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Baja Fish Tacos


BAJA FISH TACOS
Blue Mesa Grill Recipe

1 cup beer
1 cup all purpose flour
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons oregano
1/2 teaspoon black pepper
1 pound Mahi Mahi, cut into 2 ounce strips
all purpose flour for dredging
16 (6 inch) corn tortillas
ancho (roasted pepper) flavored mayonnaise
Grilled Jicama Slaw

Blend the first seven ingredients until smooth to make the batter. Dredge the mahi mahi in flour. Shake off excess and dip fish in batter. Let excess drip off. Deep fry for 2 to 3 minutes. Drain on paper towels.

Heat the corn tortillas. Stack them two high for each taco and spread ancho mayonnaise on top.
Fill the tacos with fried fish and top with Jicama Slaw. Serves 4.

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GRILLED JICAMA SLAW
Blue Mesa Grill Recipe

Slaw:
5 corn tortillas, cut in julienne strips
oil, for frying
1 cup jicama, peeled, sliced 1/4 inch rounds
1/2 cup red bell pepper, 1/8 x 3 inch julienne
1/2 cup yellow bell pepper, 1/8 x 3 inch julienne
1/2 cup green bell pepper, 1/8 x 3 inch julienne
1 cup red cabbage, shredded fine
1 cup green cabbage, shredded fine

Lime Dressing:
1 clove garlic, minced
1 minced shallot
1/4 cup cilantro, chopped fine
3/4 cup canola oil
1/2 cup fresh lime juice
1 teaspoon salt
2 tablespoons cotija cheese, grated (or Parmesan)


Fry the tortilla strips in oil until lightly browned and crispy. Remove from oil. Drain and cool on paper towels.

Grill the jicama slices for about 3 minutes (enough to mark with the grill and slightly soften). After grilling, cool jicama and slice in julienne strips.  Toss the jicama, peppers, cabbages and crispy tortilla strips together in a mixing bowl.

For the lime dressing whisk together the garlic, shallot, cilantro, oil, lime juice and salt. Pour the dressing over the salad and distribute evenly. Sprinkle the grated cotija cheese over the salad and mix well. Makes 6 servings.

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