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Directions for: El Rey's Fish Tacos

Ingredients

Salsa Verde (Green Salsa)

1 lb. (450 g) tomatillos

1 onion, chopped

1 clove garlic, chopped

1 jalapeno pepper, seeded and chopped

1 bunch cilantro leaves

juice and zests of 1 lime

salt and pepper

Salsa Roja (Roasted Red Salsa)

1 Tbsp (15 mL) olive oil

6 Italian tomatoes, halved

1 onion, peeled and quartered

2 Serrano peppers, seeded and halved

4 clove garlic

1 bunch cilantro leaves

juice and zests of 1 lime

salt and pepper

Salsa Mexicana

2 tomatoes, seeded and chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

1 clove garlic, minced

1 onion, chopped

juice and zests of 1 lime

1 bunch cilantro leaves

1 Tbsp (15 mL) olive oil

salt and pepper

Guacamole

4 avocados, puréed

juice and zests or 1 or 2 limes, depending on size

1 jalapeno pepper, chopped

A few drops of green Tabasco, to taste

salt and pepper

To Garnish

mayonnaise

shredded cabbage

onion

cilantro

lime wedges

Fish

1 lb. (450 g) Parrotfish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut)

2 cups (500 mL) + 1 cup (250 mL) for dredging

¼ cup (60 mL) cornstarch

1 Tbsp (15 mL) baking powder

2 eggs

2 ½ cup (625 mL) beer (2 bottles of beer)

salt and pepper

canola or peanut oil, for frying

corn tortillas

Directions

Salsa Verde (Green Salsa)

1. Remove papery husks from tomatillos and rinse well.

2. Cut in half and place cut side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin.

3. Place tomatillos, onions, garlic, jalapeno, cilantro and lime juice in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Salsa Roja (Roasted Red Salsa)

1. Preheat oven at 200 °C (400 °F). Lay the tomatoes, onions, Serrano pepper and garlic on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake in the oven for about 30 minutes until tomatoes look soft and the onions and peppers have a nice char.

2. Transfer into the recipient of the food processor and reduce into a coarse puree with cilantro. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator.

Salsa Mexicana

1. Mix all the ingredients. Keep in the refrigerator.

Guacamole

1. In a food processor, mix together all the ingredients. Season with salt and pepper. Keep in the refrigerator.

To Garnish Fish

1. To make beer batter, in a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer then quickly stir into the flour mixture (don't worry about a few lumps).

2. Heat oil in deep-fryer to 190 °C (375 °F).

3. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.

4. To serve: Place fried fish in a tortilla, add a dollop of mayonnaise, top with shredded cabbage and garnish with guacamole, salsa verde, Salsa Rosa and Salsa Mexicana.

See more: Cocktails/Alcohol, Lunch, Easy, Fish, Herbs, Dinner, Fry, Citrus, Main, Hot and Spicy, Vegetables, Mexican