Browsing Tag

Tacos

Baja Style Fish Tacos

 

I have to learn to be flexible. Or at the very least being ok with being more flexible. Like when you plan to post one thing, but then decide to go another route because…..Monday. I intended to share an awesome salmon dish, which I will eventually. But I felt like Monday needed some uplifting so I went with these fish tacos. I only recently made these, for Cinco de Mayo. I have never battered fish and fried it like this and I was so excited by the result that I had to share. When I made these my husband and I just stared at them amazed that they came out as good as they did. He somewhat recently has decided he no longer likes seafood, so coming from him this was a compliment. The other bonus is that after you fry the fish, you can freeze them so you have them any time you feel the need for a fish taco. I’ve had this a couple times since, and I just reheat them at 400 degrees for about 20 minutes or so, depending on the size of the fish. They have been perfect each time. I also love the sour cream sauce that goes with it. The original recipe calls for a mix of sour cream and plain yogurt. For this picture, which became lunch after, I used just sour cream and it was delightful. If it’s a dreary Monday where you are too, add some fiesta to it with this dish.

 

Ingredients

For the crema

For the tacos

Instructions

  1. To make the crema, combine all of the ingredients and mix well to blend. Adjust seasoning to taste. Set aside, in the refrigerator until you are ready to use.
  2. Season the fish pieces with salt. Set aside. In a deep heavy pot, pout olive oil so that it's 1 1/2 inches deep. Heat over medium-high heat until it reaches 350 degrees. Line a large baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder, and salt. Slowly stir in the beer and mix until smooth.
  3. Using tongs dip a piece of fish into the patter, letting the excess drip off. Transfer to the pot with the oil and fry for about 2-3 minutes, flipping once. You will want the batter to be golden brown and the fish cooked through. It's easiest to do this in batches, you do not want more than 4 pieces of fish in the pot at a time. Remove the fish to the prepared baking sheet and repeat until all the fish is cooked.
  4. Serve with corn tortillas, cabbage, crema. You can also top with cilantro.

Notes

This recipe is adapted from Annies Eats.

Mexican Rice

 

It’s Cinco de Mayo a day to enjoy all the yummy eats and drink some tequila. Actually it’s only about 6AM here so no tequila for me yet. Maybe a tequila sunrise would be appropriate? In all honestly, I saw a post from a fellow blogger, How Sweet Eats for Rose Sangria, and I just happen to have some Rose, so that will most certainly be happening this evening. Anyway, back to this rice. I dare to be different today and post a side dish rather than taco inspiration. Don’t get me wrong I LOVE tacos! So much, actually, that I’ve researched apparel ad nauseam to express my affections. But this rice dish caught my eye a while ago. I was focused on my health for a bit and got completely distracted by potato chips and Easter Candy, but I didn’t forget and I’m trying to regain focus. If you are trying to stay healthy, or eat something a bit lighter, just like me, you are going to enjoy this dish. It uses brown rice and fresh veggies so it’s super healthy, and super flavorful. I had it as a side, but brought left overs for lunch because it’s that good and satisfying. If you want to limit your taco intake or perhaps have a side dish to enjoy, try this dish.

Ingredients

Instructions

  1. Prepare the rice according to the package directions.
  2. In a pan, heat a bit of olive oil about 1-2 tsp. Add in the onion, jalapeno and tomatoes. Cook about 8-10 minutes. Add in the garlic and cook about a minute more. Add in the tomato paste and spices and heat through. Add in the cooked rice, salt and pepper, and mix together. Serve warm.

Notes

Recipe from Skinnytaste.