
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!!
Tagged Black DrumDrum