Thursday, August 8, 2013

Baja Fish Tacos

First off, I apologize for the bad pictures lately. I broke my cool phone that had a nice camera on it so I'm using a temporary piece of crap phone for a while. I do have a big sweet Nikon that takes amazing pictures, but I never get it out. I'm so lazy. It's this heat I tell ya. I blame everything on it. My laziness. My lack of good pics. My falling meringues. Everything. Gotta love summer time!
Know what else is comes with summer? Fish tacos. Who eats Fish tacos in the winter? Oh, maybe Floridians do. 
Anyway...I love fish tacos, all kinds of fish tacos and I'm always trying new recipes. I got this one off of food network, but switched it up a little. The original recipe calls for Halibut, like most do. But seriously, at like $29 a pound, I ain't using Halibut! I used Tilapia. $5.99 a pound at my Smiths. I added a can of beer to the flour coating too because I prefer a crispy fish taco :)
What makes these tacos so good is the cabbage slaw.
Also, I used my favorite Tomatillo-Avocado salsa on top of these. I'll post that recipe too.

Vegetable oil, for frying
1/2 bag cabbage mix
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1 can of beer, I used Coors Light
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless tilapia fillet, cut into 2-by-1/2-inch pieces
Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas in a skillet over medium-low heat. Wrap in a towel to keep warm.
Mix the flour, beer, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour-beer mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
Fill the tortillas with the fish, slaw and salsa. Serve with lime wedges.

Tomatillo-Avocado Salsa

4 medium tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
1 small jalapeño stemmed and roughly chopped
2 ripe avocados, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Roughly chop the tomatillos and scoop them into a food processor with the onion, cilantro and jalepeno.  Measure in 1/4 cup water and process to a slushy, coarse puree.  Roughly chop the avocado, add it to the processor and pulse just until it is incorporated into the salsa. Taste and season with salt, usually about 3/4 teaspoon.

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