Spicy Salmon Tacos

Topped with cilantro slaw, crispy fish, rich avocado yogurt and finished with a charred flour tortilla, this taco will liven up any dinner table.

Directions:

1. Prepare avocado yogurt: In a small bowl, mash avocado with yogurt and lime juice until smooth. Season with salt and pepper. Keep chilled until ready to serve.
2. Prepare coleslaw: In a medium bowl, toss lime juice, olive oil, cilantro and coleslaw mix. Season with salt and pepper. Keep chilled until ready to serve.
3. Fill a large, heavy-bottomed Dutch oven halfway full with vegetable oil. Set over medium-high heat. Allow temperature to come up to 350° while you prepare the batter.
4. In a medium bowl, whisk together 3 cups flour, spices, hot sauce and beer. Fill another medium bowl with 1 cup flour, seasoned with a good pinch of salt and cayenne.
5. Pat salmon dry with paper towels. Prepare dredge station by laying out salmon, seasoned flour, beer batter and a parchment-lined sheet pan to place battered fish. 
6. Working in an assembly line, dredge fish first in seasoned flour and finally in beer batter. Shake off excess batter. Repeat with all of the salmon.
7. Prepare a sheet pan with a few layers of paper towels. Fry salmon in batches, being mindful not to overcrowd the pot, until nice and golden—about 8 minutes total. Use a spider or slotted spoon to break up and turn the fish occasionally.
8. Transfer fried fish to prepared pan to absorb excess oil. Season with salt. Keep warm in oven set to lowest temperature. Bring oil back up to 350° before frying the next batch.
9. To serve, warm tortillas in a hot cast iron skillet till bubbly and charred, about 15 seconds per side, or lightly blister over a gas flame. Spread a spoonful of avocado yogurt on warm tortillas. Add salmon and top with slaw, queso fresco, radish and hot sauce.
    

Recipe and image courtesy of @ashcuoco.