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Baja Beer Battered Fish with Green Chile Cabbage Salad, garnished with Simple Salsa Verde topped off with Homemade Sriracha 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, Ross Donaldson
### Green Chile Cabbage Salad with Seared Corn This isn't a tradition, or even particularly traditional -- except in my apartment in Oakland, where I make this for myself ever time I make pork tacos. #### Ingredients * 1 green cabbage * 4 limes * 2 ears corn, or roughly two cups of corn kernels (adjust to desired corn-y-ness) * Dried, Powdered New Mexico Green Chile, to taste * Salt, to taste * Olive oil * Optional: some crumbled cotija or queso Oaxaqueno #### Directions 1. If using ears of corn, strip the kernels from them with a sharp knife. 2. Heat a few tablespoons of oil over high heat. I like to use a Dutch Oven for this, but the main cookware properties you want are heavy-bottomed and wide. 3. Toss the corn kernels in to the oil, spread them evenly, salt very lightly and let them ride. I _highly_ recommend a splatter guard for this step, but **not** a lid. You want the corn to dry out just a little and get a good sear. It's done when it's starting to get dark, a little chewy, and probably is sticking to the pan. 4. While the corn is going, core and chop the cabbage in to wide strips. 5. How's the corn doing? 6. Juice the limes. 7. How's the corn doing? If it's not done yet, grab a beer and hang out 'til it is. 8. The corn is done? Great. Toss it on top of the cabbage. Add a little salt, then a good hit of olive oil, then half-or-so of the lime juice. Toss in a good tablespoon or two of the green chile powder. Start stirring. 9. You want everything coated nicely, but I don't like the salad too oily, so go easy on that. I add lime until the sour balances the sweet of the corn. I add green chile slowly -- it takes a second to rehydrate and get hot. I might add as much as a half cup of the stuff to a salad for myself or spicy food fans like me; I go easier on the spice-unenthused. 10. Serve it! If you're in to tossing a little cheese on there, do it -- but I usually just eat it straight. Sometimes this goes on fish or chicken tacos; sometimes it's a side to richer pork tacos. It's always awesome. **Note on ingredients**: green chile is the gastronomical life blood of New Mexican cuisine, but it's little known in the other 49 states. I like a brand called [_Los Chileros de Nuevo Mexico_](http://www.loschileros.com/), which I can find sometimes in tiendas and other times at Whole Foods (go figure). The trick here is this: just don't accept substitutes. It's not the same. I've also had to accept that fresh chile is just not what this salad needs, so don't do that either (it doesn't distribute well enough across the cabbage). Do have this with cold, crisp beer. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Ryan Pitts
Simple Salsa Verde ================== I got this base recipe from a vegan friend. If you can't find one of these peppers, swap in another one! * 6 Average-sized tomatillos * 1 Poblano pepper * 1 Serrano pepper * 1 Jalapeno pepper * 1 Sweet red pepper * Juice of 1 or 2 fresh-squeezed limes (to taste) * Pinch or two kosher salt (to taste) You're in charge of the heat here. For a milder salsa, remove all the ribs and seeds inside the peppers. For medium, leave in a few ribs, and for hot, go nuts. Rough chop the peppers and tomatillos, then throw into a blender or food processor with salt and lime juice. Pulse to desired consistency. As with most salsas, this will taste better if you let it sit in the fridge for a few hours before eating. It's great on chips or drizzled over steak or pork tacos. tags: vegetarian, vegan
Contributed by sinker, Michael Bishop
## Homemade Sriracha Sure, Huy Fong's “rooster” brand sriracha is great, but wouldn't be nice to make your own? Now you can. A few tips before starting: * Don't be a cowboy (or cowgirl)-use gloves. You are going to be handling a lot of peppers and the last thing you want to do is touch your eye or a more _sensitive_ body part. * Have good ventilation. Especially on the day you bring your chilis to a boil. ### Ingredients * 1 pound red jalepeño pepper, stemmed, seeded and halved. * ½ pound red serrano pepper, stemmed, seeded and halved. * ¼ pound red thai chiles, stemmed, and halved. * 6 cloves garlic, peeled. * 1 tablespoon kosher salt. * 4 tablespoons palm sugar (light brown sugar can be substituted, see notes). * ½ cup cane vinegar (or rice wine vinegar, [see notes](https://github.com/sinker/tacofancy/blob/master/seasonings/homemade_sriracha.md#notes)). ### Directions 1. Combine chilis, garlic, salt and sugar in food processor. Pulse to a coarse pureé. 2. Transfer pureé to glass container. Store at room temperature for one week, stirring daily (see notes). 3. After one week, transfer pureé to small saucepan, add vinegar and bring to boil. 4. Reduce heat and simmer for five minutes. Allow to cool to room temperature. 5. Transfer pureé to food processor and process for two to three minutes. 6. Strain pureé through fine mesh strainer, using back of spoon or rubber spatula to press solids through strainer. 7. Transfer finished sauce to glass jars and refrigerate. Can be stored for up to 6 months. ### Notes * Any combination of red chile peppers will make a fine sriracha. Note thai chilis and serrano are hotter than jalepeños, so experiment with different combinations and find one that works for your taste. * If you can't find palm sugar (usually found in most Asian markets) light brown sugar can be substituted. Light brown sugar is slightly sweeter so you may want to start with three tablespoons and adjust after tasting before step 3. * Likewise, if you cannot find cane vinegar, rice wine vinegar can be substituted. Seasoned rice wine vinegar, commonly used in preparing sushi rice often has been sweetened, so keep that in mind if adjusting sweetener. * Some recipes have suggested the pureé can be thick after the seven day fermentation and water can be used to thin the mixture when processing after the boiling/simmering stage. * Finally, and **most importantly** be sure to santize the glass jars/containers you use to ferment and store your sriracha. Just ask your favorite homebrewer what can happen if you do not properly sanitize your glass container before storing foodstuffs in them. 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