I'm back! Finally, I've been going through some serious withdrawals. Any new readers who aren't up on the story (I moved) and with moving come in some time away from the blog. Things are definitely coming together in my little abode, and I can not wait to start sharing with you guys {I've been posting sneak peeks on Instagram! I thought since I've been off for a week I'd share a special dish, in fact it happens to be my absolute favorite, all credit for the preparation goes to my lovely dad, who is an absolute master in the kitchen.
 

Fish Tacos Recipe

Ingredients

• 1 lb. white fish, such as mahi-mahi, cod or tilapia

• 1 C all-purpose flour

• 2 tsp cornstarch

• 1 tsp baking powder

• 1/2 tsp salt

• 1 egg

• 1 C beer

• 1 tsp ground cayenne pepper

• 1-quart oil for frying

• 1 lime, juiced

• 6-8 Corn Tortillas

Salsa

• 1-14.5 oz can of petite cut tomatoes with Zesty Jalapeños {Del Monte}

• 1 medium onion, diced

• 1/2 fresh cilantro, chopped

• 1 1/2 tsp salt

• Several dashes of your favorite hot sauce

• Juice of one lime

• Pepper to taste

  Fruit Salsa

• 1/2 Mango, cubed

• 1/2 Orange, segmented and cubed

• 1/2 Red Onion, finely chopped

• 2 tbs finely chopped cilantro

• 1 lime, juiced

• Salt & Pepper to taste

Directions

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't over mix, it will be slightly lumpy). Heat oil in deep-fryer or deep pot {careful} to 375 degrees F. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Warm tortillas in a skillet or over an open flame; not too much. To serve, place fried fish in a tortilla, and top with shredded cabbage, and salsas.

xoxo,

Kelly