BAJA FISH TAcOS WITH SPIcY cREmA
INGREDIENTS
Battered Fish
1 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
½
teaspoon kosher salt
1 egg or egg substitute
1 cup light beer
1 pound cod, cut into 1 oz. portions,
about 2” long and 1” wide
Spicy Crema Sauce
½
cup plain yogurt
½
cup mayonnaise
1 lime, juiced
1 jalapeño pepper, minced
½
teaspoon dried oregano
½
teaspoon ground cumin
1 teaspoon ground cayenne pepper
½
teaspoon salt
1 (12 ounce) package corn or flour
tortillas
½
medium head cabbage, finely
shredded
1 lime cut into wedges (optional)
¼
cup chopped cilantro (optional)
Healthy Tip
Cabbage is filled with Vitamin C, fiber,
potassium and other nutrients. To make
the crema lighter, use low fat yogurt and
mayonnaise.
DIRECTIONS
1. Preheat fryer to 375°F and place fryer basket in oil.
2. In a large bowl, combine flour, cornstarch, baking powder and salt.
Blend egg and beer, then quickly stir into the flour mixture. Some
lumps will remain.
3. In a medium bowl, mix together yogurt and mayonnaise. Gradually
stir in fresh lime juice until consistency is slightly runny. Add jalapeño,
oregano, cumin, cayenne and salt. Set aside.
4. Lightly dust fish pieces in the flour and add to batter. One batch at a
time, remove the fish from the batter and allow excess to drip off.
6. Slowly lower the fish into the oil, and release after a few seconds or
when a crust has formed. Cook for about 3-4 minutes. Set on a plate
lined with paper towel.
5. To serve, place fish in a tortilla, top with cabbage and drizzle with
spicy crema. Serve with lime wedges and chopped cilantro if desired.
Serves 3-4
DIRECTIONS
1. Preheat fryer to 350°F and place fryer basket in oil.
2. Combine all sauce ingredients except for oil, scallions and chilies. Set aside.
3. In a large bowl, combine soy sauce, egg and cornstarch to form a paste-like
batter.
4. Lower basket into oil. Using metal tongs, coat chicken pieces in batter one
at a time and slowly lower into the oil.
5. Fry chicken until golden brown and cooked through, about 4 ½ to 5
minutes.
6. Place chicken on a plate lined with paper towels.
7. In a large skillet, heat oil on medium high heat for 2 to 3 minutes. Add
scallions and chilies and cook until softened, 2 minutes. Add sauce mixture
to skillet and bring to a boil. Cook until it resembles a thick glaze, about 2
minutes. Remove chilies.
8. Add chicken and heat through before serving, about 2 minutes.
INGREDIENTS
Sauce:
4 tablespoons cornstarch
2 tablespoons water
1 teaspoon garlic, minced
1/3 cup sugar
¼ cup soy sauce
2 tablespoons white vinegar
2 tablespoons white wine
1 14.5-ounce can chicken broth
2 tablespoons vegetable oil
2 bunches scallions, sliced
4 small dried chilies
Batter:
3 - 3
½
pounds boneless,
skinless chicken breasts, cut into
1” pieces
¼
cup soy sauce
1 egg, beaten
4 tablespoons cornstarch
GENERAL TSO’S cHIckEN
A classic favorite Chinese dish children love, just make sure to remove the chilies
before eating!
Serves 4-6
MAIN COURSES
MAIN COURSES
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