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- Thread starter steve2-in-la
- Start date
steve2-in-la
Well-known member
Why am I not surprised?
carianna-in-wa
Well-known member
This thread is making me hungry for Adauto's on the Beach in Bucerias, Mexico
We went there last summer. I had the world's greatest margarita, and my husband and I both had fish tacos. They were quite good. But our friend ordered the crab tacos and I had a bite and it was to. die. for. Seriously, the best one bite of food I've ever had in my entire life.
Wish I had the recipe. The crab was tossed with a delicious red sauce, but from one bite I'd never be able to duplicate it. I'm jonesin' just thinking about it.
We went there last summer. I had the world's greatest margarita, and my husband and I both had fish tacos. They were quite good. But our friend ordered the crab tacos and I had a bite and it was to. die. for. Seriously, the best one bite of food I've ever had in my entire life.
Wish I had the recipe. The crab was tossed with a delicious red sauce, but from one bite I'd never be able to duplicate it. I'm jonesin' just thinking about it.
marc-in-seattle
Well-known member
My favorite Fish Taco
We've made a ton of different recipes, none of which have ever approached the perfection (to our tastes) of this one. If you love fish tacos, give this a whirl.
TACOS BAJA
Yield: 14 tacos (2 to 3 per person)
Ingredients Amounts
Seasoned flour and beer batter
Cake flour 1½ cups
Ancho chili powder 1 tsp.
Paprika 1 tsp.
Cayenne pepper 1 tsp.
Black pepper, freshly ground ½ tsp.
Sea salt ½ tsp.
Beer 3-4 oz.
Mahi mahi, cut into 1½ oz. strips about 1 lb. 3” long and 1” wide
Chipotle mayonnaise
Chipotles in adobo ½ Tbsp.
Honey 1¼ Tbsp.
Rice wine vinegar 1 Tbsp.
Mayonnaise 1 cup
Sea salt ¼ tsp.
Pico de gallo
Tomatoes, hearts removed, small dice ¼ lb.
Yellow onion, small dice 2½ oz.
Cilantro, finely chopped ¼ oz.
Honey and lime mixture
Lime juice 2½ Tbsp.
Honey ½ Tbsp.
Cabbage slaw
Napa cabbage, finely shredded, with 12 oz. very little red cabbage added
Pico de gallo 6 oz.
Chipotle mayonnaise 6 oz.
Honey and lime mixture 3 oz.
Sea salt to taste
Method
1. For seasoned flour and beer batter: Mix the cake flour, Ancho chili powder, paprika, cayenne pepper, ground black pepper, and salt. Right before making the tacos, add 3 to 4 ounces of beer to half of the seasoned flour and whisk it together until it is the consistency of heavy cream.
1. For the chipotle mayonnaise: Combine the first three ingredients in a blender and blend until smooth. Pour the mixture into a bowl with the mayonnaise and salt. Mix well.
2. For the pico de gallo: Mix all the ingredients well.
3. For the honey and lime mix: Mix all the ingredients well.
4. For the cabbage slaw: Combine all the ingredients well and season to taste.
5. Preheat frying oil to about 350°F.
6. Dip the mahi mahi into the seasoned flour. Then dip the floured mahi mahi into the beer batter to coat. Take the battered fish and slowly lower it into the fryer and cook until golden brown.
7. Place the cooked fish into corn tortillas and top evenly with the cabbage slaw.
Recipe credit: Richard Sandoval, as presented at the 2009 Worlds of Flavor Conference.
Published with permission of the author. All rights reserved.
We've made a ton of different recipes, none of which have ever approached the perfection (to our tastes) of this one. If you love fish tacos, give this a whirl.
TACOS BAJA
Yield: 14 tacos (2 to 3 per person)
Ingredients Amounts
Seasoned flour and beer batter
Cake flour 1½ cups
Ancho chili powder 1 tsp.
Paprika 1 tsp.
Cayenne pepper 1 tsp.
Black pepper, freshly ground ½ tsp.
Sea salt ½ tsp.
Beer 3-4 oz.
Mahi mahi, cut into 1½ oz. strips about 1 lb. 3” long and 1” wide
Chipotle mayonnaise
Chipotles in adobo ½ Tbsp.
Honey 1¼ Tbsp.
Rice wine vinegar 1 Tbsp.
Mayonnaise 1 cup
Sea salt ¼ tsp.
Pico de gallo
Tomatoes, hearts removed, small dice ¼ lb.
Yellow onion, small dice 2½ oz.
Cilantro, finely chopped ¼ oz.
Honey and lime mixture
Lime juice 2½ Tbsp.
Honey ½ Tbsp.
Cabbage slaw
Napa cabbage, finely shredded, with 12 oz. very little red cabbage added
Pico de gallo 6 oz.
Chipotle mayonnaise 6 oz.
Honey and lime mixture 3 oz.
Sea salt to taste
Method
1. For seasoned flour and beer batter: Mix the cake flour, Ancho chili powder, paprika, cayenne pepper, ground black pepper, and salt. Right before making the tacos, add 3 to 4 ounces of beer to half of the seasoned flour and whisk it together until it is the consistency of heavy cream.
1. For the chipotle mayonnaise: Combine the first three ingredients in a blender and blend until smooth. Pour the mixture into a bowl with the mayonnaise and salt. Mix well.
2. For the pico de gallo: Mix all the ingredients well.
3. For the honey and lime mix: Mix all the ingredients well.
4. For the cabbage slaw: Combine all the ingredients well and season to taste.
5. Preheat frying oil to about 350°F.
6. Dip the mahi mahi into the seasoned flour. Then dip the floured mahi mahi into the beer batter to coat. Take the battered fish and slowly lower it into the fryer and cook until golden brown.
7. Place the cooked fish into corn tortillas and top evenly with the cabbage slaw.
Recipe credit: Richard Sandoval, as presented at the 2009 Worlds of Flavor Conference.
Published with permission of the author. All rights reserved.