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The Original Fish Taco Recipe
2 lg Hoki steaks (I use cod when I can't get hoki; but hoki is much better for this)
1 cn Cheap beer (the cheaper the better; don't ask me why)
1/2 c Flour
1 pn Rosemary
1 pn Garlic
1 pn Salt
1 pn Paperika
1/2 c Salsa (I use Pace)
1/4 c Mayo
1/4 Head cabbage (sliced thin)
1 Lime (sliced into sections)
1 pk Tortillas (the original uses corn; but we like flour)
Fish: Rinse and drain fish, and tear it into slightly larger than bite size chunks. Put the flour in a bowl and mix in enough beer to make a foamy paste. Stir in spices. Use this mixure to coat the fish and fry until golden.
The sauce: Mix salsa and mayo and the juice from a lime section. Add a little water if the mixure is too thick to pour.
Tortillas: Microwave until warm and soft.
Construction: Take a warm tortilla. Spoon some sauce on it to form a line down the middle. Place pieces of fried fish on the line and top it with cabbage. Fold and serve with a slice of lime.
This makes about five. The measurements may be off because we are so addicted to this recipe that I'll make it for days on end until we run out of ingredients, so leftover ingredients aren't a problem for us.