Fish Chip Tacos and Lime Aioli​
Courtesy of Alex​

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For the fish:

• 1/2 lb Skinned Cod Fillet
• 1 Tbs Fish Taco Seasoning
• 2 Tbs flour (for dredging)
• 1-1'2 cups coleslaw salad (without dressing)
• 6 hard shell tacos
• Vegetable oil (for frying)

For the Batter:

• 1 tsp NHHS Cajun Seasoning
• 1 Cup Flour
• 1-1/3 cups beer

For the aioli:

• 1-2 garlic cloves
• 1/2 tsp NHHS Lime Fresco Salt
• 1/2 Tbs Lime Juice
• 1 tsp Lime zest
• 1/2 cup Mayonnaise

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Directions:
​Grate or smash garlic cloves into a paste Add garlic, lime salt, lime juice, lime zest, and mayo to a small bowl and mix until combined.

Fill a tall lipped pan halfway with vegetable oil so that it would completely cover the tallest part of the fish, and heat to 375F.

In a medium bowl, mix beer, Cajun seasoning, and 1 cup of flour until there are no lumps.

Cut the fillet into in by in squares and pat dry with a paper towel and dredge with flour.

Dip dredged fish chunks in the beer batter and immediately.

Move to frying oil in small batches.

Fry until golden brown and crispy before removing and placing on paper towel, or wire cooling rack.

Toss fish chips in a medium to large bowl with Fish Taco Blend.

Assemble by adding fish chips, coleslaw, and aioli to taco shells.

​Serve Hot
Serves 6 
​Enjoy!

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