Rockfish Tacos

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Revision as of 01:15, 14 November 2024 (view source) Yavel (Talk | contribs) ← Older edit		Current revision as of 16:42, 12 September 2025 (view source) Yavel (Talk | contribs) (→Fish tacos)
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	== Ingredients ==		== Ingredients ==
-	* Rock fish cut in to small strips	+	=== Batter ===
-	* Tortillas	+	* 2 ounces canned chipotle peppers (one can)
-	* Flour	+
-	* Cornstarch	+
-	* Baking soda	+
-	* Grey salt	+
	* 2 eggs		* 2 eggs
-	* Can of chipotle peppers	+	* 2 cups beer (recommended: Tecate or other pale beer)
-	* 2 beers	+	* 2 cups all-purpose flour
		+	* 2 tablespoons cornstarch
		+	* 2 teaspoons baking powder
		+	* 2 teaspoons gray salt
		+	* Freshly ground black pepper
		+
		+	=== Fish tacos ===
		+	* 3 cups sour cream (one pint)
		+	* 1 1/2 bunches cilantro, chopped
		+	* 2 tablespoons lime juice, plus 6 limes, cut in wedges
		+	* 1 teaspoon gray salt
		+	* 1 jug of canola or corn oil, for frying
		+	* 3 tomatoes, small diced
		+	* 12 red radishes, thinly sliced
		+	* 2 avocado (sliced)
		+	* 2 jalapeno (sliced)
		+	* 1 bag of mexican cheese
		+	* 24 tortillas
		+	* 1 1/2 pounds rockfish or other whitefish cut into 1-ounce strips
		+
		+	=== Slaw ===
	* Bag of broccoli slaw		* Bag of broccoli slaw
-	* Pint of sour cream	+	* 2 tablespoons of sugar
-	* 1 lime	+	* 1/2 cup of red wine vinegar
-	* Cilantro	+	* 1 teaspoon of salt
-	* Red wine vinegar (can also use champagne vinegar or a cider)	+
-	* Bag of mexican cheese	+
-	* Radishes	+
-	* Avocados (sliced)	+
-	* Jalapeno	+
	== Steps ==		== Steps ==
-	* Fish fry batter	+	=== Slaw ===
-	** Add all dry ingredients in a bowl and stir	+	# It's best to do the slaw a few hours before cooking the tacos.
-	*** 2 cups of flour	+	# In a bowl combine/stir broccoli slaw, 2 tablespoons of sugar, half a cup of red wine vinegar and a teaspoon of salt.
-	*** 2 tablespoons of corn starch	+	# Refrigerate
-	*** 2 teaspoons of baking soda	+
-	*** 2 teaspoons of grey salt	+	=== Batter ===
-	** In a blender, mix thoroughly	+
-	*** 2 eggs	+	# Puree the chipotles and egg together in a blender.
-	*** 1 can of chipotle peppers	+	# When well blended transfer to a bowl and whisk in the beer.
-	** Add 2 cups of beer to the wet mixture and gently stir	+	# In a separate mixing bowl combine the dry ingredients: flour, cornstarch, baking powder, and salt.
-	** Combine dry and wet ingredients to form the fish fry batter	+	# Add the egg mixture to the flour mixture, whisking well to prevent clumps.
-	* Taco Spread	+	# Add freshly ground pepper.
-	** Combine sour cream, one lime, diced cilantro, salt and stir	+	# Set the batter aside while preparing the other ingredients.
-	* Slaw	+
-	** Combine/stir broccoli slaw, 2 tablespoons of sugar, half a cup of red wine vinegar and a teaspoon of salt	+	=== Fish tacos ===
-	* Final Steps	+
-	** Fry fish in canola oil after dipping in the fish batter	+	# Preheat oven to 300 degrees F.
-	** Serve fried fish with tortillas	+	# In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt
-	** Spread taco spread on tortilla	+	# Mix well and move to a serving bowl.
-	** Add toppings: broccoli slaw, avocado, radish, jalapeno, cheese	+	# In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
		+	# On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, sliced avocado, sliced jaapeno, and sliced radishes to garnish tacos.
		+	# Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
		+	# With your fingers dip the fish strips into the batter and carefully place in the hot oil.
		+	# Fry until golden brown all over, about 2 minutes on each side.
		+	# With a slotted spoon remove the fish to a paper towel.
		+	# To assemble the tacos place 1 to 2 pieces of the fried fish on a warm tortilla and garnish with tomatoes, slaw, chopped cilantro, radishes, avocado, jalapeno, cheese and sour cream mix.
		+	# Serve with lime wedges.

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Current revision as of 16:42, 12 September 2025

Contents 1 Ingredients 1.1 Batter 1.2 Fish tacos 1.3 Slaw 2 Steps 2.1 Slaw 2.2 Batter 2.3 Fish tacos

Ingredients

Batter

• 2 ounces canned chipotle peppers (one can)
• 2 eggs
• 2 cups beer (recommended: Tecate or other pale beer)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons gray salt
• Freshly ground black pepper

Fish tacos

• 3 cups sour cream (one pint)
• 1 1/2 bunches cilantro, chopped
• 2 tablespoons lime juice, plus 6 limes, cut in wedges
• 1 teaspoon gray salt
• 1 jug of canola or corn oil, for frying
• 3 tomatoes, small diced
• 12 red radishes, thinly sliced
• 2 avocado (sliced)
• 2 jalapeno (sliced)
• 1 bag of mexican cheese
• 24 tortillas
• 1 1/2 pounds rockfish or other whitefish cut into 1-ounce strips

Slaw

• Bag of broccoli slaw
• 2 tablespoons of sugar
• 1/2 cup of red wine vinegar
• 1 teaspoon of salt

Steps

Slaw

1. It's best to do the slaw a few hours before cooking the tacos.
2. In a bowl combine/stir broccoli slaw, 2 tablespoons of sugar, half a cup of red wine vinegar and a teaspoon of salt.
3. Refrigerate

Batter

1. Puree the chipotles and egg together in a blender.
2. When well blended transfer to a bowl and whisk in the beer.
3. In a separate mixing bowl combine the dry ingredients: flour, cornstarch, baking powder, and salt.
4. Add the egg mixture to the flour mixture, whisking well to prevent clumps.
5. Add freshly ground pepper.
6. Set the batter aside while preparing the other ingredients.

Fish tacos

1. Preheat oven to 300 degrees F.
2. In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt
3. Mix well and move to a serving bowl.
4. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
5. On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, sliced avocado, sliced jaapeno, and sliced radishes to garnish tacos.
6. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
7. With your fingers dip the fish strips into the batter and carefully place in the hot oil.
8. Fry until golden brown all over, about 2 minutes on each side.
9. With a slotted spoon remove the fish to a paper towel.
10. To assemble the tacos place 1 to 2 pieces of the fried fish on a warm tortilla and garnish with tomatoes, slaw, chopped cilantro, radishes, avocado, jalapeno, cheese and sour cream mix.
11. Serve with lime wedges.