Woo Hoo Fish Tacos. No...not Wahoos fish tacos, but just as good!! I was craving fish tacos all day long today. I love to order them when we go out (which truly is not often since I love to cook so much) and I also love to make them at home. They don't take much cooking skills at all to put together, it's just time consuming. Add a little Spanish rice on the side and it all equals YUM!!!
4 Tilapia fillets (or any of your favorite white fish) *cut each fillet in half to fit better in tortilla
8 Corn Tortillas
1 cup flour
1 cup beer
Garlic powder, pepper, to taste ( I add a little cayenne pepper for a little bit of spice)
*Oil for deep frying
1/2 cup mayonaise
1/2 cup plain yogurt
1 garlic clove, minced
4-6 tomatoes, chopped
1/2 onion, diced
2 Tbsp cilantro, chopped
2 jalapeno chilies, seeded and diced
1 1/2 tsp salt
1/4 tsp pepper
1/2 head green cabbage, shredded
3 limes, cut into wedges
Directions: Mix flour with spices and stir the beer into the flour mixture. Mix until blended. Wash fish and dry. Be sure fish is completely dry.
Prepare Salsa and set aside.
Put the oil into a deep skillet and when oil is very hot, place battered fish in a single layer and do not let the fish touch each other. Cook fish until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet until they are soft and hot.
To assemble the taco: On each corn tortilla, layer the fish, white sauce, salsa and cabbage. Squeeze the lime juice over it.
2 cups rice (long grain)
4 cups water
3/4 - 1 Tbsp chicken bullion
Salsa: 1/4 small onion
2 regular size tomatoes
1 tsp garlic
Prepare salsa by placing all salsa ingredients in blender and blend until it is a liquid. Set aside.
Brown rice in oil. When rice is browned, drain off any extra oil. Pour salsa over browned rice. Stir for a min or two. Pour hot water over the rice. After it boils, put in chicken bullion. Mix once through. Put on lid. Turn fire to low. Do NOT remove lid. Cook for 25 min without removing the lid. Turn off the fire and let the rice sit covered for 5-10 min.