New Taco Joint

Ok guys, since we are on the subject of tacos and Mexican food. I am going out to eat Thursday night at a Mexican place here called On the Border. I am eyeballing several things on the menu, but one caught my eye for sure. The Monterey Ranch Chicken Fajitas, with Mesquite grilled chicken, ranch dressing, melted pepper jack cheese, or the Ranchiladas consisting of a fajita steak topped with ranchero sauce and jack cheese, plus two cheese and onion enchiladas, the Fajita Steak or Chicken Quesadilla. And guess what, they serve fish tacos! But it is beer battered fish, with chipotle sauce, shredded cabbage, cheese and pico de gallo. Any opinions of what sounds best. I like the battered fish at Captain D's but still the fish taco thing does not sound appetizing!

Guess you'll never know if you don't try it.

Over to the west in the place many of y'all won't venture, I've had fried fish tacos at Bluepoint Fish Club, and grilled fish tacos at La Paz. They're usually served with pico de gallo or a cabbage slaw instead of lettuce, and have been very tasty.

Fish tacos are on my eating wish list for next week!

Here is a recipe for beer battered fish tacos with a good white sauce and cabbage. I prefer grilling the fish instead and picking up specialty tortillas at Whole Foods such as red pepper tortillas. Top it off with a Margarita!



Fish Tacos

Ingredients:

1 cup flour
2 T. cornstarch
1 t. baking powder
1/2 t. salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayo
1 lime, juiced
1 jalapeno, minced
1 t. minced capers
1/2 t. dried oregano
1/2 t. ground cumin
1/2 t. dried dill
1 t. ground cayenne

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 oz. portions
1 (12 oz.) package corn tortillas
1/2 medium head cabbage, finely shredded

Directions:

1. Beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

2. White sauce: In a medium bowl, mix together yogurt and mayo. Gradually stir in lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3. Heat oil in deep-fryer to 375 degrees F.

4. Dust fish pieces lightly with flour. Dip into beer batter, and fry
until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.


Margaritas

Ingredients

1 lime, halved
Coarse salt
1/2 cup freshly squeezed lime juice, from about 4 limes
1 T. sugar
1/4 cup Grand Marnier
1/4 cup Triple Sec
1 cup Gold tequila
Ice

Directions

To salt the margarita glasses, rub the outside rims of four big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.

Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 saconds, and strain into the salt rimmed glasses filled with ice.

Enjoy!!!