Andy Hay’s Fish Tacos with Mango Slaw and served with a Mocktail Margarita

Fish Tacos:

Ingredients:

• 4 pieces haddock or white fish, cut into 4 x 2 inch strips
• 1 cup flour
• 1 cup Panko bread crumbs
• 2 eggs
• Salt and Pepper for seasoning the flour
• On counter, have 3 bowls. 2 bowls have measured out flour and panko crumbs. One bowl is empty with two whole eggs beside.
• Crack two eggs into bowl and whisk with a fork.

Also on counter, have haddock (cut into appropriate size) on a plate. Paper towel next to it. 
Pat dry fish. 
Put non-stick pan on stove. Add oil. Turn heat to medium-high. 
Dip fish into flour (which you’ve seasoned with salt & pepper), then egg mixture and into panko crumbs.
Add fish pieces to pan. Listen for sizzle. Flip over after 1 minute. Cook for an additional minute, then remove from pan onto paper-lined plate.

Mango Slaw:

Ingredients:

• 2 cups purple cabbage
• 1 mango, peeled and sliced
• ½ cup green onion, sliced
• 1 cup cilantro, chopped (or substitute with basil or dry basil)
• ¼ cup red onion, thinly sliced
• 1 lime, zested and juiced
• ¼ cup mayo
• 1 ½ tsp salt
• 1 tsp pepper

Assembly of Fish Tacos:

You’ll need 4 corn Tortillas
For ease, bring out a taco holder if you have one
Warm up tortillas
Add one strip of fish to tortillas and top with slaw

Citrus Margarita Mocktail:

Ingredients:

• 2 Limes, squeezed
• 2 Lemons, squeezed 
• 1 Orange, squeezed 
• ¼ cup Agave nectar or maple syrup for sweetness (optional)
• ½-1 cup of Seltzer / Club Soda
• 1 Jalapeno pepper sliced (optional)
• Flaky sea salt for rimming
• Lime wedge to garnish
• Ice
• Glass

Method:

Rim 2 glasses with slice of jalapeno, then salt
Take a larger jar or shaker, add ice
Add lime juice, lemon juice, orange juice and agave nectar,  then shake or stir
Top with Seltzer
Garnish with lime wedge