Mexican Fish Tacos- Chopped Judges Favorite Dish
I felt it was an honor and privilege to be chosen to be on the show. Even though I was chopped first I gained satisfaction in knowing that even under extreme pressure I could actually put together a really good dish.
- fresh white fish fillet such as cod, tilapia or sole (cut into two to three strips)
- 1 1/2 c
- flour, divided
- 1 Tbsp
- onion powder
- 1 Tbsp
- garlic powder
- 1 Tbsp
- dried leaf oregano
- 1 Tbsp
- ground cumin
- 1/2 tsp
- ground cayenne pepper (or more if desired to taste)
- 2 tsp
- salt and more if desired to taste
- 1 tsp
- fresh ground pepper
- 3/4 - c
- to 1 ¼ cup water or more
- 1 c
- or more panko bread crumbs
- cooking oil
- 2/3 c
- 1/3 c
- mexican crema or sour cream
- 4 limes
- 1-2 Tbsp
- milk if needed
- 1 - 1 1/4 c
- shredded cabbage
- 1/4 c
- white vinegar
- ripe roma tomatos deseeded and diced
- 1-2 medium
- jalepeno peppers (or to taste) , membranes and seeds removed and finely diced
- 1/4 c
- finely diced onion or scallions
- corn tortillas
- radishes thinly sliced (optional garnish)
- 1/2 c
- guacamole if desired
- fresh chopped cilantro if desired
How to Make Mexican Fish Tacos- Chopped Judges Favorite Dish
- 1On a plate spread ½ cup of the flour. In a medium bowl put the remaining cup of flour and the baking powder & stir to blend. In a separate small bowl mix the Onion Powder, Garlic Powder, Oregano, Cumin, Cayenne Pepper, Salt and Pepper. Stir until well blended. Put 1½ tsp of the spice blend on the plate with the flour and mix well and set aside. Put 1½ Tbsp. of the spice blend in the flour in the bowl and mix until well blended. Put the panko bread crumbs on a plate and add 1 Tbsp of the spice blend and mix well and set aside. Add ¾ cup- 1 cup water to the bowl with flour and mix well. Keep adding water and stirring until the consistency of thick white glue or like pancake batter. Set aside.
- 2In another small bowl put the mayonnaise and the Mexican crema or sour cream. Add 1½ Tbsp. of the spice blend, ½ tsp. lime zest, the juice of 2-3 limes and and 1 – 2 Tablespoons of the diced jalepeno. Mix and blend well. Taste and add more seasoning blend, salt and/or cayenne pepper if needed to taste and blend. If too thick and glumpy then add about a tablespoon or more of milk to slightly thin out a bit. It should NOT be runny. Set aside.
- 3In another medium bowl put the shredded cabbage and vinegar. Stir until well mixed. Set aside.
- 4Pour oil to the depth of 1-2 inches in a skillet (or use a deep fat fryer with required amount of oil) and heat oil to 375 degrees.
- 5Line a plate with paper towels. Dip both sides of fish flllets one at a time first in the flour mixture and shake off excess. Stir batter and if has gotten too thick add a little more water and stir until well blended. Dip the floured piece of fish into the batter coating both sides well. Put into panko crumbs covering both sides of fish. Add more panko crumbs to dish if needed. Then put the fish into the hot oil. Repeat with the remaining strip(s) of fish. Cook about 2-3 minutes per side until golden brown. Remove from oil when done and put on paper towel lined plate and drain off excess grease.
- 6Meanwhile heat a flat griddle or heavy skillet/ frying pan until hot but not smoking. Put tortillas on griddle and heat for about 1 minute on each side until heated through and brown spots appear. Do not over cook. They should still be somewhat soft and pliable. Repeat with remaining tortillas
- 7Put one cooked fish strip down the middle of one of the cooked tortillas. Spoon some of the sauce over the fish. Drain the vinegar from the cabbage and then add the remaining diced jalepenos, tomatoes and onions to the cabbage and toss. Put some of the cabbage mixture on top of the fish and another small spoonful of the sauce over top of cabbage. Garnish with the sliced radishes and add quacamole and chopped cilantro if desired. Slice remaining lime into fourths . Put a lime slice either on top of the taco or to the side. Serve. Makes 2-3 amazing fish tacos!