Black Drum Street Tacos

Ingredients
  

  • FOR AVOCADO CREAM:
  • 1 Avocado
  • ½ Bunch Cilantro
  • ½ Cup Mayonnaise
  • ½ Cup Sour Crème
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Lemon Juice
  • Salt and Pepper to Taste
  • FOR MANGO SALSA:
  • 2 Habaneros seeded and sliced
  • 1 Serrano seeded and sliced
  • 1 cup chopped Mango
  • ½ Bunch Cilantro
  • ½ Cup Fine Diced Tomato
  • ½ Cup White Onion
  • 3 Tablespoons Lemon Juice
  • 3 Tablespoons Lime Juice
  • Salt and Pepper to Taste
  • FOR TACOS:
  • 1 pound Black Drum Skin Off Cut Into 2 Ounce Strips
  • 8 Mini Corn Tortillas
  • 1 bag Louisiana Unseasoned Fish Fry
  • ½ Cup Finely Chopped Cabbage

Instructions
 

  • FOR AVOCADO CREAM:
  • Combine ingredients in blender and blend until smooth.
  • Spoon into bowl and keep refrigerated until needed.
  • FOR MANGO SALSA:
  • Combine all of the ingredients in a bowl and season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
  • FOR TACOS:
  • Rinse fish well in cold water and pat dry. Roll fish in Louisiana Unseasoned Fish Fry until coated and then deep fry at 350 degrees until golden brown. Remove with a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
  • To cook the tortillas for soft tacos, heat a heavy skillet, or griddle over medium-medium high heat, add a thin layer of oil and fry the tortilla for a couple minutes on each side, until browned and cooked (the tortilla should still be somewhat soft and pliable, not crunchy or crispy).
  • Next add your fried drum topped with mango salsa, chopped cabbage and avocado cream in that order.
  • Enjoy!!

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