Fish Tacos With Roasted Tomatillo Salsa Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Salt and freshly ground black pepper

1/2 cup all-purpose flour

6 cloves garlic, unpeeled

1/2 teaspoon ground cumin

1 jalapeno, stemmed, seeded, and minced

1 pound tomatillos, husked and rinsed

2 pounds firm white fish, cut into 4 by 1 by 1/4-inch strips

1 1/2 tablespoons olive oil

1/2 teaspoon baking powder

1/4 cup water

2 teaspoons Southwestern Essence, plus more for dusting

1 lime, juiced

4 cups vegetable oil, for frying

1 cup chopped fresh cilantro leaves, for garnish

1 recipe Roasted Tomatillo Salsa, recipe follows

1 large egg

12 to 16 corn tortillas

1/2 lime, juiced, plus more for serving

2 tablespoons sour cream

1 lemon, juiced

1 small onion, cut into quarters

1/4 cup milk

4 cups very thinly shaved mixed white and red cabbage

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