Wednesday, February 12, 2014

Cornmeal Encrusted Fish Tacos with Chipotle Lime Slaw

Looking for the perfect blend of crunchy, citrusy, and savory? Here is fish with a southwestern kick--full of the freshness of cilantro and the zing of lime, a touch of salty goodness all wrapped up in sweet corn tortillas. A fiesta on a plate!

1 pkg shredded cabbage for cole slaw
1 c mayo
juice from 1/2 a lime
2 T of chipotle peppers with adobo sauce*
2 T toasted cumin seed

Blend mayo, lime juice, and 2 T pepper/sauce in food processor until smooth. Pour over cabbage. Toast cumin seed in dry frying pan until aroma is released. Add to slaw. Set aside.

1 lb frozen cod fillets
1 c flour
2 eggs
1/2 c milk
2 cups cornflake crumbs

2 cups cooking oil, Crisco, or a combination of both

Slice cod fillets in thin strips, lengthwise. It is easier to get thin slices if the fish is slightly frozen.  To prepare the fish, you will need three shallow pans--I use pie plates. Put one cup of flour into the first plate and season with salt and pepper. To the next plate, add two beaten eggs with milk. The third plate will contain just the cornflake crumbs. Set up an assembly line for yourself dipping each piece of fish into the flour, egg, and crumbs and then pile them onto a plate at the end until you're ready to fry. It helps, in this operation, if you use only one hand so you have one hand free from the mess. When the fish is done, it can sit a bit while you make sure everything else is ready. Heat oil/fat until sizzling. Carefully add pieces of fish, a half dozen or so at a time, flipping after about two minutes. The fish is so thin it cooks quickly. You are mainly wanting to crisp up the breading. Drain fish on paper towels.

corn or flour tortillas
chopped cilantro
sour cream
lime wedges

To assemble, put 2-3 pieces of the fried fish onto a tortilla. Top with slaw and lots of cilantro and a squeeze of lime, if you wish. Chopped tomato or avocado would also be nice.

*chipotle peppers in adobo sauce come in a 7 oz can found in the ethnic section of the grocery

Spanish Rice & Black Beans

i/2 green pepper, chopped
1 med onion, chopped 
1 c uncooked rice
1/4 c oil

Cook peppers, onions, and rice in oil until onions are soft and rice is browned. 

1 t prepared mustard
1 t salt
1/4 t pepper
1 small can tomato paste
2 c hot water
2-4 of the chipotle peppers (chopped) and sauce left from slaw (to taste)

Bring to a boil, cover and simmer for 25 minutes. The last 5 minutes, stir in 

1 can black beans, drained
1 c frozen corn

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