Featured Recipe
Baja Fish Tacos
By Bryan Donovan
Ingredients:
1.5 lbs filet of white fish (tilapia is best), 2-3 eggs, vegetable oil, Italian-style breadcrumbs, 1 cabbage, sour cream, rice vinegar, lime, salsa, shredded mexican cheese mix, tabasco, small corn tortillas
Directions:
Cut fillets into rough 1 in. x 1 in. pieces, dip each piece into raw beaten egg mix, place each piece into breadcrumbs and coat, fry in vegetable oil on medium-high heat
Add sour cream (~1/2 cup) to 4 cups of finely shredded cabbage, mix well and slowly add rice vinegar to taste - cabbage should be coated lightly and it should taste tart
Lightly brush corn tortillas with vegetable oil and saute until light brown, warm and slightly crispy - immediately fold to desired shape and let cool
Place fried fish pieces in bottom of folded tortilla, cover with shredded cheese then fill taco most of the way with cabbage - top with salsa, lime, and Tabasco.
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