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

DIRECTIONS:

FOR AVOCADO CREAM:

1. Combine ingredients in blender and blend until smooth.
2. Spoon into bowl and keep refrigerated until needed.

FOR MANGO SALSA:

1. 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:

1.  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.
2. 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).
3. Next add your fried drum topped with mango salsa, chopped cabbage and avocado cream in that order.
4. Enjoy!!