Sometimes you just want restaurant-style food at home.
Si Foster shares how you can make a fish taco copy cat that is even better than eating out!
Lone Star Taqueria Fish Tacos
6 tablespoons ground dried New Mexico or California chilies (or chili powder)
3 tablespoons vegetable or canola oil
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne (or less if you want fish to be less spicy)
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi-mahi, or rock fish
Shredded cabbage, about 4 cups
3-4 limes
In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf.
Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times.
Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade.
Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on a platter.
Cut fish along the grain into 1/2-inch slices, season to taste with salt.
Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro Jalapeño Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.
Jalepeno Mayo
1 3/4 cups mayonnaise
2 tablespoons water
2 tablespoons distilled white vinegar
1 rinsed and stemmed fresh jalapeño with seeds removed
1 peeled garlic clove
1/2 cup lightly packed fresh cilantro
1/4 teaspoon pepper
Salt to taste
Combine all ingredients except salt; whirl until smooth. Add salt to taste. Makes about 2 1/4 cups.
Pico de Gallo
2 cups diced tomatoes
1/2 cup finely diced onion
2 tablespoons minced jalapeños
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon garlic powder
Salt to taste
In a bowl combine all except salt. Add salt to taste. Makes about 2 cups.
For more from Si, visit www.abountifulkitchen.com.
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