Baja Cerveza Fried
 Fish Tacos
Makes 8 Tacos
White Corn Tortillas
2 Cups Shredded Cabbage
1 Cup All Purpose Flour
2 Halibut or Mahi Mahi Fillets cut into 1/2 in strips
1 Can of Tomatillo Salsa or Homemade
Fresh Ground Black Pepper
1 tsp. Salt
Frying Oil
1 Lime
Beer Batter- 
1 1/2 Cups All-Purpose Flour
1 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper
1 Cup Dark Mexican Beer
Mix the Flour, Salt and pepper in a Medium bowl. Add beer and whisk together until smooth. Allow to rest for 10 minutes before using. 
Cream Sauce-
2/3 Cup Sour Cream
1/3 Cup Mayonnaise
 3 TBSP. Fresh Lemon Juice
1 tsp. Grated Lemon Zest
Salt & Pepper to taste
Mix all ingredients together in a medium bowl and refrigerate until ready to use. 
-In a large skillet, Heat oil until a deep fry thermometer reaches 350 degrees F. or when the end of a wooden spoon sizzles when inserted into the oil. On a Large plate, combine the flour and salt and pepper. coat the fish in the flour mixture, then dip into the beer batter. Fry the fish until golden brown and cooked through. About 5 minutes. Place onto a paper towel to drain. 
To assemble- Warm the tortillas in the oven, on the stove top or in a microwave, fill with 1-2 pieces of fried fish. Top with Cream, Shredded Cabbage, Tomatillo Salsa & Lime Juice.

Blackened Salmon
1 Salmon Filet, uncut 
1 Lemon & juice
1/4 Bunch Fresh Parsley
Seafood Blackening Rub:
2 TBSP Paprika 
2 tsp. Cayenne Pepper
1 TBSP. Onion Powder
1 tsp Sea Salt
1 tsp Black Pepper
1/4 tsp Thyme
1/2 tsp Oregano
1/2 tsp Garlic Powder
1/4 tsp Coriander
Olive Oil
Combine the Spices together  and Rub onto the Salmon, Covering it thoroughly. Allow the flavors to absorb for at least 20 minutes and up to 4 hours in the refrigerator. When ready to cook the Salmon, Preheat a grill on medium high heat.  Brush with Olive Oil and place the Filet directly onto the grates, skin side up. Cook for 6 minutes then flip skin side down. Cook another 7 minutes and Slash with Lemon Juice and serve.

Boneless Tilapia with Pineapple-Mango Salsa
I've turned three people onto fish with this recipe. If you aren't found of fish, but you wish you were.. try this!

Boneless Tilapia Fillet
Blackening Seasoning
1 Mango chopped
1 can of Pineapple Chunks
1/2 Jalapeno diced
1/2 Red Onion diced
1 Lime
1/4 Bunch of Fresh Cilantro Chopped
Cover the Tilapia with the Blackening seasoning. (I use Red Monkey Brand) While letting the fish soak up the spices, make the salsa. Mix the Mango cubes, Pineapple chunks, diced Jalapeno, Diced Onion & Chopped Cilantro together. Squeeze 1/2 of the Lime juice onto the salsa and add salt and pepper to taste. Chill while cooking the Fish. 
Melt Butter in the bottom of a non-stick skillet. Place the fish fillets directly onto it. Cook about 3 minutes on each side. Once fish is plated, add a generous amount of Pineapple-Mango Salsa on top. Enjoy with Black Beans and White Rice!

Tipsy Tequila Shrimp Tacos
Bamboo Skewers 
1/4 Cup White Tequila
1/2 TBSP. Ground Cumin
1/4 TBSP Paprika
1/4 tsp. Cayenne Pepper
3 Cloves Garlic, Minced
Juice of 1 Lime
Zest of 1/4 Lime
Olive Oil
1 Bag Shrimp, Peeled and deveined (about 35)
Sea Salt & Freshly Cracked Pepper
1/4 Cup Fresh Cilantro, Chopped
Chipotle Cream Sauce:
1 Cup Mayonaise 
3/4 Cup Sour Cream or Mexican Crema
2 TBSP Lime Juice
1 tsp light Agave 
1 Chipotle Pepper, Minced (canned in adobo is fine)
Sea Salt
Warm Corn Tortillas
1 Tomato, diced
1 Cup Iceberg Lettuce, shredded
Lime Wedges
Chopped Fresh Cilantro
Red Onion, Diced 
Soak the bamboo skewers in water, if grilling on an open flame (or use metal skewers)
Marinade the shrimp for 15 minutes in: The Tequila, Cumin, Paprika, Cayenne, Garlic, Lime Juice, a pinch of salt and Pepper & a drizzle of Olive Oil. 
In a Medium Bowl, Combine the Mayonnaise, Sour Cream, Lime Juice, Agave, Chipotle and a pinch of salt. Refrigerate until ready to serve. 
Thread 5-6 Shrimp onto each Skewer. Heat up the grill, grill pan or flat top Skillet. Place the Skewers on and cook until pink. Well marked and nicely charred. About 40-50 Seconds per side. Squeeze Lime juice onto the shrimp and garnish with the chopped cilantro. 
Warm the tortillas, and top with shrimp, diced tomato, lettuce, Red Onion, Chipotle sauce, lime juice and cilantro. 
Serve with Black Beans.

Shrimp and Grits
Serves: 3
2 Cups Chicken Broth
1 Cup Stone Ground Grits
1 TBSP Butter
3/4 Cups Heavy Cream
2 TBSP Garlan Garlic Cream Cheese (optional, but recommended)
Pinch of Salt
Pinch of Pepper
In a Medium Sauce pan, Bring the Chicken Broth to a boil and add grits. Lower the heat to a simmer and cook for 12 minutes. 
Add the Butter, Garlan Cheese and Heavy Cream. Stir well and cover to keep warm. 
Shrimp & Gravy:
1 TBSP Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
2 Cups Chicken Stock
1 1/2 TBSP Flour
15-20 Medium Shrimp, Cooked and Peeled
3 Hot Italian Sausages, Sliced into 1 inch Rounds
1 Bay Leaf
1/4 tsp Salt
1/2 tsp Pepper
Fresh Parsley, Roughly Chopped
2 Green Onions, Chopped
In a Large Skillet heat the Olive Oil and Saut√© the Onions and Garlic till soft. Add the Sausage and cook thoroughly. Add the Flour and stir to make a Roux. Now add the Chicken Stock, Shrimp, Salt, Pepper and Bay Leaf. Simmer for 7 Minutes stirring occasionally. 
Serve the Grits and Shrimp together and garnish with Parsley and Green Onions. 
Inspired by Ivy Reed


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