Amy Riolo: Hi! I am Chef Amy Riolo with the Association for Dressings and Sauces and today we are making Fresh Baja Fish Tacos. So the first step is to mix up our little salad, it's going to go with it and this is two cups cabbage, shredded and then we are going to add in our carrot, it's been grated and one small red onion finely chopped, one half cup cilantro finely chopped. If you don't like cilantro, you can always do parsley in this recipe too, but cilantro is great.
So I am going to add a half a bottle of our dressing, jalapeno ranch dressing and dip. Dips are great way to get kids to be able to eat all of their vegetables. Kids never like their vegetables, but with dips, they make them a lot more tasty. So I am just going to mix this all up together.
This looks as good as it tastes. It's really such a pretty recipe. It's going to just be great on top of our fish tacos. Now we can go ahead and coat our fish. One pound fish fillets, true cod or halibut, cut into two inch nuggets, one half cup flour and I am going to seize in my flour with a little bit of cumin. The cumin is optional; you don't have to do it. If you want to, you can put it on at the end like salt, but I am just going to go ahead and add it right into my flour because I like cumin, gives it a nice earthy kind of a true Mexican flavor.
So I am mixing just a littl0e bit in there and then I'll go ahead and coat my fish and then we are going to shallow fry these just until they are golden. So I've just finished flouring our fish nuggets and now I am going to go ahead and turn my pan on to medium high heat and then, I am going to add about a quarter inch of canola oil and it all depend on the size of the pan you use, how much actual oil you are going to need, but just enough so that it's about a quarter inch. You don't want to really deep fry the fish, but you just want to get them nice and coated with the oil.
So now our oil is nice and hot and we can go ahead and start adding our fish. Whenever you are frying you always want to make sure and add your ingredients with the pan really close. You stand back until they've got here, you are going to get a splatter and that can be dangerous. So it's always good to add them really close. I would to like you to let it to cook for about 2-4 minutes on each side, until they are nice and golden and the fish has cooked through.
So now we've finished preparing our fish and it's time to heat up our four tortillas. So I am going to put my pan on medium high heat and then I am going to add just a little bit of canola oil to coat the bottom. So oil is nice and hot, we could go ahead and add our tortillas. We don't really want them to be dry and hard, we are just heating them through, so I am not letting them cook that long. Just when you see the puff, that's when you are ready and then I am putting them on paper towels and that will help to drain off any of the excess oil.
We can go ahead and assemble our fish tacos. The first thing I am going to do is salt my fish while it's still hot, that really helps it adhere to the coating, you can just cease into taste and then I am going to add my nuggets right on the bottom of the taco here and having the tortillas warm really helps the fish to stay warm too, but I want to put quite a nice serving of fish on here because this recipe serves four, so it's about one taco per person.
Then I am going to come over and add my salad right down on top of the fish. Then I am going to add a dollop of salsa, right on top of the veggies. Salsa is great, because you can use it as a dip for vegetables and other dishes and there are many different kinds of salsas that are prepared commercially or you can buy one and dock it up with your own ingredients just for a unique flavor, but some of the brands they have had either tomato or fruits they are great things to look out for, and here are our Fresh Baja Fish Tacos.
For more creative recipes using sauces, dressings and mayonnaise visit dressings-sauces.