What's for Cinco de Mayo Dinner? Fish Tacos, Jicama Slaw and Avocado Crema

I love catfish breaded and fried and served "sandwich style". This is why I chose to use it for this particular recipe. It turned out to be too strong, so next time I will use a milder flavored fish.

Be sure to start the slaw and crema well in advance so the flavors have a chance to meld.

Measurements are approximate.

1 lime, juiced
2-3 cloves garlic, chopped
1 T chopped fresh cilantro
1 lb catfish fillets, cut into strips
1/4 cup flour
1/4 cup cornmeal
1 t Mexican chili powder
1/2 teaspoon Mexican oregano, rubbed
1 t cumin
1/2 t salt
1 egg
vegetable oil for frying
flour or corn tortillas
jicama slaw (recipe follows)
avocado crema (recipe follows)

Squeeze the juice over fish. Sprinkle with garlic and cilantro. Marinate 30 minutes to an hour.

In a large flat container with a lid, mix flour, cornmeal and spices. Set aside.

Lightly beat egg in a deep bowl suitable for dipping fish.

Tap excess marinade off fish. Dip the fish in the egg and let excess drip off. Add to flour mixture and repeat with remaining filets. Cover container and shake til fish is well coated. Remove to a large plate. Let fish rest about 15 minutes.

Heat about 1/2" of oil in a cast iron skillet or wok on medium high heat (375°). Fry fish til nice and crispy on both sides. Drain on paper towels.

Warm the tortillas in the microwave or in a frying pan til softened and pliable.

Place the fish in the tortillas and serve topped with slaw and crema.

Jicama Slaw
1/2 jicama, peeled and shredded
1/4 head cabbage, shredded
fresh lime juice
1 t Mexican chili powder
2 T olive oil
salt and pepper to taste
1/4 cup finely chopped cilantro leaves

Place jicama and cabbage in a large bowl. Whisk together the lime juice, chili powder and oil in a small bowl. Season with salt and pepper. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Cover tightly and refrigerate.

Avocado Crema
1 avocado, pitted
1/4 cup mayonnaise
1/4 cup plain yogurt or sour cream
fresh lime juice to taste
finely grated lime peel
snipped cilantro to taste
salt and pepper to taste

Mix crema ingredients in a small bowl. Taste and adjust as desired. Cover tightly and refrigerate.

The crema was absolutely fabulous!