http://cptv.vo.llnwd.net/o2/ypmwebcontent/mackattack/FMS%2020130306%20.mp3
CHRIS PROSPERI'S FISH TACOS
For the Salsa
3 medium tomatoes about 8 ounces each
1 jalapeño
3 cloves garlic
1 8 ounce white onion
1/2 bunch cilantro about 2 ounces
- put tomatoes and jalapeño in a 4 quart sauce pot with 2 quarts of water and bring to boil
- simmer for 10 minutes
- place tomatoes and pepper in a bowl of ice water
- peel tomatoes and top and seed the jalapeno and put into bowl of food processor
- add the onion, garlic, and cilantro and puree till smooth
- season with salt and pour into bowl
Makes almost 1 quart. We always make extra—great with tortilla chips.
For the Sauce
1 cup sour cream
1/2 cup milk
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon white pepper
- Mix all ingredients in bowl and set aside.
Makes extra—a good dressing for quartered heads of iceberg lettuce.
For the Fish
12 ounces fish filet cut into strips about 2 ounces each
1/2 cup corn meal
2 tablespoons salt
1 tablespoon chili powder
- mix in large bowl
- toss fish strips in corn meal mix and place on baking sheet
- bake at 400 degrees for 10 minutes
- set aside and keep warm
To Assemble
1/2 head green cabbage about 8 ounces shredded
2 tomatoes diced
8 6-inch soft flour tortillas (you can substitute corn tortillas)
2 limes quartered
- let everybody take 1 tortilla and place 1 tablespoon of dressing on tortilla
- top with 1 ounce of shredded cabbage followed by 1–2 ounces fish
- drizzle 1 more teaspoon dressing, 1 tablespoon diced tomatoes and 1 tablespoon salsa
- fold over and serve with lime quarters, your favorite tortillas and the extra salsa on the side
Now all you need is a Corona and lime.