Beer Fish Tacos
There are so many ways to make tacos that it becomes more of a personal choice than anything. Here at Wild Grounds we love all kinds of tacos, but today we want to share our beer fish taco recipe with you and hopefully you`ll add this delicious taco to the table next time you buy a taco kit. It`s as easy as 10 minutes in the oven and some chopping for the toppings, in this recipe you will find our favourite creamy slaw, fresh salsa and guacamole.
Pre-heat oven to 350F.
In a baking dish, rub 500g of fresh white fish – such as Haddock, Tilapia or Cod – with 1 tablespoon of extra virgin olive oil, 2 teaspoons of smoked paprika, 1 teaspoon each of ground cumin and ground coriander, ½ teaspoon each of dry oregano, dry sage, chili powder and red pepper powder, the zest of 1 lime, 1 minced garlic clove and salt and pepper to taste. Fill the dish with a ¼ cup of light beer and place it in the pre-heated oven for about 10-15 minutes, or until the fish is fully cooked.
Use two forks to flake the cooked fish and mix it with the sauce. Try it and adjust your seasoning, you can also add a bit of fresh lime juice to the fish. Reserve with the sauce.
While the fish is baking and resting, you can get started on the taco toppings.
To make the salsa, cut 2 Roma tomatoes, a ½ red onion and 1 jalapeno in small pieces. You can remove the seeds and pith (the white part inside) from the jalapeno to make it less spicy. Mix the vegetables with 1 tablespoon of good olive oil, 1 tablespoon of roughly chopped fresh parsley or cilantro and salt and pepper to taste.
For the slaw, thinly slice 1 cup of Nappa cabbage and 1 cup of red cabbage, shred ½ peeled carrot and thinly slice 1 tablespoon of scallions. Mix them with ¼ cup of mayo and ¼ cup of Kewpie mayo (if you can`t find Kewpie mayo, regular mayo is still great), 1 tablespoon of rice vinegar, 1 teaspoon of granulated sugar, 1 tablespoon of good olive oil and salt and pepper to taste.
And, finally, everyone`s favourite Chipotle add-on… the guacamole. I`ve made the same guacamole recipe for about 7 years now and my whole family uses it as well. It`s by far my favourite guac and hopefully you will feel the same way and never buy pre-made guac again.
Cut 1 Roma tomato and a ½ red onion into small pieces, fully mince one large garlic clove, small dice 2 whole avocados, chop 1 tablespoon of fresh parsley or cilantro and juice 1 and a ½ lime. Add salt and pepper to taste and mix everything with a fork, using it to mash the avocado as you mix. We like to leave some of the avocado still whole for the extra bite, but you can make it really smooth by mashing it longer.
Now that you have all the side dishes prepared, get 6 small corn tortillas – the street taco style – and place them in the oven. The oven should still be warm from baking the fish, so just warm the tortillas for 2 minutes. Assemble the tacos with as many toppings as you like and enjoy restaurant-worthy tacos right at home!
Making these tacos doesn`t mean you have to give up on your regular taco kit, you may use them just to add some variety to your regular taco night. Add hot sauce, fresh lime wedges and sour cream to taste and enjoy the best fish tacos around!
Beer Fish Tacos
Servings: 8 tacos
Time: 30 minutes
Ingredients
Fish
6 Street Corn Tortillas
500g Fresh White Fish, such as Tilapia, Haddock or Cod
¼ Cup Light Beer
1 Tbsp EVOO
2 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Dry Oregano
¼ tsp Dry Sage
½ tsp Chili Powder
½ tsp Red Pepper Powder
1 Lime, zest – reserve the juice for the guacamole
1 Garlic, minced
Salt and Pepper to taste
Salsa
2 Roma Tomatoes, small dice
½ Red Onion, small dice
1 Jalapeno, no seeds
1 Tbsp EVOO
1 Tbsp Fresh Parsley or Cilantro, chopped
Salt and Pepper to taste
Creamy Slaw
1 Cup Nappa Cabbage, thinly sliced
1 Cup Red Cabbage, thinly sliced
½ Carrot, shredded
¼ Cup Mayo
¼ Cup Kewpie Mayo, regular mayo is fine
1 Tbsp Rice Vinegar
1 Tbsp Scallions, chopped
1 tsp Granulated Sugar
1 Tbsp EVOO
Salt and Pepper
Guacamole
1 Roma Tomato, small dice
½ Red Onion, small dice
2 Avocados, small dice
1 Garlic clove, minced
1 ½ Lime, juiced
1 Tbsp Fresh Parsley or Cilantro, chopped
Salt and Pepper to taste
Step-by-Step
1. Rub the fish fillets with all the spices, olive oil, minced garlic and lime zest and place it in a baking dish. Pour the beer on top and bake fish at 350F for 10 minutes, or until it`s just cooked. Flake it with a fork, re-mix it with the sauce and reserve.
2. Make the salsa: small dice tomatoes, red onion and jalapeno, mix with olive oil, season with all the other ingredients, and reserve.
3. Make the slaw: thinly slice both cabbages and shred the carrot, mix it with the mayo, rice vinegar, olive oil and salt and pepper to taste, reserve.
4. Make the guacamole: small dice tomato, red onion and avocados, mince the garlic clove, juice 1 lime, and season with salt and pepper to taste. Mix them well while slightly mashing the avocado. You can make the guac as smooth or chunky as you wish.
5. Warm the corn tortillas in the oven for 2-3 minutes, the leftover heat from baking the fish should be enough. Assemble the tacos, add your favourite hot sauce, lime wedges and sour cream and enjoy.
