Fish tacos,rice and Saranac IPA

I love fish tacos. I have had them at restaurants and heard a lot about them on TV. I decided to make up my own recipe for fish tacos

I started with a slaw. Street vendors used cabbage originally because it lasted longer than lettuce and it is always good to start with a slaw to fill the fish tacos properly. I added 1 diced tomato, 1/2 onion diced, celery stalk finely chopped, and a half cup or so of premade coleslaw. I added a tsp of chile powder, tash of black pepper, dash of hot sauce. You can even add jalapenos or green chiles to make it spicier I decided to keep it a bit milder for my wife.

Next I took tilapia filets and cut them in half. I made a breading of equal parts cornmeal and Taco seasoning, you want to add enough cornmeal so the seasoning isn't overpowering. I dipped the fish in egg and then in the breading and put the fish strips on a grease&foiled pan. I baked the fish for about 12-15minutes at 400 degrees F . Once the fish is baked, time to assemble. First put the fish in the tortilla, top it with the slaw and then I topped it with mexican cheese blend. I made a store bought rice mix to go with it. And of course drank a Saranac I.P.A with the dish. A hoppy beer always goes great with a spicy dish, especially a lighter bodied beer like an IPA to go with a lighter dish that's good for summer. Awesome beer, excellent food

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