Beer-Battered Fish Tacos

INGREDIENTS

  • Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/3 cup beer
  • 8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons canola oil
  • 4 corn tortillas, warmed

THIS RECIPE CALLS FOR:

PREPARATION

  1. Prepare Tomato & Avocado Salsa, if using.
  2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

NUTRITION

Per serving: 409 calories; 16 g fat ( 2 g sat , 9 g mono ); 57 mg cholesterol; 40 g carbohydrates; 29 gprotein; 8 g fiber; 408 mg sodium; 972 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat

*This recipe is courtesy of Eating Well

Enjoy your fish taco recipe.  Please contact us or comment on the post letting us and everyone else know how it turned out.  Suggestions for recipe improvement and any tips or tricks are encouraged.

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Mother Hubbard’s Muesli Cookies

This recipe makes about 100 delicious muesli cookies.

2 cups oil
2 cups sugar
2 eggs
2 cups flour
2 cups muesli
1 tsp baking powder

Mix oil and sugar until sugar is dissolved. Add eggs and mix until smooth. Add dry ingredients and mix thoroughly. Place in teaspoon lots on greased oven tray and bake at 175°C for about 10 minutes, until just starting to brown. Cool on biscuit rack.

Warm Salad of Cajun Lamb Fillets

500g lamb fillets
4 tbsp olive oil
2 tbsp Cajun spice mix
250g green beans
6 ripe tomatoes
handful of local black olives
freshly chopped herbs (basil, tarragon, Italian parsley, etc) to taste

Trim the silver skin then toss the lamb fillets in half the olive oil with a sprinkle of the Cajun spice mix. Top and tail the beans then simmer in salted water until crisp tender. Cut the tomatoes into wedges.

Heat a pan with the remaining olive oil until very hot then quickly cook the lamb fillets for about three minutes each side. Leave to rest for four to five minutes.

Slice each lamb fillet diagonally into three or four pieces then toss with the beans and tomatoes.

Serve on an attractive platter scattered with the olives and herbs with crusty French bread as an accompaniment.

Serves four.

Supremes De Volaille ‘Sandeman’

6 chicken breast fillets
2 red capsicums
120g butter
450ml cream
60ml whiskey
1 glass sherry
50ml chicken stock
½ tbsp plain flour
lemon juice

Cut the capsicums into thin strips and fry gently. Halve the fillets and fry in butter. Remove chicken and set aside. Flame the pan with the whiskey. Add the cream, sherry and chicken stock and simmer together for 5 mins.

Sprinkle in flour and blend with a wooden spoon. Add a squeeze of lemon juice. Pour sauce over the chicken and garnish with capsicum.

Serve with rice.

Smoked Chicken with Lemon Mustard Sauce

2 cups water
1 tsp sugar
1 tsp vinegar
4 whole cloves
8 whole black peppercorns

Place chicken in casserole with above ingredients. Heat through, approximately 30 minutes.

Sauce:
1 cup milk
1 tbsp mustard (dry)
2 tbsp sugar
1 tbsp lemon juice
2 tsp corn flour
½ tsp salt
1 egg yolk beaten

Add milk to dry ingredients blending to a smooth consistency in heavy based saucepan or double boiler. Simmer 5 minutes stirring. Slowly stir in beaten egg yolk and cook gently for a further 3 minutes. Remove from heat and stir in lemon juice.

Putiki Lamb

Eaten in the garden under the fig tree, flavored with wood smoke and herbs – and accompanied by a glass of red wine – this is the summer cooking I look forward to all winter.

Lamb chops
lemon juice
marjoram
salt & pepper

Season lamb chops with salt, pepper, lemon juice and fresh wild majoram. Make a fire with grape vine prunings and grill them.

Panhandle Hash

This dish serves between 4 to 6 people.

1lb minced beef
3 onions, chopped
3 cloves garlic, crushed
3 tsp salt black pepper
16 oz tin tomato puree
1 tbsp sugar
pinch dried basil
8 oz macaroni
chopped parsley

Cook minced beef in a hot electric frypan, stirring constantly until meat is browned. Add onions and garlic and continue to cook until the onions begin to soften. Add salt, pepper, tomato puree, 2 tomato puree tins of hot water, sugar and basil. Stir well. Reduce heat to 300 degree Fahrenheit.

Sprinkle macaroni over meat mixture. Cover pan with vent closed and cook at simmering point for about 30 minutes or until the macaroni is tender. Stir once or twice during cooking. Sprinkle with parsley just before serving.

Onetangi Ginger Chicken

Posted September 2007 by Stephan Spencer

No 6 chicken cooked and chopped
2 sticks of celery, diced
2 tangelos segmented
4 spring onions chopped
¼ cup chopped crystal Ginger
Small can drained unsweetened pineapple pieces
½ can of water chestnuts, drained and halved
¼ cup each of toasted and chopped almonds, pinenuts, hazelnuts

Dressing:
¾ cup mayonnaise
juice of ½ lemon
1 tsp dry mustard
½ tsp curry powder
½ tsp salt

Mix dressing. Combine all ingredients in a large bowl. When well mixed, serve in a lettuce lined salad bowl.

Lamb Patties and Yoghurt Sauce

Posted September 2007 by Stephan Spencer

Wonderful cooked on the barbeque and a tasty change from barbeque sausages.

500g lamb mince
1 cup fresh breadcrumbs
1 egg
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
2 tsp crushed garlic
1 tsp ground cumin
1 tsp mixed herbs
1 tsp Dijon style mustard
½ tsp chilli powder
salt and pepper to taste

Sauce:
1 cup plain unsweetened yoghurt
½ cup sour cream
2 tsp crushed garlic
2 tsp lemon juice
salt and pepper

Mix all burger ingredients together and form patties (makes about 12). Chill until ready to cook. Cook 2 to 3 minutes each side over a high heat.

Mix sauce ingredients together. Chill and server over patties.

Far Eastern Kebabs

Posted September 2007 by Stephan Spencer

4 chicken breasts
1 tbsp yoghurt
2 tsp lemon juice
1 tsp curry powder
1 tsp salt
½ tsp ground ginger
¼ tsp dried chilli peppers
1/8 tsp mustard powder
1/8 tsp turmeric
1/8 tsp ground cardamom or finely crushed cardamom seeds
lemon quarters sprinkled with paprika
small onions cut in thick slices
parsley

Skin and bone chicken, flatten with hands and cut into 5 cm pieces. Mix remaining ingredients, except onions, lemons and parsley, to a thick paste. Add chicken pieces and stir to coat well. Let stand for one hour at room temperature.

Thread on skewers, alternating several pieces with a slice of onion. Repeat until four skewers are filled. Set across a shallow pan and boil for 15 minutes or until done, turning once during cooking. Serve at once, garnished with lemon quarters and parsley.

Serves four.

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