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Baked Tilapia with Pomegranate Seeds, garnished with Baja White Sauce topped off with Sriracha Salt and wrapped in delicious bad-ass tortillas

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Contributed by Brian Mount, sinker, Jake Spurlock, Kai, katemyers, Jesse von Doom
Baked Tilapia ============= Oven fried fish for when you think you want to pretend you're eating healthier. * 1 pound mild fish (I usually use tilapia) * 1 cup masa * 2 tsp salt * 1/2 to 1 tsp cayenne * 2 tsp paprika * 2 tsps chili powder * 2 tsps garlic powder * 1/2 to 1 tsp black pepper (to taste) * olive oil 1. Preheat oven to 400 degrees. 2. Mix dry ingredients in a bowl to make the coating for the fish. 3. Cut fish into slices or chunks, as your taste desires. 4. Drizzle olive oil over cut fish, and dip fish into breading. 5. Bake for 8ish minutes and finish, if you can, under the broiler.
Contributed by Ross Donaldson, sinker, Tim Murtaugh, Tim Murtaugh
Pomegranate Seeds ====================== Technically called arils, pomegranate seeds are tasty little things. They pack a powerfully tart punch, and add some crunch to a taco that might need some textural assistance. __Instructions__ You want a pomegranate that feels heavy for its size and has a firm, tight skin. (Weight and firmness are indicators of how much juice is inside.) Here are two methods for getting the seeds out of the membrane: ___The Water Method___ 1. Fill a clean sink or large bowl with cold water (not *too* cold as your hands are going to be working in the water). 2. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into large pieces. 3. Holding the large pieces under the water, use your hands to gently separate the seeds from the membrane. The papery bits will conveniently float to the surface for easy removal. ___The Wooden Spoon Method___ 1. Use a small knife to cut out the stem end of the pomegranate, then use your hands to break the whole fruit into two halves. 2. Loosely hold one of the halves in the palm of your hand, open side down, over a large bowl. 3. Using a wooden spoon, smack the top, breaking loose the seeds, which will fall into your hand and through your fingers into the bowl. This method is quick, but it takes some practice to be able to do it quickly without splashing juice. [Here's a great video demonstrating the technique.](http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon) tags: vegetarian, vegan
Contributed by Brian Mount, sinker, Jake Spurlock, Kumar McMillan
Baja White Sauce ================ This is a traditional white sauce for [Baja fish tacos](../full_tacos/baja_fish_tacos.md). * 1/4 cup mayo * 2 tbsp sour cream * 1 tbsp lime juice * 1/4 tsp celery salt (or garlic salt, etc) Mix, and refrigerate for an hour if possible.
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 sinker, Jeff Larson
bad-ass tortillas ===================== If you are making tacos, don't settle for corporate store bought tortillas. Make your own like a real person! First get a cast iron pan: ![](./pan.jpg) and then one of these bad-ass tortilla presses: ![](./tortillador.jpg) Buy your lard from a place like this: ![](./store.jpg) * 2 cups all purpose flour * 1/4 cup lard (cut into lil' pieces) * 1 teaspoon kosher salt * 2/3 tablespoon oil * 1/2 cup water (luke warm) Mix all ingredients together except oil and water. Drizzle oil over mixture and mix with hands. Add water and mix and knead again until doughy. Let chill for about an hour in plastic wrappers. Heat large cast iron skillet (or something more authentic if you've got it) over medium heat. Cut dough into about 12 pieces that are round. Use a proper tortilla press (or something more authentic if you've got it) to make 'em flat and then put on the skillet. Wait until the transparent parts turn opaque and flip em. Put cooked tortillas in a *dirty* cloth napkin to keep 'em warm. End recipe. Paz, amor, y dinero.