I have been having mad cravings for Tex-Mex. Fish Tacos always do the trick of satisfying such a hunger. Plus they have the added bonus of not inducing a food coma like most heavy Tex-Mex dishes can do. Now these fish tacos are not the sweet, red cabbage slaw, California style, cod fish taco. While those are delicious, these are Texas style. Tempura fried fish, with all the classic toppings and a nice buttery tortilla, on the gordita side of thickness. I still had several kilos of Cream Dory in the freezer so I used that, but any white fish will work perfectly.
- White Fish Filet – 1/2 Kilo
- Tempura Batter – 2 Cups (The box recipe called for 1 1/4 cup, but it was way too thin so I added until I got a thicker viscosity)
- Lettuce – any variety
- Flour Tortillas – Treat these like a grill cheese. Hot skillet. Lots of Butter.
- Tomatoes – Small Diced
- Red Onion – Small Diced
Cut the fish in half down the length of the filet, then slice into large bite size cubes. Follow the tempura batter directions and fry. Drain excess oil from the fish on paper towels before plating.
Clean Slate Tex-Mex Seasoning
- 4 Tablespoons chili powder
- 2 Tablespoon ground cumin
- 2 Tablespoon granulated garlic
- 4 teaspoons sea salt
- 3 teaspoons smoked paprika
- 2 teaspoon ground coriander seed
- 2 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
Place all ingredients in a jar with a lid and shake until blended. Let the dust settle before opening the container.
Guacamole (the seed from the avocado inside the guac bowl will keep it green)
- Ripe avocado – 1 to 2 depending on size
- Lime juice – 1 to 2 limes worth
- 1/2 cup small diced onion
- 1/2 cup small diced tomato
Mix and mash everything to a consistency you like. It does not take long to prepare so I suggest making this right before serving.
- Olive Oil – around 2 ounces
- Jalapeños – up to you, I use around ten slices.
- Lime juice – 1 t0 2 limes
- 1/4 cup shredded cilantro
- 2 Tablespoons slice garlic (4 cloves)
- 2 cup small diced tomatoes
- 1 cup small diced onion
Heat 2 ounces of Olive oil in a sauce pot. Place the tomato in the hot oil and let them soften. Lower the heat and add the rest of the ingredients except the water. Add water to thin the sauce if it is too thick. Do not immediately chill. Hot tomatoes will sour if refrigerated before cooling to room temperature. Salt to taste.
Easy Mode Spanish Rice
- 2 Cups steamed white rice
- 2 Tablespoons Clean Slate Taco Seasoning
- shredded cilantro
Gently stir the butter, cilantro, and seasoning into the warm rice and serve.
Garlic Sour Cream Sauce
- 6 ounces of sour cream
- 1 whole head of garlic, minced
- lime juice
- teaspoon of Clean Slate Tex-Mex Seasoning
Blitz all of this in a food processor and you have one addictive sauce.