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Baja Beer Battered Fish with Cheese (Traditional; US), garnished with Cilantro and Onion topped off with Quick and Dirty Spice Mix and wrapped in delicious Fresh Corn Tortillas

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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 Brian Mount, sinker, Tim Murtaugh, Tim Murtaugh
Cheese (Traditional; US) ====================== A major flavor component of a traditional American taco, select a cheese that's firm and sharp. * Cheddar (shredded) * Jack/Pepper Jack (shredded) tags: vegetarian
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# Cilantro and Onion Chop up some cilantro and onion (any variety) and put them on any taco. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Mat Marquis
Quick and Dirty Spice Mix ========================= I’m not going to make a lot of big assumptions here. You own a skillet of some sort. You have some jars of jankity-ass spices from who-knows-when. You want to eat some tacos within the next, like, fifteen minutes. I got you covered, bachelor(ette). * 2 Tbsp all-purpose flour * 2 1/2 tsp. chili powder * 3/4 tsp. onion powder (or 1 1/2 tsp. minced yellow onion) * 1 1/4 tsp. salt * 1 tsp. paprika * 3/4 tsp beef bouillon powder * 1/4 tsp. granulated sugar * 1/4 tsp. cayenne pepper * 1/4 tsp. garlic powder * 1 tsp. cumin Put all this in something with a lid, add 3/4 cup of water, and shake it. Brown a pound of ground beef, then pour the whole situation in there. Stir. Cook it down until it looks like you only put in half a cup of water. You have tacos now. Vegetarians ----------- I’ve made this with that soy protein “ground beef” and it does not _surprisingly_ taste like someone put spices on a stack of cheap bar coasters and ran it all through a blender. (Vegetable) oil the skillet when you’re dealing with that stuff, unless you’re looking for excuses to buy a new one. If you leave out the bouillon for the sake of doing things vegan-style you’ll probably want to nudge up the salt a little. tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Tim Murtaugh, OpenShift guest, AhemNason, Tim Murtaugh
Fresh Corn Tortillas =================== This is the only way to go. So worth it. Makes roughly 15 tortillas. * 1 3/4 cups masa harina * 1 1/8 cups water 1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 2. Preheat a cast iron skillet or griddle to medium-high. 3. Divide dough into 15 equal-size balls. Using a tortilla press (or a rolling pin), press each ball of dough flat between two sheets of wax paper (plastic wrap or a freezer bag cut into halves will also work). 4. Place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist (or a low temp oven) until ready to serve. tags: vegetarian, vegan