2 lbs. firm white fish (cod, tilapia, halibut) cut into 2 oz fingers
1/2 small head of red or white cabbage finely shredded
20 corn tortillas
3 limes cut into wedges
1/2 cup finely chopped cilantro
Combine 1 cup Mexican Crema and 2 TBSP Mexican Chile sauce (i.e. Tabasco, Cholula)
Pickled Red Onion
Combine 1 thinly sliced red onion, 1 TBSP sugar, 1/4 cup white vinegar, 1/4 cup hot water. Seal in an airtight jar and refrigerate. Lasts up to 4 weeks.
Filing Directions and Taco Assembly
Mix the flour, salt, pepper, and paprika and then divide in half. Use one half of the dry mix to make the batter by mixing with egg and beer. You want the batter to cling to the fish but also drip excess away-consistency of heavy cream. Heat two pints of vegetable oil in a large deep frying pan or wok. Dip pieces of fish into the batter and let the excess batter drip off, then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. Cook fish for about 3 minutes. Place cooked fish on paper towel to soak excess oil. Place shredded cabbage, 1 piece of fish, pickled onions, crema sauce, and cilantro on a warm tortilla. Serve with lime wedges and enjoy.
Mom’s homemade pizza dough.
Prep Time: 15 minutes
Mix time: 15 minutes
Yield: 2 regular size pizzas
– 1 pkg yeast
– 1 tsp sugar
– 1 Cup warm water (approx 115º
– 1 1/2 tsp salt
– 1 Tbsp oil
– 1 Egg Beaten
– 3 1/2 Cups Flour
– Mix yeast, sugar and water in a bowl and let sit for about 5 minutes until yeast starts to foam.
– Add remaining ingredients to mixing bowl then add yeast mixture and knead dough until well mixed.
– Put in a greased bowl and cover with plastic wrap and then a towel, let rest at room temperature until it doubles in size (approx 1 1/2 hours) then punch down then either refrigerate over night or make into 2 pizzas.