|beer battered fish tacos|
there are few things better than sunny saturdays where life slows for a moment, and you can enjoy moments together. that’s exactly what today was like for us. our morning was slow going, after a late night with friends. but, our afternoon quickly picked up when we met james’ parents (and their puppy daisy) near castle island in south boston. we enjoyed a walk near the beach taking advantage of the great weather, after a weeks worth of rain.
with the day being filled with sun and sea, it really inspired what we wanted for dinner. we were craving some serious seafood. and almost made these delicious mussels. however, i wanted fresh fish with crunchy veggies and offered up the idea of fish tacos, something we’ve never made before. james agreed, and came up with the fun idea of us both searching for recipes and then sharing our top finds. unfortunately, we both seem to get excited and end up reading the recipes we find out loud, thus ruining the big reveal.
these fish tacos ended up being a concoction of maybe 4 different recipes that we adjusted to our liking. they also ended up surpassing every expectation we had! typically, new recipes take us a few tries to master, but this one was absolutely perfect and we would not change a thing.
the best part was since we had a ton of different topping options, we could really mix and match what we wanted.
Beer Battered Tilapia
1 lb fresh tilapia, cut into cubes & seasoned with salt
2 cups flour
1 tsp salt
1 tsp pepper
1 tsp chili powder
12 oz beer, we used bud light lime
preheat vegetable oil in a large non-stick skillet
step 1) in a medium-large mixing bowl, combine the flour, salt, pepper and chili powder. Slowly whisk in the bottle of beer until thoroughly combined.
baker’s mark: the batter should be a little like a soupy pancake batter, if yours is too thick or too wet adjust the flour/beer amounts.
step 2) dip each cube of tilapia into the batter, and carefully place into your preheated oil. fry your fish until golden on all sides, should take between 4 and 5 minutes. when finished, we find that it helps to set the fish on a plate that is lined with a paper-towel to help soak up any extra oil.
step 3) dip, place, fry, repeat.
|if you can’t see the onion, that’s because james makes me put it on the side. he hates onion! weirdo.|
15oz can of corn
2 fresh jalapeños, seeded and diced
1/2 small red onion
juice of 2 limes
a bit of lime zest
3/4 cup cilantro, chopped
salt and pepper to taste
step 1) combine all the ingredient together. toss, mix, toss, mix. salt and pepper to taste.
2 cups broccoli slaw, shredded
1 cup red cabbage, shredded
2 lime, juiced & zested
1 jalapeño pepper, seeded and diced
2 clove garlic, minced
salt and pepper to taste
step 1) same as above. combine all together & mix thoroughly. salt and pepper to taste.
Spicy Avocado Cream
1 ripe avocado
3/4 cup sour cream
1/2 tsp salt
1/2 tsp pepper
20 pieces of jarred-pickled jalapeño, plus 2 tbsp of juice
step 1) place everything in a blender/food processor and combine until creamy.
other toppings we had:
pico de gayo, fresh avocado slices, and lime wedges
How to build the taco
place a warmed flour tortilla on a plate.
spoon corn salsa on to tortilla.
then pile on the broccoli-cabbage slaw.
place fish on top of slaw.
drizzle the spicy avocado cream.
add any additional toppings.
wrap & enjoy!