Hit Me With The Fish Tacos

April 16, 2016 by  
Filed under Cravings

Can I get a fish taco and a cold Modelo please.

 

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These tacos should happen to you.  The challenge: executing simple things well.  A good quick beer batter fish fry.  Balanced fixins’ – spicy guac, rough chopped ripe mango salsa.  Chili citrus crema and a lime slice.  Now hear this – toast your soft tacos directly on the flame. Directly on the flame!  

p.s. You could do some shredded cabbage here too.  But then you are left with 9/10ths of a cabbage that will sit in your fridge guilting you until someone else in the house throws it out.

Tacos de Pescado

September 28, 2012 by  
Filed under Family Meal

If you hit the Hottie Hottie Hot Sauce from last week, you’ll need a little something-something to drizzle that sweet heat on.   And you remember the Mango Salsa and Perfect Guac.  Let’s bring it all together into one bad-ass fish taco.  

 

The Goods:

  • 2 ice-cold bottles of Modelo Especial, 1 opened
  • 1 C flour minus 2 T
  • 2 T cornstarch
  • 1 T kosher salt
  • 1 T white pepper
  • 1½ pounds firm white fish (like tilapia), sliced into strips
  • 2 to 3 inches peanut oil in a deep pot/pan, 375º (I use my big round Le Cruset) 
The Execution:
 
From the open beer, measure 1 C and gently mix with the flour, cornstarch and S&P.  Drink remaining beer in can.  Open the next beer and start drinking that one too.  Dip fish into batter, shake off excess.  Lay the fish into the hot oil AWAY from you.  And do this in batches, no crowding like a morning 4/5 dowtown.  Fry until golden brown and evacuate to cookie sheet lined with paper towels.     
 
Serve with taco shells, mango salsa, guacamole and a spicy crema.  A throw of shredded cabbage and a selection of hot sauces are also nice.   A fun, interactive little ditty.  Everything in serving dishes on the table, make your own.  
 
The Takeaway:
 
We love us some taco night.  Relaxed, universally appealing and accompanied by Mexican beer and strong margaritas.  Nothing wrong with all that.  
 
p.s. – For the crema – 1/2 C sour cream mixed with 1/2 C mayo, S&P, zest and juice of ½ a lime, hot sauce.  And since your limes and hot sauce are handy, make a michelada with that Modelo – a Mexican beer cocktail.   Rim a tall glass with lime juice, roll in a mix of kosher salt and chili powder.  Into glass: ice, lime juice, hot sauce and a dash of Worcestershire.  Gently pour the Modelo over.  Beer in Mexico.  
 
 
 

Mango Salsa for Fish Tacos

June 30, 2012 by  
Filed under Salad Course, Side dish

Fish tacos taste like summer.  We do them in soft corn tortillas.  Chunks of ripe avocado tossed with cilantro, lime and S&P.   A drizzle of sour cream mixed with plain yogurt or mayo, lime zest and chipotle tabasco.  Some white fish — tilapia, maybe cod.  Thin sliced, lightly battered and quick fried to a nice crunch.   And for that little touch of hot sweet, a good throw of spicy mango salsa:

The Goods: 

  • 1 ripe mango, diced.
  • 1 plum tomato, seeded and diced – or a few grape tomatoes, quartered.
  • 1/4 small red onion, small dice (ciseler).
  • 1/2 hothouse cucumber, seeded and diced.
  • Cilantro, washed well and chopped fine (hacher).
  • 1 jalapeño, ciseler.
  • Juice of 1 lime, S&P.

The Execution:

Mix it all up.  It’s on.  

The Takeaway:  

If I were ever to suddenly be taken by irresponsibility, I imagine fish tacos are what I would be serving from a truck near the ocean somewhere.  That’s not really in the master plan, but I’m getting my beach on with some surf lessons.  As the wife and tot will attest (btw thanks for coming, ladies!), it was something of a flail-fest the first time out.  Here’s me just barely almost kind of on the way to catching a wave:

 

p.s. – oddly, me and the other students before, after and next to me were all ‘of a certain age.’  On the other hand, my instructor was like 12 years old.