A fresh take on fish tacos. The salsa adds sweetness and heat, while the slaw adds crunch and acidity.
Place the cherry tomatoes and jalapenos on a parchment paper lined baking sheet. Place in a cold oven and set to bake at 375°F. Roast until the tomatoes begin to burst and the jalapenos start to blister.
Allow the tomatoes and jalapenos to cool. Remove the stems and seeds from the jalapenos,
Roughly chop the tomatoes and jalapenos and add to a mixing bowl. Add the mango, cilantro, and salt. Add the juice from the limes and lightly stir to evenly distribute the ingredients.
Combine the 2 cabbages, daikon, carrots, salt, vinegar, mustard seed, and celery seed in a large bowl and stir to combine.
Cut your fish into 1/2" by 3" strips and season with salt and pepper.
In a bowl, combine the chili lime seasoning and the cornmeal.
Dip each piece of fish in the egg and then in the cornmeal.
Place a cast iron skillet or large frying pan over medium heat and and add a 1/2" of oil.
Fry your fish until golden brown on each side.
Mix the juice and zest of a lime with the sour cream.
Lightly brown your tortillas in a skillet.
Place some of the slaw on the bottom of the tortilla, then add 1-3 pieces of fish depending on the the size of your tortillas. Top the fish with the salsa and drizzle on the crema. Enjoy!