Fish Tacos with Homemade Corn Tortillas and Jicama Cabbage Slaw

Makes about 20-30 tacos (10 servings).

The Corn Tortillas:

In a medium bowl (I like to use a Tupperware one with a lid so the leftover dough can be stored easily) combine:

-2 cups masa
-1 tsp salt
-2 cups warm water

Mix into a wet dough and add:
-1/2-1 cup additional masa

Mix with a spoon and then your hands until it’s the desired consistency. It should clump up nicely when you squeeze it, and your hands should not be sticky from the dough. Cover and set aside while you prepare the rest of the components.

The Jicama-Cabbage Slaw (makes 5 cups total – you may have a little extra after the fish tacos):

In a very large bowl, combine:

-1/2 cup mayo
-1 tsp celery salt
-the juice of 2 limes
-1/4 tsp black pepper
-1 tsp sugar (optional)

Whisk until combined and taste for seasoning (best done on a piece of cabbage or jicama.) Then add:

-1/4 cup minced cilantro
-1 minced jalapeno (deseeded)

Finely shred:
-1/4 medium sized red cabbage
-1/4 medium sized green cabbage
-1/4 of a large jicama
-3 scallions

Using your hands, combine the vegetables with the dressing. Cover the slaw and chill for later use.

The Sriracha Mayo:

In a squeeze bottle, shake thoroughly to combine:

-1/3 cup mayo
-1 TBS sriracha
-1 large garlic clove, finely pulverized (otherwise you’ll clog your nozzle)

Cooking the Tortillas: (*If you have a partner or if you’re a more advanced cook, it’s best to make these while you’re frying the fish, so they will be at their freshest when you eat the tacos. Otherwise, it’s best to make them at this point.)

Equipment you will need:
-a tortilla press (or a couple big, heavy books and your butt)
-2 pieces heavy-duty plastic, cut into circles to match your tortilla press (I cut apart a freezer bag and use this)
-1/4 ice cream scoop (if you want your tortillas to be uniform in size)
-cast iron skillet (or some other heavy duty skillet, but cast iron is best)

Heat your skillet to medium-high.

Portion out about ¼ of a cup of dough into a ball. Open the tortilla press, place a plastic sheet down on the bottom side, then the ball of dough, then the other plastic sheet. Gently press down with just your hand at first, to start the process, then press down with the other side of the tortilla press. Peel off the top plastic, flip the tortilla into the palm of your hand (raw tortilla should be touching the palm of your hand) then gently peel off the other plastic sheet, then flip this exposed tortilla into your skillet.

Cook about 1-2 minutes per side, flipping as needed (I usually flip mine a few times) until the tortilla is cooked through.

THEN. THE MOST IMPORTANT PART.

Place cooked tortillas in a stack inside of a kitchen towel. This will insulate them, help keep them warm, and most importantly, help them finish hydrating. If you skip this step and just leave them out, they will get dry and they will crack.

The Fish:

In a medium-sized bowl, combine:

-3/4 cup AP flour
-1 tsp black pepper
-1/4 tsp baking powder
-1 tsp coriander
-2 tsp garlic salt
-1 tsp onion powder
-2 tsp chili powder
-1 tsp cumin

Whisk to combine everything, then whisk in:

-2 whole eggs
-1/2 cup water

Heat on medium, in a heavy-duty skillet:

-vegetable oil or lard

If you want to conserve oil, you may shallow-fry the fish, rather than deep-frying. This is what I did and it worked just fine. Make sure the oil is at least 1 inch deep.

Ready a few paper towels in a stack, covered with a wire rack. Also have handy a metal slotted spoon or spider to extract your fish.

Cut into bite-sized pieces:

-1.5 pounds cod fillet

Once faint wisps of smoke are rising from your oil (you can also test it by drizzling a little batter into the pot or doing just one test-piece of battered fish), dip your cod pieces into the batter, letting the excess drip off back into the bowl, then gently drop the fish pieces into the oil in batches. Remove the fish from the skillet when it is crisp and brown and let drain on the wire rack.

Assembling the Tacos:

Get a tortilla, add a couple tablespoons of slaw, 3-4 fish nuggets, and squirt with some sriracha-mayo. Serve with additional lime wedges. Goes great with Mexican soda (particularly pineapple.)

Dealing with Leftovers:

I like to only cook up as many tortillas as I’ll need at the moment and save the dough for later to make fresh tortillas the next time I want tacos. This is why I like to mix the dough in a bowl with a lid, so I can just pop the lid on and stick the dough in the fridge.

The slaw keeps up to a week in the fridge in a covered bowl.

The sriracha-mayo keeps...a very long time.

For the fish, I like to reheat it in a 350 degree oven on a cookie sheet for 5-10 minutes or until the fish is sizzling and crispy again.

Support me on Patreon: https://www.patreon.com/sarahlovesfood/
Facebook: http://www.facebook.com/sarahklovesfood

Видео Fish Tacos with Homemade Corn Tortillas and Jicama Cabbage Slaw канала Sarah Loves Food