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Topic: Fish Tacos with Green Sauce  (Read 6372 times)
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« on: May 01, 2012 05:57:18 PM »

This is a staple in our house. I hope you love it as much as we do!

Let's start with the fish. I usually use tilapia or flounder, but any white fish will do:

I cut these fillets in half lengthwise and horizontally, so I end up with 8 pieces of fish per fillet. I find this is easier to fit into the tortilla later.

For the batter you will need the following ingredients:

1/2 cup flour
1/2 cup seltzer water (or club soda would work, too)
1/2 teaspoon baking powder
a dash (or two) of hot sauce

You may need to add more seltzer if your batter is too thick. Dip each piece of fish into the batter and then into panko breadcrumbs. You want a nice, tick coating.

Heat about 1-1 1/2 inches of oil in a pan. I re-use my oil, so that's why it looks so dark.

I don't really test the temperature of my oil, but I do test it by dropping pieces of batter and breadcrumbs into the oil. When they sizzle on the surface, it's ready!

Fry your fish in batches so you don't overcrowd the pan.

Now for the sauce.  This is my favorite part!

You will need:

4 tomatillos
2 jalapenos (less or more to taste)
half an onion
1 ripe avocado
a bunch of cilantro
2 garlic cloves
about 1 tablespoon olive oil

Optional (not pictured):
Juice of 1 lime
Pinch of salt

Puree all ingredients together in a blender. Things will go a little easier if you start with the tomatillos and onion and end with the cilantro (and your blender will probably thank you - we learned this the hard way).

It should look something like this:

Keeping the avocado pit in the sauce helps keep it nice and green (a little bit of lime juice helps, too). This is also great on eggs!

Lastly, let's fry up some corn tortillas.

I dip them in the leftover fry oil (healthy!) and then fry them in a shallow pan.

Lay the fried tortillas over an old paper towel tube covered in foil to help get the folded shape.

And that's it! Garnish with chopped cilantro, lettuce, diced onions, and plenty of green sauce. Enjoy!

« Reply #1 on: May 01, 2012 07:13:26 PM »

That looks amazing! Now I'm hungry

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« Reply #2 on: May 01, 2012 07:19:34 PM »

They look spectacularly delicious! I have to try this.
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« Reply #3 on: May 01, 2012 07:39:22 PM »

Nom Nom! I love fish tacos.  Grin
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« Reply #4 on: May 01, 2012 08:25:28 PM »

Those look fantastic! Thanks for the recipe, and the paper towel tube trick...genius!
« Reply #5 on: May 02, 2012 12:42:33 AM »

Do tomatillos tast like tomatoes, or differently? You can't get them here in Europe. It won't be the same nice colour, but if they taste the same, it should still be a nice sauce right?

And: how spicy are jalapenos? Another one of the things you can't find here... If you use one chili (which they do sell!) instead of 2 jalapenos, would that give the same kind of heat?

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« Reply #6 on: May 02, 2012 03:50:42 AM »

Now I am going to try this recipe. I'll definitely share it's taste after make it. I hope it will be awesome dish.

« Last Edit: May 02, 2012 04:24:18 AM by MissingWillow - Reason: To comply with Craftster rules » THIS ROCKS   Logged
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« Reply #7 on: May 02, 2012 04:25:05 AM »

That looks delicious, thanks for sharing!

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« Reply #8 on: May 02, 2012 06:28:47 AM »

Thanks everyone! I hope you try um and love um!

Regarding tomatillo flavor, I think they are a bit milder than red tomatoes. I haven't really eaten them other than in this sauce, so I'm not 100%.  We have made a red sauce, too, with red tomatoes, and it definitely had a different flavor - a bit more acidic (but still good!).

The jalapenos can be pretty spicy. We leave the seeds in, which is where all the heat is, but you can take them out if you want a milder sauce. Sometimes the sauce is spicier than others, and it all depends on the batch of jalapenos we got that time. I can't speak to chilies, but if you know the amount of heat you like, just add what you think will give you the right spice level. Good luck!  And be sure to share your findings!  Cheesy

« Reply #9 on: May 02, 2012 10:29:31 AM »

This looks great! Quick question - do you actually put the entire avocado, pit and all, into the blender? I've never eaten avocado pit because I thought it was woody... Or do you mean after everything's pureed and all, you put the removed pit back into the sauce to keep it green?

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