Sesame-Battered Fish Tacos With Seared Cabbage And Avocado Cream

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 pounds firm white fish, such as mahi-mahi or halibut, cut into 1 1/2-inch pieces

Salt and pepper

2 teaspoons (2/3 palmful), ground chipotle powder

2 teaspoons (2/3 palmful), ground coriander

1 bottle Mexican beer (1 1/2 cups), such as Dos Equis

1 cup flour

3 tablespoons sesame seeds

2 tablespoons hot sauce (eyeball it)

1 teaspoon sugar

1/2 teaspoon baking powder

Vegetable oil or other light oil, for frying, plus 2 tablespoons, divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

1/2 cup sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

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