Fish Tacos is perfect choice for your lunch or dinner whether it is for your family or to surprise your friends with this tasty savoury. The wonderful flavor of the fried fish goes fantastically with Mexican salsa, roasted red salsa, green salsa, mayonnaise and fresh shredded cabbage. This fried fish tacos and amazing cabbage slaw together they make excellent combination. This fried fish tacos recipe packs so many flavors into every bite, so your family and friends go crazy at your next dinner party!
Ingredients:
For The Fish
– 450 g parrotfish, cut into large cubes
– 3 cups flours
– 1/4 cup cornstarch
– 1 tablespoon baking powder
– 2 eggs
– 2 1/2 cup beer
– Salt to taste
– Pepper powder to taste
For Green Salsa
– 450 gm tomatillos
– 1 chopped onion
– 1 garlic clove, minced
– 1 jalapeno pepper, seeded andamp; chopped
– A bunch of cilantro leaves
– Juice andamp; zests of 1 lime
– Salt to taste
For The Roasted Red Salsa
– 1 tablespoon olive oil
– 6 Italian tomatoes, halved
– 1 onion, peeled andamp; quartered
– 2 Serrano peppers, seeded andamp; halved
– 4 garlic cloves
– A bunch of cilantro leaves
– Juice andamp; zests of 1 lime
– Salt to taste
For The Mexican Salsa
– 2 tomatoes, seeded andamp; chopped
– 1 red bell pepper, seeded andamp; chopped
– 1 jalapeno pepper, seeded and chopped
– 1 garlic clove, minced
– 1 onion, chopped
– Juice andamp; zests of 1 lime
– A bunch of cilantro leaves
– 1 tablespoon olive
– Salt to taste
– Pepper powder to taste
For The Guacamole
– 4 avocados, pureed
– Juice and zests of 1 or 2 limes, depending on size
– 1 jalapeno pepper, chopped
– A few drops of green Tabasco, to taste
– Salt to taste
– Pepper powder to taste
For Garnishing
– Mayonnaise
– Shredded cabbage
– Onion
– Cilantro
– Lime wedges
– Canola or peanut oil for frying
– Corn tortillas
How To Cook?
For The Green Salsa
1. Take tomatillos, remove papery husks from them and rinse well.
2. Cut these tomatillos into halves and put the cut side down on a baking tray lined with parchment paper.
3. Place this baking sheet under broiler for about 5 minutes or until lightly blacken the skin.
4. Place these tomatillos, onions, garlic, jalapeno, cilantro and lime juice in a blender and blend them until they are finely chopped and mixed.
5. As per your taste season with salt and put it in refrigerator to cool.
For The Roasted Red Salsa
1. Preheat oven at 200 C (400 F).
2. Place the tomatoes, onions, Serrano pepper and garlic on baking tray which is line with baking sheet.
3. Drizzle some olive oil over them and season with salt and pepper powder.
4. Put this baking tray in oven and bake these Ingredients for about 30 minutes or until tomatoes look soft and the onions and pepper are burn slightly and turns black.
5. Transfer them into blender and blend them to coarse puree with cilantro. If it is too thick, add little water and keep in the refrigerator.
For The Mexican Salsa
1. In a bowl, place all the Ingredients together and mix well.
2. Keep in refrigerator to cool.
For The Guacamole
1. In a blender, put together all the Ingredients and blend them till mix well.
2. Season with salt and pepper powder. Keep in refrigerator.
For The Fish
1. Start with the beer batter, in a large bowl, combines 2 cups of flour along with cornstarch, baking powder and salt.
2. In a blender, blend eggs and beer together and quickly stir into the flour mixture.
3. Heat sufficient oil in deep frying pan.
4. Dust the fish pieces lightly with the remaining flour and deep them into prepared beer batter.
5. Fry them till golden brown and crispy. Drain on paper towel.
6. At the serving time, place this fried fish in a tortilla, add a glob of mayonnaise, top with shredded cabbage and garnish with green salsa, roasted red salsa, Mexican salsa and guacamole.
Preparation Time: 30-35 Minutes
Cooking Time: 30-40 Minutes
Servings: 3-4 Persons