Fish Taco Fiesta

On Sunday night we decided to branch out and try to cook something we have never made. Fish tacos were on the dinner menu! I must admit that we did not come up with the idea on our own. We were inspired by the delicious beer battered cod tacos we had at Quicks Hole restaurant located near the Woods Hole ferry dock. Since many places in the village close during the off-season, we only ate at Quicks Hole a few days before they were going to shut down until next year. As a result, we needed to figure out some other way to satisfy our fish taco cravings by making our own. The recipe is slightly labour intensive, but if you have a couple people to help it definitely makes the prep speedier and more fun. And of course, cooking is more fun when there is Mexican music blaring in the background!

fishtacos

Pico de Gallo
Makes 6 cups
1/2 head green cabbage, diced
5 Roma tomatoes, diced
2 cloves of garlic, smashed
Juice of 1 1/2 limes
1/2 large red onion, diced
1 jalapeno, minced
1 cup chopped fresh cilantro
Salt and pepper to taste
Mix all ingredients together and let marinate in the fridge for 3 hours before serving.

Lime Crema
1 cup sour cream
Juice from 1 lime
Zest from 1 lime
Dash of tobasco
Salt to taste
Mix all ingredients together

Beer batter (for fish)
1 cup flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 beer (not all of it, just enough to make pancake batter consistency. We used approximately 1 cup of beer)

Flour for dredging
1 litre of oil
6 tilapia fillets, cut in half lengthwise

Heat oil in a deep pot on the stove. It should reach 375F, but since we didn’t have a thermometer to test the oil temperature we just guessed and did a test run for the first piece of fish.
Mix flour, baking powder, salt, pepper, and paprika together. Slowly add beer in increments until the batter reaches the consistency of pancake batter.
Pat dry the fish fillets. Put some flour on a plate and dredge each fish fillet. Drop fish into beer batter to fully coat. Place into heated oil and fry for 4-5 minutes (until golden brown and cooked through).  Once cooked, place on paper towel to soak up the excess oil.
To assemble the tacos we used mini flour tortillas (you can use corn tortillas for a more authentic experience) and topped them with the pico de gallo, lime crema and our beer battered fish. If you want to go all out with this fish taco experience, you can also add tartar sauce and guacamole. Oh yes, and you might want to eat over a plate with a couple napkins nearby as these little beauties are quite messy but absolutely delicious! Who needs a restaurant when you make it yourself? Enjoy!

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