The post BEER BATTERED COD TACOS appeared first on Florida Girl Cooks.
]]>The first time I made authentic tacos would be in 2005, shortly after purchasing Scott Linquist’s book Mod Mex. Having been to his restaurant would be my ‘revival’ for Mexican cuisine after my family trip to Cancun in 1996. The love I have for battered and fried fish would come from memories of my mom and I shopping at the once, Palm Beach Mall and stopping for lunch at Long John Silvers for their fish and chips meal.
Cue the joining of the freshness and textures of one of my signature tacos plus the texture and complex flavor of my beer battered fish tacos and you’ve got a small party in your mouth with every bite. I know that sounds like a child-like advertisement to my favorite meal but a meal that makes you feel like a kid at heart is something hard to hide.
Beer Battered Cod Tacos
Ingredients
1 cup self-rising flour
1 cup Mexican beer (Corona)
1 lb. cod filet, cut into 3/4 inch pieces
3 Haas avocados
1 large tomato
1/2 red onion
2 tbsp. cilantro
1 tsp finely chopped jalapeno
10 corn tortillas
8 oz sour cream
salt and pepper
canola oil for frying
olive oil for tortillas
Prepare
1. Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
2. Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
3. Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
4. Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
5. Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
6. Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
- 1 cup self-rising flour
- 1 cup Mexican beer (Corona)
- 1 lb. cod filet, cut into 3/4 inch pieces
- 3 Haas avocados
- 1 large tomato
- 1/2 red onion
- 2 tbsp. cilantro
- 1 tsp finely chopped jalapeno
- 10 corn tortillas
- 8 oz sour cream
- salt and pepper
- canola oil for frying
- olive oil for tortillas
- Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
- Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
- Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
- Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
- Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
- Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
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]]>The post DUCK CARNITAS TACOS appeared first on Florida Girl Cooks.
]]>Duck Carnitas Tacos
Ingredients
Whole duck, rinsed and neck & gizzards removed
1½ tbsp. kosher salt, plus more to taste
2 whole garlic heads, tops removed
1 large white onion, thinly sliced, plus one small, finely chopped
1 (4″) piece Mexican cinnamon, broken in half
1 medium orange, quartered
12 corn tortillas, warmed
¾ cup roughly chopped cilantro
Lime wedges
Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Prepare
1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
4. Let duck cool in the pot, then transfer to a cutting board.
5. Shred meat into large chunks, discarding skin and bones.
6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
7. Heat reserved duck fat in a 12” skillet over medium-high heat.
8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
- Whole duck, rinsed and neck & gizzards removed
- 1½ tbsp. kosher salt, plus more to taste
- 2 whole garlic heads, tops removed
- 1 large white onion, thinly sliced, plus one small, finely chopped
- 1 (4") piece Mexican cinnamon, broken in half
- 1 medium orange, quartered
- 12 corn tortillas, warmed
- ¾ cup roughly chopped cilantro
- Lime wedges
- Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
- Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
- Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
- Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
- Let duck cool in the pot, then transfer to a cutting board.
- Shred meat into large chunks, discarding skin and bones.
- Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
- Heat reserved duck fat in a 12” skillet over medium-high heat.
- Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
- Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
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