Rachael's Fried-Fish Tacos with Raw Green Salsa
Try this recipe for Rachael's Fried-Fish Tacos with Raw Green Salsa.
Try this recipe for Rachael's Fried-Fish Tacos with Raw Green Salsa.
- salt
- 1 clove garlic crushed
- sliced avocado
- 1 cup flour
- 1 tsp. kosher salt
- 1 small white onion finely chopped
- 1 tbsp. dried oregano
- 2 tbsp. evoo
- 1 lime, juiced (about 2 tbsp.)
- mexican crema or sour cream
- 1 lb. sustainable cod red snapper, or tilapia, cut into 1/2-by-3-inch strips
- 2 to 3 limes juiced
- 2 tbsp. chili powder (i like gebhardt) or chile de arbol p
- 1 1/2 tsp. (1/2 palmful) ground cumin
- safflower canola or vegetable oil, for frying (about 6 cups for a dutch oven or 2 qt. for a tabletop fryer)
- 1 cup mixed fresh cilantro and flat-leaf parsley leaves finely chopped
- 2 jalapeã±o chiles finely chopped
- about 1/4 cup worcestershire sauce
- 6 tomatillos—husked, rinsed and coarsely chopped
- 1 small or 1/2 medium onion chopped
- 1/2 ripe haas avocado
- about 1/2 cup fresh cilantro leaves
- about 2 tbsp. fresh mint leaves
- 2 serrano or jalapeã±o chiles coarsely chopped
- 12 to 16 small corn tortillas charred, or tostada shells
- chopped iceberg lettuce or thinly shredded green o
- Carbohydrate 44.98148 g
- Cholesterol 9.8 mg
- Fat 8.309655 g
- Fiber 2.97000006628036 g
- Protein 2.006375 g
- Saturated Fat 2.5997425 g
- Serving Size 1 1 Serving (232g)
- Sodium 23.647 mg
- Sugar 42.0114799337196 g
- Trans Fat 0.726992500000001 g
- Calories 251 calories
Step-by-step
- For the fish, in a medium bowl, mix the fish with the juice of 1 lime (about 2 tbsp.) and the kosher salt.
- In another medium bowl, whisk the flour and spices.
- In a Dutch oven, large pot, or tabletop fryer, heat the safflower oil to 375°.
- Working in a couple of batches, dredge the fish liberally in the flour and shake off any excess. Fry the fish until browned and cooked through, about 5 minutes per batch. Transfer the fish to a wire rack set over paper towels to drain.
- Place the fish in a medium bowl and break it up a bit. Add the onion, herbs, chiles, Worcestershire, and EVOO. Toss gently until evenly incorporated. Add the remaining lime juice to taste; season with salt.
- For the salsa, in a food processor or blender, puree the tomatillos; season with salt. Add the onion, avocado, cilantro, mint, chiles, garlic, and lime juice. Pulse until fairly smooth. Season the salsa with salt. Thin it with 1/4 to 1/2 cup water if it’s too thick.
- Fill the tortillas with the fish, salsa, lettuce, crema, and avocado.
Taco Tuesday Triumph: Rachael's Fried Fish Tacos
Tuesday nights in my house are synonymous with tacos. It's a tradition, a ritual, a delicious way to unwind after a long week (or a busy Monday!). This week, I decided to switch things up from our usual ground beef or chicken and try something a little more adventurous – Rachael's Fried Fish Tacos with Raw Green Salsa. The idea initially felt a bit daring; I'm a creature of habit, after all, a dedicated follower of the tried and true. But, inspired by a glimpse of sunshine peeking through the curtains, I felt a surge of culinary bravery and dove headfirst into this flavorful fiesta.
The recipe itself was surprisingly straightforward. The prep work involved a bit of chopping and mixing, a common occurrence in my kitchen, but the overall process was incredibly manageable. The key, I discovered, lies in the balance of flavors. The raw green salsa, a vibrant blend of tomatillos, cilantro, mint, and a touch of heat, is absolutely essential. It's a fresh, herbaceous counterpoint to the crispy, slightly spicy fried fish. And let's not forget the creamy crema, a dollop of which perfectly complements the textures and tastes in each taco.
The fish, cod in my case, fried to a perfect golden brown, flaked easily and maintained its moisture beautifully. The secret, I believe, is in the gentle dredging in seasoned flour before hitting the hot oil. No need for heavy breading; let the fish shine through! The resulting tacos were nothing short of spectacular, a symphony of tastes and textures that had everyone at the table reaching for seconds (and maybe thirds!). Even my usually picky teenager, who is generally more inclined towards pizza and pasta, enthusiastically devoured his share.
What makes this recipe even more special is the element of spontaneity. It’s not just a meal; it's a journey. The way the flavors evolve from the preparation to the final bite is truly captivating. The raw green salsa, which you whip up in minutes, transforms the humble taco into a culinary masterpiece. Each bite offers a surprising burst of fresh, vibrant flavors that stay with you long after the meal is over.
But it's more than just the taste; it’s about the process. The chopping, the mixing, the frying – each step is a small act of creation, a contribution to the grand culinary project that is Taco Tuesday. The sizzle of the fish in the oil, the satisfying thud of the tortillas on the griddle, the happy chatter around the table – these are the memories that make Tuesday night tacos so special. And this recipe, with its bright, refreshing flavors, has certainly earned its place in our weekly rotation. It's a recipe that celebrates the simple pleasure of good food, shared with loved ones, and the unexpected joys of stepping outside your comfort zone.
Beyond Taco Tuesday, this recipe also offers a great opportunity for experimentation. Feel free to swap out the cod for another firm white fish. Experiment with different types of chiles to adjust the heat level to your liking. And don't be afraid to get creative with the toppings. A sprinkle of crumbled queso fresco, a drizzle of your favorite hot sauce – the possibilities are endless. Ultimately, this is a recipe that encourages customization, allowing you to create your own perfect version of Rachael’s Fried Fish Tacos with Raw Green Salsa.
So, my fellow taco enthusiasts, if you're looking for a new and exciting addition to your Tuesday night tradition, I highly recommend giving this recipe a try. It’s a delightful blend of classic and contemporary flavors, a testament to the power of simple ingredients transformed into something truly extraordinary. It's the kind of recipe that leaves you feeling satisfied, energized, and ready to tackle whatever the rest of the week might bring. And that, my friends, is the true magic of Taco Tuesday.
