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Posted on September 10 2009 in category: Entrees
Crispy Fish for Tacos (4 portions)
Ingredients:
4 2oz fish portion, preferrably Mahi-Mahi, cut into strips
2 cups Masa (corn flour)
2 whole eggs, beaten with a tablespoon of water
salt
chili powder
4 cups of vegetable oil for frying
Procedure:
Season masa with salt and chili powder. Dip fish portions into eggs then into the seasoned masa. Repeat. Heat oil to 350 degrees. When oil is at correct temperature, fry the fish in hot oil. Turning if not completely submerged. Cook until crispy and cooked through. Season with salt immediately after removing from oil.
Avocado Cream
Ingredients:
1 Jalapeno, roasted
1 cup sour cream
2 Tablespoons Honey
1 Ripe Avocado
salt
Procedure:
Roast Jalapeno in dry pan until skin is charred on all sides. Remove stem and puree in blender or food processor with remaining ingredients. Refrigerate until used. Can be made 1 day in advance.
Pico de Gallo
Ingredients:
1 Large Tomato or 2/3 smaller tomatoes
1/2 Red Onion
1 Jalapeno
1/4 cup cilantro, chopped
1 lime, juiced
salt to taste
Procedure:
Cut tomato, onion, and jalapeno into even, small dice. Combine with chopped cilantro, lime juice and salt. Mix together and refrigerate until ready to use.
Procedure for Building Tacos:
Take 1 warm flour tortilla or 2 warm corn tortillas and top with approximately 1 Tablespoon of avocado cream. Place crispy fish on top of avocado cream. Top fish with thinly sliced cabbage and Pico de Gallo, serve immediately
Ingredients:
4 2oz fish portion, preferrably Mahi-Mahi, cut into strips
2 cups Masa (corn flour)
2 whole eggs, beaten with a tablespoon of water
salt
chili powder
4 cups of vegetable oil for frying
Procedure:
Season masa with salt and chili powder. Dip fish portions into eggs then into the seasoned masa. Repeat. Heat oil to 350 degrees. When oil is at correct temperature, fry the fish in hot oil. Turning if not completely submerged. Cook until crispy and cooked through. Season with salt immediately after removing from oil.
Avocado Cream
Ingredients:
1 Jalapeno, roasted
1 cup sour cream
2 Tablespoons Honey
1 Ripe Avocado
salt
Procedure:
Roast Jalapeno in dry pan until skin is charred on all sides. Remove stem and puree in blender or food processor with remaining ingredients. Refrigerate until used. Can be made 1 day in advance.
Pico de Gallo
Ingredients:
1 Large Tomato or 2/3 smaller tomatoes
1/2 Red Onion
1 Jalapeno
1/4 cup cilantro, chopped
1 lime, juiced
salt to taste
Procedure:
Cut tomato, onion, and jalapeno into even, small dice. Combine with chopped cilantro, lime juice and salt. Mix together and refrigerate until ready to use.
Procedure for Building Tacos:
Take 1 warm flour tortilla or 2 warm corn tortillas and top with approximately 1 Tablespoon of avocado cream. Place crispy fish on top of avocado cream. Top fish with thinly sliced cabbage and Pico de Gallo, serve immediately
