FISH TACOS FROM DON’T STARVEFish tacos are a bit of a staple food around here, and always a fun prod

FISH TACOS FROM DON’T STARVEFish tacos are a bit of a staple food around here, and always a fun production to make. Fresh avocados, juicy tomatoes, and flaky fried fish dipped in beer batter make for the perfect weekend food. Wrap it all up in a corn tortilla and you have the perfect food for satisfying your hunger. As always, the recipe is below the cut. Happy eating!- MJ & KIngredients: For fish tacos - 1 cup all-purpose flour1 tsp salt½ tsp pepper1 cup dark Mexican beerOil for frying2 pounds fresh tilapia, halibut, or cod fillets1 cup shredded lettuce or cabbage1-2 ripe avocados, cut into small chunks1-2 roma tomatoes, cut into small chunks1 jalapeno, chopped fineSalsaLime wedgesCotija cheeseCorn tortillasFor crema sauce- 1/3 cup mayonnaise2/3 cup Mexican crema (or sour cream)1 tsp lemon zest2 Tbsp lemon juice¼ tsp chili powderSalt and pepperChopped cilantro (optional)For rice and beans - 2 cups white rice3 cups chicken broth1 small can spicy V8 tomato juice 2 tsp cumin2 tsp oregano½ cup chunky salsa1 can black beans2 tsp cumin1 tsp oregano1 tsp chili powderFor the rice, combine your rice, chicken broth, tomato juice, cumin, oregano, and chunky salsa in a rice cooker and stir to combine. Let your rice cook until it is finished and tender and then use a fork to recombine the salsa. For the beans, add both the black beans and their juice into a small pot over medium-low heat. Add the cumin, oregano, and chili powder and stir to combine. Heat until the beans are hot and tender.  To make the cream sauce, whisk together the mayo, crema, zest, lemon juice, and chili powder. Season with salt and pepper to taste. Combine the flour, salt, and pepper in a large bowl and slowly add in the beer while whisking. Let the batter sit for fifteen minutes. While it rests, bring your oil up to a temperature of between 350 and 375 degrees F in a large dutch oven. Dredge the fish fillets in the beer batter and add them in batches of 2-4 depending on the size of your frying pot. Fry until golden brown and cooked through - about 3-5 minutes. Remove to a paper towel-lined platter to drain excess oil. Build your fish tacos on top of a warm corn tortilla, layering it with a piece of fried fish, shredded lettuce, chopped tomatoes and avocado, jalapeno, and salsa. Top with a lime wedge, crumbled cotija cheese, and the crema sauce.   -- source link

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