Two for Tuesday…on Wednesday?

 

I’m not complaining AT ALL…but yesterday was jam packed with meetings, appointments, and more meetings…we completely forgot to upload our Two for Tuesday on, well…Tuesday!

 

I personally have never made fish tacos at home before…but it’s my ‘go to’ at Cabo Fish Taco in NoDa!

 

Let me know what yall think!

 

Beer-Battered Fish Tacos with Tomato & Avocado Salsa


Beer-Battered Fish Tacos with Tomato & Avocado Salsa Recipe

 

 

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream

 

Ingredients ::

Tomato & Avocado Salsa, (recipe follows)

3 tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

 

 

Tomato Avocado Salsa


Ingredients ::

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

 

Preparation ::

 

Prepare Tomato Avocado Salsa

 

Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

 

Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa

 

Mexican Coleslaw


Mexican Coleslaw Recipe


Ingredients ::


6 cups very thinly sliced green cabbage, (about 1/2 head) (see Tip)

1 1/2 cups peeled and grated carrots, (2-3 medium)

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

 

 

Preparation ::


  1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
  2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

 

 

 

 

 

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