Of Food and Love recipes: fish tacos recipes
by Mommy Hobbies
In my napsack stash
If you’re not familiar with the West Coast and their odd obsession for food that originates across the border, than fish tacos might sound a little strange. But, I would ask you to open your mind and if you ever have the occasion to eat at a certain Rubio’s to get you some fish tacos!! They will definitely tingle your tongue and rock your palate. Well, since we now live close to the middle of nowhere I have to learn how to recreate such tantalizing foods on my own and tonight I think I out did myself. I found the best little fish taco recipe ever and what mattered most was my husband loved it. See, today he turned 29! I wanted to make him a wonderful dinner and spend the evening relaxing and talking about our lives. Well, our dinner was a smashing success. I made fish tacos, shrimp tacos(with my sister’s help), homemade spanish rice, black beans Cuban style and raspberry cobblers for dessert. I think D floated off to food heaven before the night was out. The way to a man’s heart(and his wallet!) is DEFINITELY through his stomach. After tonight I think I earned myself two new outfits and a pair of shoes. (I kid). But D was so pleased with his special meal. Although tonight was simple, it was very pleasant. I’m so happy to be married to the best man around. Seriously.
1 cup dark beer
1 cup flour
1/2 teaspoon salt
1 lb boned and skinned white fish fillet
vegetable oil, for frying fish
6 warm corn tortillas
2 cups shredded cabbage
1/2 cup mayonnaise
1 garlic clove, minced
In a bowl, whisk beer, flour and salt, blending well.
Rinse fish and pat dry.
Cut into six oblong pieces.
In a deep skillet, heat about one inch of oil to 360°F
Coat fish pieces in beer batter and drain briefly.
Now, I can’t tell you which beer I used because I can’t remember. I just know that I poured it into the recipe as quickly as I could. It stunk! However, we used haddock as our choice of fish and had to remove the thin layer of skin before cooking. It was already deboned, making our job easier.
Here is the recipe for the raspberry cobblers:
Individual Raspberry Cobblers
Makes 24 cobblers
2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling
Preheat oven to 350 degrees
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.