#fish taco

fish tacos!!

tattoo by bitch ink

Food of the day: Food truck Tacos

Fish taco and shrimp taco, got these babies during the food truck festival, for 5 dollars each, I must say they are a tad hefty considering it wasn’t crazy amazing, but definitely a change from the usual taco bell. The ingredients were there but the whole taco just didn’t come together to make this an amazing taco, o wells, can’t be always good food I guess? 

FISH TACOS FROM DON’T STARVE

Fish tacos are a bit of a staple food around here, and always a fun production to make. Fresh avocados, juicy tomatoes, and flaky fried fish dipped in beer batter make for the perfect weekend food. Wrap it all up in a corn tortilla and you have the perfect food for satisfying your hunger. 

As always, the recipe is below the cut. Happy eating!

- MJ & K

Ingredients: 

For fish tacos - 

• 1 cup all-purpose flour
  
• 1 tsp salt
  
• ½ tsp pepper
  
• 1 cup dark Mexican beer
  
• Oil for frying
  
• 2 pounds fresh tilapia, halibut, or cod fillets
  
• 1 cup shredded lettuce or cabbage
  
• 1-2 ripe avocados, cut into small chunks
  
• 1-2 roma tomatoes, cut into small chunks
  
• 1 jalapeno, chopped fine
• Salsa
  
• Lime wedges
  
• Cotija cheese
  
• Corn tortillas
  

For crema sauce- 

• 1/3 cup mayonnaise
  
• 2/3 cup Mexican crema (or sour cream)
  
• 1 tsp lemon zest
  
• 2 Tbsp lemon juice
  
• ¼ tsp chili powder
• Salt and pepper
• Chopped cilantro (optional)

For rice and beans - 

• 2 cups white rice
  
• 3 cups chicken broth
  
• 1 small can spicy V8 tomato juice 
  
• 2 tsp cumin
  
• 2 tsp oregano
  
• ½ cup chunky salsa
  
• 1 can black beans
  
• 2 tsp cumin
  
• 1 tsp oregano
  
• 1 tsp chili powder
  

For the rice, combine your rice, chicken broth, tomato juice, cumin, oregano, and chunky salsa in a rice cooker and stir to combine. Let your rice cook until it is finished and tender and then use a fork to recombine the salsa. 

For the beans, add both the black beans and their juice into a small pot over medium-low heat. Add the cumin, oregano, and chili powder and stir to combine. Heat until the beans are hot and tender. 

To make the cream sauce, whisk together the mayo, crema, zest, lemon juice, and chili powder. Season with salt and pepper to taste.

Combine the flour, salt, and pepper in a large bowl and slowly add in the beer while whisking. Let the batter sit for fifteen minutes. While it rests, bring your oil up to a temperature of between 350 and 375 degrees F in a large dutch oven. Dredge the fish fillets in the beer batter and add them in batches of 2-4 depending on the size of your frying pot. Fry until golden brown and cooked through - about 3-5 minutes. Remove to a paper towel-lined platter to drain excess oil. 

Build your fish tacos on top of a warm corn tortilla, layering it with a piece of fried fish, shredded lettuce, chopped tomatoes and avocado, jalapeno, and salsa. Top with a lime wedge, crumbled cotija cheese, and the crema sauce.