These lionfish tacos can be made on the beach and always remind Chef Flynn of the flavors of the Florida Keys and finding his passion for diving there.
This recipe is courtesy of Tenney Flynn, chef and owner of GW Fins in New Orleans
Mix the dry ingredients in a mixing bowl and mix in beer. Add a handful of ice and stir. Let sit until ice is melted.
Blend ingredients with a hand mixer until mixed thoroughly.
Mix ingredients together and then pour Chipotle Dressing on slaw and toss through.
Sprinkle fish with creole seasoning and then dip into batter.
Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes.
Place on paper towels to blot extra oil.
Brown white corn tortillas in a hot iron skillet.
Place slaw on corn tortillas, then one or two pieces of fish.
Fish Tacos can be garnished with avocados, tomatoes, chopped green onions and diced cilantro.