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Fried Fish Tacos with Homemade Tortillas and Slaw | Hands On Gourmet
Serves 8-10 people

Ingredients

For the Slaw

5 cups shredded cabbage
½ cup chopped fresh cilantro
½ cup red onion, julienned
¼ cup diced green onions
1 jalapeno, seeded and chopped fine
½ cup mayo *optional
¼ cup white vinegar
Salt and pepper

For the Tortilla

2 cups masa harina
Pinch of salt
1 cup warm water

For the Fish

1 cup dark beer
1 cup all-purpose flour
½ teaspoon salt
Pinch baking powder
1 ½ pounds white fish fillets
Vegetable oil for frying
Lime wedges

To Garnish

Avocado
Raddish

Special Equipment

Tortilla press
Plastic wrap
Ring mold
Blender

Instructions

For the Slaw

In a bowl, combine all the slaw ingredients and mix.  Set aside to let flavors develop while you make the tortillas and fry the fish.

For the Tortilla

Combine all the ingredients in a large brown and stir with a wooden spoon until the mixture forms into a ball. Turn the dough onto a lightly floured surface, such as a cutting board or your counter top. Knead the dough for about 3 to 4 minutes until it becomes smooth and no longer sticky. Cover the bowl with plastic wrap and allow the dough to rest at room temp for about ½ hour.
Divide the tortilla dough into 10 equal size pieces. Keep the dough covered as you work. Take one piece and roll it between your hands to form a ball. Open the tortilla press and lay a piece of plastic wrap on the bottom of the press. Sit the ball of dough on the plastic wrap and flatten the dough by pressing down on it with the palm of your hand. Now lay a second piece of plastic wrap on top of the dough. Close the press and press down firmly a few times until the tortilla is flattened. The tortilla should be thin and round. Cook the tortillas in a cast iron or non stick skillet.

For the Fish

In s shallow bowl, whisk together beer, flour, salt and baking powder.
Cut fish into 10 equal pieces.
In a large saucepan, heat 1-inch oil over medium-high heat. Coat fish pieces in batter and fry in batches; adjust heat to maintain oil temperature. Fry until golden on each side. Transfer and drain briefly on paper towels; keep warm until all fish is cooked.

To Serve

Top the tortillas with all the fixings and enjoy!  Grab an ice cold cerveza too!

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