Posted on by Lia Fireheart

Fish Tacos

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Fish Tacos

Fish tacos, that great meal of the Baja Peninsula. and a taste of summer. In the game. Fish Taco is used in the spool of the Sewing Machine to create the Party Hat (green). It can be used in dyeing, serving as a yellow due at the due pots. located in Emily’s and Haley’s house. 2 Willow Lane

Ingredients

  • 2 medium tomatoes, seeded and finely chopped 1 small red onion, peeled and finely chopped

  • 1 clove garlic, minced

  • 1/2 cup roughly chopped cilantro

  • 1 jalapeño, halved lengthwise

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 2 limes, 1 halved and 1 cut into wedges

  • Kosher salt

  • Freshly ground black pepper 1 tbsp canned chipotle pepper, finely chopped (optional)

  • 1/2 cup flour

  • 1 tsp chili powder

  • ¼ cup milk

  • 1/2 cup peanut oil, plus a splash more for greasing pan

  • Pat of butter

  • 1 lb flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long

  • 12 6-inch fresh corn tortillas 2 cups shredded green cabbage

  • A saucy hot sauce

Directions

  • In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using). In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
  • In a medium bowl, mix together the flour, chili powder and 1 1/2 tsp each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
  • Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until t
  • shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them light ly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 min- utes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  • Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cab- bage, Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.