Baja fried fish tacos PDF Print E-mail

Baja Fried Fish Tacos

1 cup dark beer
1 cup flour
1/2 teaspoon salt
1 pound boned and skinned white fish
Vegetable oil for frying fish
6 warm corn tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 garlic clove, minced
Tomato salsa
Lime wedges

In a bowl, whisk beer, flour and salt, blending well.

Rinse fish and pat dry. Cut into six oblong pieces. In a deep skillet, heat about one inch of oil to 360 degrees F. Coat fish pieces in beer batter and drain briefly. Slide fish into oil. Turn when golden. Cook another one or two minutes on the other side and remove. Drain on paper towels.

Mix the mayonnaise with a little water to thin and add the minced garlic.

To assemble the taco, add one piece of fish to each tortilla. Add a squeeze of lime juice, if desired. Top with cabbage, tomato salsa and/or mayonnaise dressing.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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