Baja Fish Tacos with Spicy Crema
General Tso’s Chicken |
Serves
INGREDIENTS
Battered Fish
1 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
½teaspoon kosher salt 1 egg or egg substitute 1 cup light beer
1 pound cod, cut into 1 oz. portions, about 2” long and 1” wide
Spicy Crema Sauce
½cup plain yogurt
½cup mayonnaise
1 lime, juiced
1 jalapeño pepper, minced
½teaspoon dried oregano
½teaspoon ground cumin
1 teaspoon ground cayenne pepper
½teaspoon salt
1 (12 ounce) package corn or flour tortillas
½medium head cabbage, finely shredded
1 lime cut into wedges (optional)
¼cup chopped cilantro (optional)
Serves |
| MAIN | |
A classic favorite Chinese dish children love, just make sure to remove the chilies | |||
COURSES | |||
before eating! |
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INGREDIENTS |
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Sauce: | Batter: | ||
4 tablespoons cornstarch | 3 - 3 ½ pounds boneless, | ||
2 tablespoons water | skinless chicken breasts, cut into | ||
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1 teaspoon garlic, minced | 1” pieces |
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1/3 cup sugar | ¼ cup soy sauce |
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¼ cup soy sauce | 1 egg, beaten |
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2 tablespoons white vinegar | 4 tablespoons cornstarch |
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2 tablespoons white wine |
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1
2 tablespoons vegetable oil
2 bunches scallions, sliced
MAIN COURSES
Healthy Tip
Cabbage is filled with Vitamin C, fiber, potassium and other nutrients.To make the crema lighter, use low fat yogurt and mayonnaise.
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DIRECTIONS
1.Preheat fryer to 375°F and place fryer basket in oil.
2.In a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg and beer, then quickly stir into the flour mixture. Some lumps will remain.
3.In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeño, oregano, cumin, cayenne and salt. Set aside.
4.Lightly dust fish pieces in the flour and add to batter. One batch at a time, remove the fish from the batter and allow excess to drip off.
6.Slowly lower the fish into the oil, and release after a few seconds or when a crust has formed. Cook for about
5.To serve, place fish in a tortilla, top with cabbage and drizzle with spicy crema. Serve with lime wedges and chopped cilantro if desired.
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4 small dried chilies
DIRECTIONS
1.Preheat fryer to 350°F and place fryer basket in oil.
2.Combine all sauce ingredients except for oil, scallions and chilies. Set aside.
3.In a large bowl, combine soy sauce, egg and cornstarch to form a
4.Lower basket into oil. Using metal tongs, coat chicken pieces in batter one at a time and slowly lower into the oil.
5.Fry chicken until golden brown and cooked through, about 4 ½ to 5 minutes.
6.Place chicken on a plate lined with paper towels.
7.In a large skillet, heat oil on medium high heat for 2 to 3 minutes. Add scallions and chilies and cook until softened, 2 minutes.Add sauce mixture to skillet and bring to a boil. Cook until it resembles a thick glaze, about 2 minutes. Remove chilies.
8.Add chicken and heat through before serving, about 2 minutes.
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