nordic454
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1 cup sourcream ( or greek yogurt )
1 cup mayo
2 whole chipolte peppers
bog-o-limes limes
salt/pepper
chili powder
miced garlic
head of cabbage (regular or red)
1-3 lbs of mild white fish
mexican beer
1 cup flour
flour tortillas
White Baja Sauce
Start with mixing your Mayo and Sourcream together in a glass bowl (I prefer glass). Finely dice up Chipolte whole peppers, add to your bowl. Next, take the zest of 2 limes (grate the skin) and squeeze 1 lime into bowl. Add 1 Tblsp minced garlic, salt/pepper to flavor. Mix together very well. If you need more taste, or kick add Chili powder for more bite. Be carefull, this recipe gets hotter as it sets up in the fridge. Once you have your sauce to your liking, put it in the fridge for at least 2 hours. It will set up, and all the flavors will meld together. A warning: When you first are done mixing all the ingredients, it may not taste all that great: it will be very "limey", and not very spicy. "But wait, theres more" after it sets up, it will taste completely different. This is the time to really judge it and add stuff if needed.
The Fish-
Many suggest using cod; I decided on the somewhat cheaper tilapia since it looked gorgeous at the store and it's a nice manageable size for our
purposes. Regardless, get it into 1-inch wide strips.
The batter for the fish is very straightforward
1 cup flour
2 teaspoons salt
1 beer, not dark
Combine flour and salt, then add beer. Look for a pancake batter consistency. It's rather goopy, which was nice since the batter actually stayed on the fish when we fried it.
Get a big pan with a thick lip and put enough oil so it's about an inch thick. Turn the heat up to medium-high. All the recipes I've found gave a specific temperature, but we don't have a thermometer, so it was just a guessing game. Make sure it's not on high or it will start to smoke and all chaos will break out.
Turn the fish after about a minute. Look for the color to decide when to remove. Brown is bad; golden is okay. What you're looking for is something a little less than golden. Remove and place on a plate with a paper towel to drain.
Cut up the cabbage. Slice as thinly as possible so the strands still stay together.
Take your tortillas and
place the freshly fried fish and the cabbage inside and slather it with the sauce. Squeeze some lime juice over it all. It will be messy. It will be spicy. Chances are, you'll never have tasted a taco quite like this. Make sure a beer is within arms reach and devour until all is gone. The last part won't be too hard.
1 cup mayo
2 whole chipolte peppers
bog-o-limes limes
salt/pepper
chili powder
miced garlic
head of cabbage (regular or red)
1-3 lbs of mild white fish
mexican beer
1 cup flour
flour tortillas
White Baja Sauce
Start with mixing your Mayo and Sourcream together in a glass bowl (I prefer glass). Finely dice up Chipolte whole peppers, add to your bowl. Next, take the zest of 2 limes (grate the skin) and squeeze 1 lime into bowl. Add 1 Tblsp minced garlic, salt/pepper to flavor. Mix together very well. If you need more taste, or kick add Chili powder for more bite. Be carefull, this recipe gets hotter as it sets up in the fridge. Once you have your sauce to your liking, put it in the fridge for at least 2 hours. It will set up, and all the flavors will meld together. A warning: When you first are done mixing all the ingredients, it may not taste all that great: it will be very "limey", and not very spicy. "But wait, theres more" after it sets up, it will taste completely different. This is the time to really judge it and add stuff if needed.
The Fish-
Many suggest using cod; I decided on the somewhat cheaper tilapia since it looked gorgeous at the store and it's a nice manageable size for our
purposes. Regardless, get it into 1-inch wide strips.
The batter for the fish is very straightforward
1 cup flour
2 teaspoons salt
1 beer, not dark
Combine flour and salt, then add beer. Look for a pancake batter consistency. It's rather goopy, which was nice since the batter actually stayed on the fish when we fried it.
Get a big pan with a thick lip and put enough oil so it's about an inch thick. Turn the heat up to medium-high. All the recipes I've found gave a specific temperature, but we don't have a thermometer, so it was just a guessing game. Make sure it's not on high or it will start to smoke and all chaos will break out.
Turn the fish after about a minute. Look for the color to decide when to remove. Brown is bad; golden is okay. What you're looking for is something a little less than golden. Remove and place on a plate with a paper towel to drain.
Cut up the cabbage. Slice as thinly as possible so the strands still stay together.
Take your tortillas and
place the freshly fried fish and the cabbage inside and slather it with the sauce. Squeeze some lime juice over it all. It will be messy. It will be spicy. Chances are, you'll never have tasted a taco quite like this. Make sure a beer is within arms reach and devour until all is gone. The last part won't be too hard.
