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This was sooooo good. I can’t even think of a proper introduction, other than telling you that you should really go make these. Serve with an ice cold corona and lime and you’re set.
For the fish:
2 lbs. of a firm, white fish (I used a mix of grouper and cod)
1 cup all-purpose flour
½ cup cornmeal
1 bottle of light beer (I used Corona)
salt and pepper to taste
canola oil for frying
If you’re using frozen fish, thaw it out and take a paper towel to dab off the excess water. Cut the fish into cubes and season with a little lime juice, salt and pepper. In a separate bowl, add the dry ingredients. Dust the fish in the dry ingredients first to create a coat that the batter will adhere to. Once the fish is lightly coated with flour set aside. Add the beer into the dry ingredients along with a little salt and whisk well. Add the canola oil to a non-stick skillet and turn the heat to medium high. Once the oil is hot, begin dunking the chunks of fish into the batter and transfer to the oil. Fry until one side is golden brown and then flip. Transfer the cooked pieces of fish to a plate lined with paper towel. Repeat until all of the fish is cooked.
For the cabbage pico de gallo slaw:
½ cup red cabbage
½ cup white cabbage
2 whole tomatoes
1 garlic clove
2 limes (juice and zest)
½ cup fresh chopped cilantro
Finely shred the cabbage and transfer to a bowl. Zest the lime into the bowl and then squeeze the juice into the bowl. Grate the garlic and add to the bowl. Wash the tomatoes well and chop into chunks, removing the seeds first. Lastly, chop up the cilantro and add to the bowl, season the slaw with salt and make sure to combine all of the ingredients well.
For the spicy sauce:
½ cup low-fat mayo
¼ cup low-fat sour cream
2 tbsp. hot sauce (for example, Tabasco)
1 tsp. cayenne pepper
1 tbsp. lime juice
1 garlic clove, grated
salt to taste
Combine all of the ingredients in a bowl, whisking well until no lumps are visible. You can add more or less hot sauce depending on how spicy you like it.
Assembling the tacos and extra ingredients:
2 corn tortillas (two should be enough per person, but for those with a hefty appetite, you may need three)
1 liberal spoonful of the pico de gallo slaw
3 pieces fish
1 tbsp. spicy sauce
1 tbsp. crumbled feta cheese
To assemble the tacos, warm up the tortillas in the microwave for 20 seconds. Next place three pieces of fish on each tortilla and spoon some of the pico de gallo slaw over the fish. Spread a little of the spicy sauce and top with some crumbled feta. Serve with some sliced avocado, a few lime wedges and an ice-cold beer.
To view more of my recipes, please visit www.theyucadiaries.com
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