten to soft peaks
• 1 cup finely chopped white onion
• ¼ cup coarsely chopped fresh cilantro
• 3 fresh Serrano or jalapeno chilies, cored, seeded, and coarsely chopped
• 1 ½ ripe tomatoes, finely chopped (Roma tomatoes work well)
• ¼ tsp Kosher salt
• ½ tsp freshly ground black pepper
• 12 large corn tortillas
• ¼ head purple cabbage, finely shredded
• 2 limes cut into quarters

Directions:

1. Combine first 7 ingredients in bowl, cover, and refrigerate
2. If using Gorton’s Fish Tenders, bake as per box instructions
3. If using fresh fish, combine flour and next 3 ingredients in bowl and dip individual fillets thoroughly coating each piece, shaking excess batter from fish before frying in skillet containing about 1” of vegetable oil heated to 360°
4. Fry each piece about 1 ½ minutes on each side, remove and drain on racks or paper towels
5. In separate bowl prepare the Pico de Gallo by combining white onion with next 5 ingredients, cover and refrigerate for about 1 hour
6. Heat tortillas in skillet with a little vegetable oil about 15 seconds per side
7. Line containers along serving counter in the following order: tortillas, fish, tartar sauce, Pico de Gallo, cabbage, and limes
8. Allow each guest to assemble their own tortillas

Serves 4