Fried Fish Tacos

I made this recipe a while back, and it's a definite winner.  When we originally made Aarti Sequeira's hometown fried fish, I knew it would be amazing in tacos.  So, I paired it up with some taco fixings, also from Aarti's cookbook, for some really fabulous fish tacos.  Rice flour makes the fish super light and crispy, and the lime-mint mayo is boldly flavored and extra creamy.  We used shredded red cabbage and scallions for our crunchy veggie element, but shredded carrots, radishes, or romaine would be fantastic as well.  Whatever you choose, make sure to have lots of napkins on hand because these are messy!

Fried Fish Tacos (adapted from Aarti Paarti)

Serves 4

For the mint-lime mayo:

1/2 cup mayonnaise

1 clove garlic, minced

Leaves from 8 sprigs fresh mint (about 1/2 cup)

2 tsp ground cumin

Zest and juice of 1 lime (more to taste)

Salt and pepper

To serve:

Taco-sized tortillas, warmed

1 recipe hometown fried fish

Shredded red cabbage

Thinly sliced scallions

Lime wedges

1. Make the mint-lime mayo.  Combine all the ingredients in a food processor or mini prep, and blend until smooth.  Taste and adjust seasoning.  Set aside.

2. Then layer everything in warm tortillas: fried fish, a generous drizzle of mayo, shredded cabbage, and scallions.  Serve with lime wedges to squeeze over the tacos.