1 cup all-purpose flour
2 tsp black pepper
1 tsp paprika
1 cup beer
1 kg white fish of your choice (ex. cod, tilapia, haddock, etc.), cut into 1-inch wide strips
Oil for frying
1) Mix the flour, black pepper, and paprika together.
2) Gradually add in beer while mixing.
3) Whisk batter together until smooth.
4) In a pot, heat the oil (1/2 inch depth) to 350°F so that the tip of a wooden spoon makes a sizzling noise when placed in the oil.
5) Dip the fish strips into the beer batter, coating both sides. Allow the excess batter to drip off and fry the fish in the oil until golden brown (approximately two minutes per side). Cook fish in batches so as not to overcrowd the pan.
6) Place cooked fish on a plate lined with paper towels to drain.
2 ripe avocados
1 shallot or 1 small onion, finely chopped
¼ cup fresh cilantro, finely chopped (optional)
½ Jalapeño pepper, finely chopped
1 lime, juiced
1) Chop the shallot, cilantro, and jalapeño pepper.
2) Place chopped ingredients in bowl.
3) Add avocados into bowl and mash ingredients together.
4) Add the lime juice in at the end. This will prevent the guacamole from browning.
· 5 cups shredded red cabbage
· 3 tbsp cider vinegar
· 1 tsp vegetable oil
1) Toss cabbage in vinegar and oil.
Corn and Tomato Salsa:
· ½ red onion, finely chopped
· 1 large tomato (include seeds and juice), diced
· ½ cup corn
· ½ lime, juiced
1) Chop all ingredients and then combine in a bowl. Add the lime juice.
2) Allow ingredients to sit together for at least 10 minutes in the refrigerator before serving. This allows flavours to blend together.
1 teaspoon olive oil
2 garlic clove, peeled and chopped
½ cup Mexican crema or sour cream
½ cup mayonnaise
5 chillies in adobo sauce
Water (as needed to thin out sauce)
1) Heat oil in a small frying pan.
2) When oil is warm, add garlic to cook for two minutes until aromatic and golden in colour.
3) Place garlic in a food processor and add all remaining ingredients except water.
4) Pulse ingredients together and add water to thin out. The consistency of the sauce should be creamy and thick enough to drizzle, with little to no bumps remaining.
Assembly and Serving:
· 12 Six-inch diameter soft flour or corn tortillas
· Lime wedges
1) Warm tortillas in the oven.
2) Place on table alongside fish and other toppings.
3) Allow guests to make their own tacos with toppings to their liking.