Like many, my inspiration for cooking and developing certain recipes often comes from the time of year or a particular holiday. In this case, Cinco de Mayo put me in the mood for some Mexican food; though these tacos and salsa would be good anytime of year. Enjoy!
1/4 cup mayonaise
2 tbsp rice wine vinegar
1 tsp salt
1/2 tsp white pepper
1 cup shredded purple cabbage
2 tbsp sliced green onions
1/2 carrot peeled and sliced into matchsticks
1/4 jicama, peeled and sliced into matchsticks
- In a medium bowl, whisk together mayonaise, salt, pepper and vinegar. Add remaining ingredients and toss well to coat. Refrigerate until ready to use.
1 cup beer (use your favorite)
1 cup all-purpose flour
1 pound fresh tilapia, cut into bite-size chunks
Corn or flour tortillas
- Whisk flour into the beer to make a batter.
- In a large pot, heat 2 – 3 cups of vegetable oil over medium-high heat until it reaches 375 degrees. (*Note: Use enough oil so that the fish is completely submerged when frying; may need more or less oil depending on pot / pan that you use).
- Working in batches, dip the fish into batter and then fry for 6 – 7 minutes, flipping once halfway through.
- Remove from oil, season immediately with salt and drain on paper towels. Keep fried fish warm until all fish has been fried.
- Serve on tortillas topped with Jicama Slaw.
Roasted Tomatillo-Chipotle Salsa
4 medium tomatillos, husked, rinsed and cut into quarters
4 garlic cloves, peeled
2 canned chipotle in adobo chiles
1 tsp salt
- Pre-heat oven to 375 degrees.
- Place tomatillos and garlic on a sheet pan and roast for 10 – 12 minutes until tomatillos are browned and completely soft.
- Remove from oven and add tomatillos, garlic, chiles and salt to a blender with 1/2 cup of water and blend until smooth.
- Cool and serve wtih tortilla chips.