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Restaurants›La Mezcalita (Mexican Restaurant)›Xx Fish Tacos Recipe

Xx Fish Tacos Recipe

Name: La Mezcalita (Mexican Restaurant)s XX Fish Tacos Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, tilapia, or halibut); 4 tbs all-purpose flour; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper; 2 tbs olive oil (for searing); 8 count corn tortillas; 2 cups shredded green cabbage; 0.25 cups fresh cilantro (chopped); 1 cup Mexican melting cheese (quesadilla blend or Oaxaca), shredded; 4 count lime wedges; 0.5 cup mayonnaise; 1 count adobo chipotle pepper (from can); 1 tsp adobo sauce (from can); 1 tbs lime juice; 0.5 tsp honey or agave; 0.25 tsp salt; 1 cup long-grain white rice; 2 cups water; 1 tbs vegetable oil; 0.5 tsp salt; 1 tsp lime zest; 15 oz canned black beans (rinsed and drained); 1 tbs olive oil; 0.5 count yellow onion (small, diced); 1 clove garlic (minced); 0.5 tsp ground cumin; 0.5 tsp chili powder

Inspired by La Mezcalita (Mexican Restaurant)

Time55m

Serves4

and chipotle mayo served with rice and black beans. Tacos topped with Mexican cheese.

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Ingredients

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Fish & Tacos

1 lb white fish fillets (cod, tilapia, or halibut)

4 tbs 00 bread flour

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp black pepper

2 tbs olive oil (for searing)

8 count corn tortillas

2 cups shredded green cabbage

1/4 cups fresh cilantro (chopped)

1 cup Mexican melting cheese (quesadilla blend or Oaxaca), shredded

4 count Lime wedges

Chipotle Mayo

1/2 cup Mayonnaise

1 count adobo chipotle pepper (from can)

1 tsp adobo sauce (from can)

1 tbs ReaLime juice

1/2 tsp honey or agave

1/4 tsp Celtic sea salt

Cilantro-Lime Rice

1 cup Long-grain white rice

2 cups water

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1 tsp lime zest

Black Beans

15 oz canned black beans (rinsed and drained)

1 tbs olive oil

1/2 count yellow onion (small, diced)

1 clove Garlic (minced)

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 cup water or low-sodium broth

Method

Fish & Tacos

Prepare fish

Pat fish fillets dry and cut into 8 equal taco-sized pieces (about 2 oz each). In a shallow bowl combine flour, smoked paprika, cumin, garlic powder, 1 tsp kosher salt and 1 tsp black pepper. Lightly dredge each fish piece in the seasoned flour, shaking off excess.

Cook fish

Heat 2 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add fish pieces in a single layer without crowding. Sear 2–3 minutes per side (depending on thickness) until golden and opaque throughout. Transfer cooked fish to a plate and keep warm.

Warm tortillas & assemble

Warm corn tortillas in a dry skillet 20–30 seconds per side or wrapped in a damp towel in the microwave for 20–30 seconds. To assemble each taco: place a small handful (about 2–3 tbs) of shredded cabbage on the tortilla, top with a piece of cooked fish, drizzle 1 tbs chipotle mayo, sprinkle with shredded Mexican cheese and a few cilantro leaves. Serve with a lime wedge.

Chipotle Mayo

In a small bowl, combine 1/2 cup mayonnaise, 1 whole adobo chipotle pepper (finely minced), 1 tsp adobo sauce, 1 tbs lime juice, 1/2 tsp honey and 1/4 tsp salt. Whisk until smooth and taste; adjust heat by adding more adobo sauce or pepper if desired. Refrigerate until ready to use. (Makes roughly 3/4 cup).

Cilantro-Lime Rice

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tbs vegetable oil over medium heat; add rice and toast, stirring, for 1 minute. Add 2 cups water and 1/2 tsp salt; bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes. Fluff with fork, stir in 1 tbs chopped cilantro (from ingredients section) and 1 tsp lime zest, adjusting salt to taste.

Black Beans

Heat 1 tbs olive oil in a small skillet over medium heat. Add diced onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add rinsed/drained black beans, 1/4 cup water or broth, 1/2 tsp ground cumin, 1/2 tsp chili powder and 1/2 tsp salt. Stir to combine and simmer 5–7 minutes until warmed and slightly thickened. Mash a few beans with the back of a spoon for a creamier texture. Taste and adjust seasoning.