Baja Fish Tacos | Cookin' Somethin' w/ Matty Matheson
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BAJA TACO TIME YA FREAKS BATTERED FISH FRESH PICO DE GALLO CRISP CABBAGE AND SOME CREMA MAKE IT ALL YOURSELF EXCEPT MAYBE NOT THE TORTILLAS UNLESS YOURE REALLY GOOD AT IT AND HAVE THE RIGHT EQUIPMENT BUT ALSO MAYBE ITS JUST EASIER TO BUY THEM WE'RE COOKIN' SOMETHIN’
INGREDIENTS:
TORTILLA INGREDIENTS
1 can/ 620g Hominy
Chicken Seasoning
400g All Purpose Flour
1tbsp Baking Powder
140g Butter (melted)
pinch of salt
oil
BEER BATTER INGREDIENTS
1/2 Cup AP Flour
1 Cup Rice Flour
Pinch of S+P
1 cup beer (Corona, Tecate, or Sol)
PICO DE GALLO INGREDIENTS
3 Roma Tomatoes
2 Jalapenos
1/2 diced red onion
1 Handful of Cilantro, diced
CREMA INGREDIENTS
Sour cream
Mayo
2 limes
Parmesan
s+P
FISH INGREDIENTS
Cod
Salt
Rice Flour
GARNISH
1/2 White Cabbage, thinly sliced
Avocado
Lime Juice
TORTILLAS METHOD
1. Blend a can of hominy with a heaping spoon of chicken seasoning until smooth
2. Measure out 400 grams of all purpose flour / 1 tbsp of baking powder/ pinch of salt
3. Melt 140g of butter, mix into hominy
4. Mix wet and dry ingredients together until dough is formed into a ball.
5. Measure out into 50g ball, cover with wet paper towels, and refrigerate
6. When ready, press tortillas
7. Heat griddle/ pan to medium hot
8. Cook flattened tortillas until lightly brown on both sides, wrap them up in a towel to keep warm
BEER BATTER METHOD
1. Mix together 1/2 cup all purpose flour and 1 cup rice flour
2. Add 1 cup of beer
3. Whisk together until loose
PICO DE GALLO METHOD
1. Dice 2 roma tomatoes
2. Dice 2 jalapenos
3. Dice 1/2 red onion
4. Dice Handful of cilantro
5. Mix all together, set aside
CREMA METHOD
1. Mix together equal parts sour cream and mayo
2. add zest of 2 limes, salt, and parmesan
3. fold together
FISH METHOD:
1. Season with salt
2. Dust with rice flour
3. Dredge in beer batter
4. Submerge in hot oil until golden
5. Set on wire rack to drain
PLATING METHOD:
1. Place warmed tortilla on plate
2. Add fish, then crema
3. Then add a scoop of pico de gallo, cabbage, and sliced avocado
Super Easy Oven Baked Fish Recipe|Fish Recipe| Quarantine Recipe
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Super Easy Oven Baked Fish Recipe
Ingredients! Oven Baked Fish
salt to taste
pepper to taste
1 tsp dried mustard
1 tsp smoked paprika
1/3 tsp dried pepper flakes
crackers with chopped parsley (optional)
bake on 350 degrees for 20 minutes
Good Luck!!!
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Red Snapper & Shrimp Burrito/Taco
Cook E doeFace has made yet another quick and scrumptious meal. Come watch her prepare Red Snapper and Shrimp Burrito...... RECIPE BELOW..
Red Snapper and Shrimp Burrito
2 lbs of Red Snapper fish or light/medium white fish (tilapia, swai, whiting)
½ pound of shrimp (large)
1lb of taco cheese
Sour cream
Dry Rub:
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. coriander
1 tsp. cumin
Salt & Pepper to taste
Add 3 swigs of canola oil to pan and sear fish on both sides for about 2-3 minutes on each side
Remove from pan
Add butter to pan, add shrimp, salt & pepper...cook until pink
Wet Sauce:
1 dried Acho Chili (boil in ¼ cup of water until chili becomes soft...keep the liquid for the sauce)
½ of red onion (grilled or pan seared)
½ mango (grilled or pan seared)
Bunch of cilantro
Blend well in blender and set aside
Salsa:
1 chopped Roma tomato
½ chopped mango
½ diced red onion
½ diced avocado
¼ drained black beans
½ clove minced garlic
½ jalapeño minced
Squeeze ½ lime juice
Salt and pepper to taste
Mix together and set aside in fridge
Tortilla:
In a pan, add one tablespoon of butter, garlic powder, add burrito and let it brown on both sides.
Combine:
On burrito add fish, wet sauce, cheese, salsa and sour cream. Wrap in burrito and serve.
Njoy
Cook E
Baked Puffy Fish Tacos - Easy Crispy Fish Tacos - Food Wishes
I had to cheat and use flour tortillas, and some might argue this is closer to a tostada, but in my world, if it’s on a tortilla, and you can fold it, it’s a taco. So, with that said, I will proclaim this to be the best fish taco ever, baked or otherwise. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Baked Puffy Fish Tacos, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Easy Fish Tacos
Here is what you'll need!
Easy Fish Tacos
Serves 8 (makes 16 tacos)
INGREDIENTS
Cabbage Slaw
3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia filets
¼ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Corn tortillas
Garnish
Cilantro
Lime
PREPARATION
1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!
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Best Fish Taco Sauce EVER - In Less than 5 minutes
Fish Taco's are made great with the sauce that gets up on top of them. This is a simple sauce that taste great on any type of fish taco and probably a lot more. Not only does it taste great, but it's super quick to make.
Ingredients:
1/2 cup of Mayo
1/2 cup of Sour Cream
2 tablespoons of diced adobe chilis in adobo sauce
2 tablespoons of lime juice
1/4 tsp of salt
1/2 tsp of garlic powder
Mix it up and ENJOY!!!!
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Hi! My name is Jason and I live in Southern California. There are two or three NEW video's EVERY WEEK MORNING (Mon-Fri). I upload vlogs, reviews of stuff, mostly cooking and everyday life. I hope you enjoy!