1-1/2 lb. cod, tilapia, or similar white fish fillets (cut into 1"x5" pieces)
12 tortillas, fresh stone ground corn
Salsa Fresca (see recipe below)
White Sauce (see recipe below)
Beer Batter (see recipe below)
Finely shredded cabbage
3 limes, cut into wedges
2 ripe avocados, peeled, pitted, and cut into slices
Salsa Fresca
3 cups diced tomatoes
1/2 cup finely diced white onion
1-2 jalapenos, seeded and minced
1/2 cup chopped fresh cilantro
1/2 tsp. salt, or to taste
1 Tblsp. fresh lime juice
White Sauce
1/2 cup mayonnaise
1/2 cup yogurt
1/4 cup fresh cilantro, finely chopped
Beer Batter
1 cup beer
1 cup flour + 1/4 cup
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. freshly ground pepper
For white sauce, mix ingredients until blended. Refrigerate until ready to serve.
For beer batter, mix flour with salt, oregano, dry mustard, garlic salt, and pepper. Using a whisk, blend the beer into the flour and spices. Stir the flour mixture and add beer and mix until blended.
Rinse fish and pat dry.
Heat 3-4 inches of oil in deep pan until it reaches 350 F.
Place 1/4 cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides.
Place several pieces of fish in a single layer in hot oil (try not to let them touch). Cook fish until batter is crispy and golden brown, approximately 4 minutes. Repeat with remaining fish.
Heat corn tortillas lightly in a skillet or Mexican comal pan* until they are soft and hot.
To assemble: on each tortilla, layer the fish fillet, white sauce, salsa fresca, avocado, and cabbage. Top off with a squeeze of lime. Fold tortillas over to serve.
Serves 6
* NOTE: This is a Mexican comal pan |
Recipe/(taco) photo courtesy of Rubio's Fresh Mexican Grill.
(Recipe may or may not be exactly the recipe Rubio's uses. I could not confirm the source - and don't believe they normally add avocado slices to their Original Fish Taco. The recipe was found here: http://www.rubios.com/images/funstuff/recipe_tacos.pdf.)
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