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
The Best Fish Tacos
I'm sharing my favorite recipe for easy fish tacos. They're delicious, full of all the creamy, crunchy fresh ingredients you could ask for with lots of perfectly seasoned baked fish in every bite, and surprisingly healthy!
Full Recipe:
Growing up in Los Angeles, I’ve had more than my fair share of tacos. These ingredients below happen to be my favorite! Peppery radishes, a flavorful salsa, creamy avocado and plenty of vegetables make for an unbeatable taco.
They’re the perfect meal, filling but won’t weigh you down! Let’s be honest… any reason is a GOOD reason to make fish tacos! You can batter and fry your fish but this way is som much easier and the cabbage and araddish give even better crunch.
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Ultimate Fish Tacos Recipe | Fresh, Easy, and Delicious!
Loaded with fresh, bright flavors, this Fish Tacos recipe is perfect for a quick weeknight meal. Tender and flaky perfectly seasoned fish served over a warm tortilla with all your favorite toppings and a homemade creamy taco sauce, this recipe is seriously delicious. You won’t believe how easy it is to make. I LOVE making fish tacos, expecially when the weather warms up. Beyond delicious and so easy to make at home!
RECIPE:
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It's so delicious! I make this for dinner 3 times a week! Super easy fish recipe
It's so delicious! I make this for dinner 3 times a week! Super easy fish recipe
Ingredients and recipe:
320g haddock fillets
Dry the fillets using paper towel
Salt
Black pepper
Flip over
Salt
Black pepper
Set aside for 15 minutes
Sift 50g All purpose flour
Salt
Black pepper
Paprika
1/2tsp baking powder
Mix well
70 ml water
Mix well
1/2tsp olive oil or a different vegetable oil
After 15 minutes
Sift flour on top of the fish
Flip over
Sift flour on the other side of the fish
Cut the fillets into smaller portions
Add vegetable oil to a pan
Coat the fish with the batter
Place into the hot oil
Repeat
Fry for 5 minutes on medium-low heat or until golden brown
Flip over
Fry for 3-5 minutes
Done!
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How to Cook Snapper Tacos
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida.
Chef Justin takes flour tortillas and jams them with Florida Red Snapper and then dips them into everything Florida.
---------------------- RECIPE ----------------------
INGREDIENTS:
- 2 pounds fresh Florida Red Snapper (or grouper or mahi-mahi) fillets
- 8-12 flour or corn tortillas
- 1 head shredded lettuce
- 2 tablespoons olive oil
MARINADE:
- 1/2 cup olive oil
- 2 tablespoons fresh garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
PREPARATION:
1. Combine olive oil, garlic, cumin, chili powder & lime juice in a large bowl
2. Skin the fish
3. Chop fillets into bite-sized pieces.
4. Combine fish fillets with marinade mixture and refrigerate for 1 hour or overnight.
5. Heat large skillet on medium-high heat
6. Add olive oil to skillet
7. Add fish & marinade to skillet
8. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
ALTERNATE PREPARATION:
1. Combine garlic, cumin, chili powder & lime juice in a large bowl
2. Leave fish whole
3. Add marinade to fish and refrigerate for 1 hour or overnight.
4. Grill fillets on a hot grill.
5. Skin the fish
6. Chop cooked fillets into bite-sized pieces.
7. Fill tortilla with shredded lettuce, fish pieces, and Mango/Avocado Salsa.
MANGE/AVOCADO SALSA INGREDIENTS:
- 2 Florida mangos, diced medium
- 1 Florida avocado, diced medium
- 1/4 cup red onion, diced
- 1 tablespoon jalapeño pepper, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Sea salt and fresh ground pepper to taste
SALSA PREPARATION:
1. Combine all ingredients; mix well and refrigerate until ready to use.
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