Taco Bells
So, the big game is over. What's up next? There's Presidents Day, but that doesn't exactly inspire revelry. Ah ha. The Oscars. Nothing is more fun than gathering the girls (and fashion-minded guys) to rate the outfits on the red carpet with some good noshes. So here's a recipe perfect for munching on the coffee table in front of the TV. Line up all the components and let everyone assemble their taco themselves. The Salsa Fresa doubles as a dip for chips and as a topping for the tacos, so make a double batch. If you don't want to fool with battering the fish, simply grill it in a grill pan with some Cajun seasoning. Either way, add some guacamole, chips, cold beer or wine and let the show begin.
Baja-Style Fish Tacos
printer friendly version
Ingredients
Salsa Fresca: |
| 3 | cups diced tomatoes |
| 1/2 | cup diced white onion |
| 2 | medium jalapeños, seeded and minced |
| 1/2 | cup chopped fresh cilantro |
| 1/2 | teaspoon salt |
| 1 | tablespoon fresh lime juice |
White Sauce: |
| 1/2 | cup mayonnaise |
| 1/2 | cup plain low-lat yogurt |
| 1/3 | cup chopped fresh cilantro |
Beer Batter: |
| 1 | cup all-purpose flour |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon dry mustard |
| 1/4 | teaspoon garlic salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | cup beer |
Tacos: |
| 1 1/2 | pounds cod, tilapia or similar white fish fillets |
| Vegetable oil |
| 1/4 | to 1/2 cup all-purpose flour |
| 12 | warm corn tortillas |
| 3 | cups finely shredded cabbage |
| 1 | ripe avocado, peeled, pitted and cut into slices |
| 3 | limes, cut into wedges |
Instructions
| 1. | For the salsa fresca, combine ingredients. Refrigerate until ready to serve. |
| 2. | For the white sauce, mix ingredients until blended. Refrigerate until ready to serve. |
| 3. | For the beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended. |
| 4. | For the tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F. |
| 5. | 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. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish. |
| 6. | To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Serves 6. |
Nutritional Information
Per serving: 590 calories, 24g fat, 30g prot., 60g carbs., 6g fiber, 710mg sodium.
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