Easy Fish Taco Recipe? ???? Make Rolled Wahoo (Ono) Fish Tacos! NEVER BUY FISH TACOS AGAIN!
Looking for an easy fish taco recipe? Try a rolled wahoo fish taco made with a garlicky Mexican creme and a pico de gallo made with pineapple! You'll never buy fish tacos again!! Share this with you family and fishing buddies ➤
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE ????
➤ Staub Cast Iron 12 Fry Pan - Dark Blue
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ 12-inch Chef's Knife $19.95
➤ Whisk set 12,10, 8.5
➤ Stainless Steel Tongs Set 12, 9 Locking
➤ Multi-Purpose Stainless Steel Scraper & Chopper
➤ Microwave Tortilla Warmer, 10-Inch
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 24 Round Hard Wood Cutting Board
➤ Pinch Bowls w/lids (set of 3)
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn
➤ Orange Citrus Juicer/Squeezer
➤ Ex-Large Mixing Bowl w/Lid
PHOTOGRAPHY EQUIPMENT USED ????
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black
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Simple and Delicious Homemade Baja Fish Tacos Recipe
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The Baja fish taco, specifically, involves battered, deep-fried white fish with a piquant creamy sauce and a light slaw of finely sliced cabbage, rolled in a flour tortilla. I’m sure anyone might make them with corn tortillas if that is all one has. I have seen a few variations on the creamy sauce in the taco, and so I think it’s fair to say that a chef might create their own, within some basic parameters: it needs to be creamy, and it needs to be piquant. Whether it is actually spicy is left to personal taste. For instance, mayonnaise with lime juice and zest and a pinch of cayenne pepper would satisfy the requirement, as would crema blended with chipotles in adobo. This recipe describes a sauce that I like, but be creative within the brief and the particular contents of your kitchen.
These need to be consumed fresh. Have the cabbage cut and mixed with any other elements you’re using, the sauce ready, etc., before frying the fish. Then when it comes out let it drain briefly on a wire rack while salting, and then put it right into some tacos.
The sauce can generally be made up to a day ahead. The slaw might be prepared right before, or further in advance depending on whether it might need to sit together. Typically the slaw is just finely sliced cabbage, often in two colors, but it could also be a more traditional slaw-type salad of shredded cabbage and chiffonade scallions, possibly hot peppers, etc. If it were spicy and sour, then pure crema might be used for the sauce and the overall flavor profile preserved.
Makes enough for 6-8 people, roughly 16 tacos.
Equipment:
• deep (or shallow) frying setup with wire rack for finished items
• shallow dish for dredging in flour
• pair of plates or container for warming and holding tortillas
• mixing bowls for sauce, slaw and batter
Ingredients:
1 lb white fish many options will work; or shrimp
1 cup AP flour optionally sub in 5T of starch
1 cup beer Mexican lager ideally, such as TJ Beer (Cerveza Tijuana)
1/4 tsp black pepper ground
Slaw:
.25-.125 head cabbage sliced very thin, perhaps with a mandolin
1-2 ea scallions sliced very thin at high bias if possible; or red onion; optional
1 oz dressing optional; equal parts olive oil and cider vinegar, or something spicier
Cream sauce:
1/4 cup crema similar to sour cream; opt. sub yogurt, creme fraiche
2 Tbsp honey or maple syrup
2 Tbsp lime juice optionally include zest
1-3 tsp Fermented hot pepper relish or minced fresh hot peppers, or healthy amount of hot sauce
Garnish:
1/4 bunch cilantro
1 ea lime cut in segments for squeezing over tacos
Procedure:
1. In a small bowl, combine the cream sauce ingredients and mix well. Cover the bowl or transfer to a lidded container (or squirt bottle) and refrigerate until needed later.
2. Prepare the slaw, which might be just cabbage or just dry cabbage and green onion.
3. It is optional to use a little dressing to make sure the slaw has more flavor, and it doesn’t have to be fancy. Mix a tablespoon each of cider vinegar and olive oil, for instance. Or use pepper vinegar, or a mix.
4. Set up the fryer to warm up.
5. Set up to batter the fish. First, the pieces of fish will be dredged in flour, and then dipped in batter and fried. A shallow dish like a pie tin works well for dredging, then the fish may be dipped into batter in the mixing bowl.
6. Place the flour and black pepper into the mixing bowl and mix them together well. Don’t wet it until the fryer and the fish are both ready.
7. Prepare the fish for frying. Make sure remove any stray scales, and rinse the fish if you like, then pat it dry. Cut half-inch thick filets into strips roughly an inch wide and two inches long.
8. Once the fryer is at the proper temperature, measure out a cup of beer to use for the batter, and prepare to fry the fish.
9. Use a pair of chopsticks to mix the beer into the flour. It does not need to be completely smooth; some lumps are okay. (This batter is essentially identical to tempura batter, except that beer is used instead of sparkling water.)
10. Once the batter is ready, quickly toss the fish pieces in flour, and then transfer them to the batter.
11. Pick the pieces of fish out of the batter with the chopsticks and drop them into the fryer basket.
12. Allow the fish to fry 2-3 minutes, until it is golden brown and delicious.
13. Let the fried fish drain briefly on a wire rack; dust it with salt and possibly other seasonings as desired.
14. Place 2 or 3 pieces of fish along with a tuft of slaw into a warm tortilla, and top with about a teaspoon (5-7ml) of the creamy sauce.
15. Eat it with some lime and cilantro while the fish is warm and crispy yet fluffy.
Music:
How To Cook Mexican Tacos || Fish Tacos|| Meat Tacos||Top 2 Tacos|| Fish & Meat easy & quick recipe
It is believed that the origin of the taco started in Mexican silver mines. ... Taquito is a Spanish word that translates to small taco. It is believed that the word taco originally referred to pieces of paper that miners would wrap around gunpowder and use in holes that were carved into the face of the rock.
#Mexicantacosfish&meat
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#Tasty
#Meattacos
#Fishtacos
Brad and Matty Matheson Make Fish Tacos | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of It's Alive. He's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.
Be sure to check out Matty's new book:
Out this fall!
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Tacos | Basics with Babish
First 100 people get $50 off their first two weeks of Blue Apron, here!:
Sponsored by Blue Apron
This week on Basics I'm going to show you how to transform taco night. I'll show you how to make corn tortillas, different proteins, and garnishes.
Recipe:
Ingredients & Grocery List:
+ For tortillas:
2 cups Masa harina
1 1/4 cups Water
+ For chimichurri and skirt steak:
1 Fresno pepper
2 Tbsp Red wine vinegar
1/4 cup Olive oil
Handful cilantro or parsley
4-5 cloves garlic
Small handful fresh oregano
Salt and pepper
1 skirt steak
+ For the chicken and its marinade:
2 chicken breasts
2 cloves garlic, roughly chopped
2 limes, juiced
Shakes of:
White pepper
Cumin
Smoked paprika
Oregano
Cayenne Pepper
Olive oil
Salt and pepper
+ For the chorizo potato filling:
2 russet potatoes
Dash of white vinegar
2 links of chorizo (casings removed)
Vegetable oil
Salt
Olive oil
+ For the rajas con crema (to accompany the chicken):
3 poblano peppers
1/4 white onion, sliced
Dried oregano
1/4 cup heavy cream
1/2 lime, juiced
Salt and pepper
+ For the pickled radishes (to accompany the chicken):
4 radishes, thinly sliced
2ish cups of apple cider vinegar
Mustard seeds, whole peppercorns, and dill (optional)
+ Other garnishes (to accompany any taco):
Half of one white onion, diced
Cilantro or parsley to taste
One lime, juiced
Cotija or feta cheese
Special equipment:
+ For the tortillas:
Tortilla press or large skillet
Nonstick or cast iron skillet
Gallon size plastic storage bag
+ For the chimichurri:
Food processor
Gallon plastic bag for chimichurri marinade
Blue Apron tacos recipe:
Music:
'90s Kid Blue Wednesday
Sweet Berry Wine Blue Wednesday
My first cookbook, Eat What You Watch, is available now in stores and online!
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Crispy Beer-Battered Fish Tacos for 1 - Real-Time Cooking for Beginners - Mikey Conquers The Kitchen
Mikey Conquers The Kitchen
Real-Time Cooking for Beginners
Easy Recipes for One
Crispy Beer-Battered Fish Tacos
Make sure to have everything out and ready!
Ingredients:
- 1/4 cup Vinegar
- 1/4 cup Water
- Salt and Pepper
- 2 tsp Sugar
- 1 Garlic Clove
- 1 Jalepeno
- 1 big tbs Sour Cream
- 1 big tbs Mayo
- 1 Lemon
- Red or Green Cabbage
- Cilantro
- 1/4 tsp Cumin
- 1 tsp Cayenne
- 1/2 tsp Smoked Paprika
- 1/2 cup Self Rising Flour
- 1 Beer (any kind you want)
- Vegetable Oil
- Small Tortillas
- Tilapia or Cod (Thawed if frozen)
Equipment:
- Knife
- Cutting Board
- Microwave Safe Dish
- Microwave
- Several spoons
- Teaspoon Measure
- 3 Mixing Bowls
- Zester or Grater
- Pan for Fish
- Fork or Whisk
- Paper Towel
Optional
- Pan for Tortillas
Make sure you have everything ready and then start the video!
#MikeyConquers #Fishtacos #Cookingforone