An afternoon in the sun – about friendships, fish tacos, and the things we share – a good beer hunt

An afternoon in the sun – about friendships, fish tacos, and the things we share – a good beer hunt

Serves 8

For the sauce:

  • 5 tomatoes

  • 1 head of garlic

  • 1 large white onion, chopped

  • 1 jalapeno, peeled, seeded, and chopped

  • Juice of half a lemon

  • Sea salt, to taste

  • Red pepper flakes, as desired

For guacamole:

For fried fish:

To serve:

  • 2 cans refried black beans, warm

  • 2 cans sweet corn, drained

  • 1 red onion, chopped

  • 1 white onion, chopped

  • 4 habanero bulbs, peeled and sliced ​​(optional, if you like more spice)

  • Hot sauce to taste (we are the Yellow Bird family)

  • 1 bunch coriander, washed and chopped

  • About 24 tortillas, warm

1. First, roast the tomatoes and garlic to prepare the sauce. Preheat the oven to 350 degrees Fahrenheit. Cut the tomatoes in half, then place the cut side up on a baking sheet covered with aluminum foil. Season with salt.

2. Next, slice off the top of a whole head of garlic (just so the cloves are exposed, but the head is still firm). Drizzle with olive oil and season with salt and pepper before wrapping tightly in aluminum foil and placing on a baking tray.

3. Roast for 45 minutes, or until the tomatoes begin to appear darker and drier on the surface. We take it out of the oven and leave it to cool a little.

4. To prepare the sauce, place the roasted tomatoes in a blender or food processor. Add the garlic, then carefully unwrap the foil and squeeze out the softened garlic cloves. Add the onion, jalapeno, and lime juice, as well as a pinch of salt and red pepper flakes.

5. Mix it to obtain the desired consistency. Taste, and adjust seasoning if necessary. Transfer it to the refrigerator and leave it to cool for at least an hour.

6. While the sauce is cooling, prepare the guacamole. Peel and crush the avocado in a medium mixing bowl. Add lime juice and season with salt and red pepper flakes to taste, if using. Sit aside. Cover and refrigerate if you plan to serve it later.

7. When you are ready to prepare the tacos, cut the fish fillets into approximately 2-inch slices using a paring knife. In a large bowl, mix flour, salt, pepper, and chili powder. (If you can’t see the seasoning in the flour mixture, you need more.) Dredge the fish in the seasoned flour until well coated.

8. Add vegetable oil to a medium saucepan until it reaches about 1 inch in height. Place over high heat until the oil reaches 350°F. (Use a deep frying thermometer if you have one; if not, you can tell the oil is ready by placing a wooden spoon in the oil – if bubbles appear around the oil, it’s ready to use.)

9. Cook several pieces of fish for 2-3 minutes, taking care not to crowd the pan, or until golden brown. Flip and cook for another 2 minutes. Transfer to a plate lined with paper towels and leave to cool slightly. Repeat with remaining batches.

10. While the fish is resting, heat the tortillas in the microwave, on the grill, in a dry skillet, or under an oven broiler. (We choose to grill them after spraying cooking spray on each side.)

11. To serve, take a personalized, mix-and-match approach. Start with a tortilla base, then warm beans, then fish. Add all the other ingredients, or the ones you like best, to create the perfect fish taco. (Author’s Note: My order is beans, fish, guacamole, salsa, red onion, and cilantro, topped with Yellow Bird Habanero Hot Sauce. Wash it down with a margarita.)

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