Fish Tacos

fish-tacos
ok, and here are the fish tacos to go with the previous two posts of the stuff to go on them. I might be posting one more fish recipe soon too, no idea what it would be though, but I’ve still got a pound of fish left to use up. well, who knows, I’ll think of something.
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1lb fish
8 corn tortillas
shredded cabbage
1 batch fresh salsa
1 batch mexican creme
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marinade
1/4 cup cilantro
1 cup buttermilk
1 Tbsp hot sauce
1 tsp salt
1 1/2 tsp lime juice
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1.marinade fish for an hour or two
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flour coating
3/4 cup gluten free flour mix
1/4 cup corn starch
1 tsp salt
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1. Dredge marinated fish in flour mixture
2.deep fry till golden brown at 350degrees. about 4 minutes.

~~~~~~~~Tip~~~~~~~~~~~~~~~~
In skillet with small amount of oil(1 Tbsp) or butter on medium-high heat, fry each side of corn tortillas until it bubbles and becomes pliable.
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And finally, make your tacos.

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Mexican Crema

mexican crema
ok ok, I admit, this is not an authentic recipe, but it still tastes good, and goes great with the fish tacos I made it for.

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1/4 cup sour cream
1/4 cup mayonaise
1 Tbsp lime juice
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Mix all ingredients together and store in refrigerator until ready for use. Can be made a day or two ahead of time.

Fresh Salsa

fresh salsa

I mixed a quick batch of this up for the fish tacos I made last night. I made the recipe small so I could have just enough for that meal, so if you want it for a party, you’ll have to increase the recipe a bit. I listed a couple of ingredients as optional, I didn’t use any of them for my tacos, but I think they are common enough that many people will want to use them.
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2 roma tomatoes chopped
2 Tbsp chopped onion
2 tbsp fresh cilantro
(optional) 1 jalapeno seeded (leave seeds if you like it spicy)
1 tsp olive oil
1 tsp vinegar
1/2 tsp cumin
1/2 tsp salt
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mix all ingredients together and let stand for an hour.

Salsa

salsa
2 (14.5oz)can diced tomatoes
4 (8oz)can tomato sauce
2 c. water
½ c. distilled white vinegar
1 tsp. crushed red pepper(more or less to taste)
1 large onion (diced)
2 tsp. salt
1 tsp. garlic powder
1 can corn
1 can black beans (drained and rinsed)
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1. put all ingredients in large pan and bring to a boil
2. reduce heat to low and simmer for 30minutes or until thickened
3. remove from heat and allow to cool
4. store in airtight jars refrigerated until ready to use.

Chili

This is the recipe my mother has always used, though she never really did have amounts, so this is as close as I could come.
chili
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1 lb. ground beef
1 medium onion
salt to taste
pepper to taste
1 TBSP Chili powder
1 tsp paprika
3 can(15 ounce) kidney beans
1 can(32 ounce) tomato sauce
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1. brown ground beef and drain grease
2. add all ingredients to a large pot at medium-high temp
3. bring to a boil and then reduce heat to medium-low
4. simmer covered 1.5 hours

Corn Dogs

corn-dogs
I made these a couple nights ago, they came out really good, although I only had enough Popsicle sticks for four of them.
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1 c. milk
2 large eggs
¼ c. vegetable oil
⅔ c. Wendy Wark Flour Mix
1 ⅓ c. corn meal
2 tsp. baking powder
1 tsp. salt
2 Tbs. Sugar
2 package hotdogs
½ c. Wendy Wark Flour for dusting
16 popscicle sticks
oil for deep frying
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1. Mix milk, eggs, 1/4 cup oil, salt and sugar in a large bowl
2. Stir in the flour, cornmeal, and baking powder
3. pat dry hot dogs with paper towels
4. dust hotdogs with flour to help the batter stick
5. put a popscicle stick in each hot dog
3. Heat oil to 375° F
6. pour batter into a tall glass
7. dip hot dog into the batter and coat completely
8. immediatly place the batter coated hot dog into the oil
9. fry until brown
10. repeat 7-9 until all hotdogs are done. Only fry a couple at a time so they can cook properly.