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Baja Beer Battered Fish with Shredded Brussels Sprouts, garnished with Phoning it in Pico de Gallo topped off with Sriracha Salt and wrapped in delicious Hard Corn Shells (Traditional; US)

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Contributed by Brian Mount, sinker, Jake Spurlock, Kumar McMillan
Baja Beer Battered Fish ======================== This is the beer battered fish for [Baja fish tacos](../full_tacos/baja_fish_tacos.md). Batter ------- * 1/2 c flour * 1/4 c baking powder * 1 egg * 1/2 c beer (Tecate!) * 1 tsp salt * 1 tsp chili powder (paprika, salt, garlic salt) * 2 tsp parsley Beat the eggs and fold all batter ingredients until smooth. Add flour to make it thicker or add beer to make it thinner. If you have time let the batter chill for a couple hours. Fish ------ * 1 lb. cod fillet, grouper, or similar white fish, the fresher the better * Cut fish into small chunks. * Fill a pan with oil and heat until approx. 375 F. * Fill a bowl with about a cup of flour and keep it next to the batter bowl. * Dip a fish piece into flour then into the batter. * Fry for 4-5 minutes, turning halfway through. Drain on a paper towel.
Contributed by sinker
Shredded Brussels Sprouts ========================= A surprising, unexpected *and delicious* green addition to your taco! * brussels sprouts * butter 1. Shred up your brussels sprouts so that they're flaked up. You're really going for almost a slaw-level shredding here. 2. Put a healthy amount of butter in a pan, melt it down with a little salt too. 3. Toss the shredded sprouts in, and fry 'em up until parts of them are browned up, and other parts have turned into a bright green. You're going for partial caramelization, but not all the way. You're not going to LOAD UP your taco with these, but they bring an amazing, mellow flavor to the mix. Especially good with fish tacos. tags: vegetarian
Contributed by Brian Mount, sinker, Jake Spurlock, OpenShift guest
Phoning it in Pico de Gallo =========================== _Super Quick & Easy Pico_ * 1 pint grape tomatoes, quartered (make your kids do this part) * 3 tablespoons finely chopped white onion * Coarse salt * Squeeze of lime * As many finely chopped red (or green) jalapeƱos as you want (optional) Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for kids, and then add as much jalapeƱo as you like to the remaining mixture for the non wimps. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock
Sriracha Salt ============= I actually received this as a gift, but I found a recipe to make your own. __Ingredients__ * 1 cup Salt * 10 tsp. Sriracha Mix the two ingredients together in a bowl. Spread it out on a baking sheet lined with foil or parchment paper. Put in a 200-degree oven, then turn the oven off and let it sit overnight inside. It will clump, but place in ziplock bag and attack it with a rolling pin. Tada! The effect on most food is as awesome as you'd expect but it is especially amazing with eggs. Add it to your breakfast tacos. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Hard Corn Shells (Traditional; US) ====================== Mistakenly thought by many to be traditionally Mexican, hard shells were actually popularized in the US in the mid-20th century. While they can certainly be made at home (if you have access to a deep-fryer), the best method of obtaining hard taco shells is to head to the grocery store. If you line them with a lettuce leaf rather than using chopped lettuce, when the shell cracks you won't lose the contents into your lap. tags: vegetarian