Redfish Tacos with Mango Guacamole

This is going out to the people last Saturday who didn’t take me up on my offer to come over for some backyard fish tacos. You blew it. This was awesome. Redfish Tacos with Mango Guacamole, Creme Fresh, Cole Slaw and Grilled Limes. Creme Fresh is my new thing. It’s stunningly good. It’s a living miracle. I’m pretty sure it can cure cancer.

Standard guacamole doesn’t need much gussying up, but I was in a festive mood with the great weather, so I went tropical. The base recipe is mashed avocado, minced white onion, minced jalapeno, salt and lime juice. Then I added cilantro and diced mango.

I picked up some great Redfish from Quality Seafood ($6/lb whole). The batter is simple: Flour, salt, pepper and ice cold soda water. Add the soda water slowly while stirring till a slurry forms. Should be similar to a pancake batter. Cut up the fish, dip, fry till golden brown.

There are so many ways to screw up Cole Slaw. I like a basic recipe. It’s supposed to be about the vegetables, so I don’t goop it up with too much of anything else. Finding the correct balance between sweet and tart is the key. I start with equal parts red and green cabbage, sliced thin. Add to that grated carrot, salt, apple cider vinegar, mayonnaise and honey. Start with a little of each. Keep tasting and adding more until your preferred balance is achieved.