Postby Hj » Tue May 11, 2010 7:39 pm
More Sauces to try
~Serrano Cilantro Ranch Dressing
In a large, deep mixing bowl- whisk together
1 c. buttermilk
1 c. mayonnaise.
Remove veins ñ seeds
2 serrano peppers - mince finely.
Add serranos-
1 minced garlic clove
1/4 c. cilantro chopped
Process with a hand blender until cilantro is in very small pieces ñ mixture has a slight green tint. Season with salt ñ ground black pepper - refrigerate.
About 1 pint - refrigerated up to 4 days.
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Beer-Battered Fish Tacos with Baja Sauce n Beer
5 star rating
1 lb. firm white fish fillet, cut into 1½ inch pieces
1) 12 oz. bottle Mexican beer
1 tablespoon Mexican seasoning
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup Mexican beer
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips (about 1/2 cup)
~Baja Sauce
Place fish in large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
Pour oil to depth of 1½ inches into a deep skillet or Dutch oven; heat to 360° F.
Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
4 to 6 servings
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Baja Fish Tacos with Mahi Mahi
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup Mexican crema
1 teaspoon chopped fresh cilantro
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 cup dark beer (Bohemia or Shiner Bock
2 lbs mahi mahi, filet cut into 1 inch wide strips
1 lime
12 soft corn tortillas
vegetable oil (enough to fry fish)
2 cups shredded cabbage
2 large tomatoes (peeled and chopped)
lime wedges
Mix first four ingredients together to make sauce, place in refrigerator.
Whisk flour, salt, pepper and cumin together in a mixing bowl.
Slowly pour in beer while whisking until a smooth batter is formed.
Allow this to stand about 15 minutes.
Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip.
Allow this to stand 15 minutes.
Heat oven to 200° F, wrap tortillas in aluminum foil and place in oven.
Heat oil (about an inch deep in large skillet over medium heat.
Place fish in batter and thoroughly coat.
Fry fish in oil until golden, (about 5 minutes.
Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried.
Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato.
Serve with a wedge of lime and I like to put some Tapatio sauce on the taco.
A mistake is sometimes a great creation
