Salmon Fish Taco W/ Guacamole & Pico de Gallo

I have been dying to make  fish tacos ever since I saw Bobby Flay’s Fish Taco Throwdown episode. If you’re a patient enough person making fish tacos is not that hard at all. There’s just a lot of deep frying involved but it’s also ok to skip one deep-frying step. That’s exactly what I did. I also changed a couple of components which if you are a fish taco aficionado, you’ll see them instantly in the picture…

See, the authentic fish tacos, you’re supposed to use Cod fish. You’re also supposed to use corn tortilla which then gets deep-fried with the deep-fried fish as one of the last steps. Also, the topping should be cabbage slaw but as you can see, I used taco shells, salmon fish, guacamole, pico de gallo and even topped it with shredded cheese.

First, I couldn’t find Cod fish but I found a nice piece of salmon so I figured, why the hell not? And I was craving for guacamole so who cares if it’s not cabbage slaw. By the way, the pico de gallo I made actually had Jicama (Singkamas in Filipino)

INGREDIENTS:

• half of salmon, take the skin off carefully with a sharp fillet knife
• 1 cup of flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 egg, beaten
• 1 cup of dark beer
• sprinkle of salt
• oil for deep frying
• box of taco shells
• shredded cheddar cheese
• pico de gallo, recipe below
• guacamole, recipe below

 

PICO DE GALLO W/ JICAMA

• 2 medium tomatoes, chopped
• 2 sprigs of scallions, chopped
• 1 quarter of jicama, peeled, chopped
• a few sprigs of cilantro, chopped
• salt & pepepr
• red pepper flakes (optional)

 

Mix all the ingredients. Stir, cover the bowl and store in the fridge until it’s time to serve.

GUACAMOLE (I used my Magic Bullet Pro)

• 2 ripe avocados
• 2 cloves of garlic, peeled
• squeeze of lemon
• 1/2  of tomato
• a sprig of cilantro
• a small piece of jalapeno pepper
• salt and pepper
•  

Scoop out the avocado from the shells. Place it in the blender cup. Add the remaining ingredients. Pulse until everything is blended. Cover the cup if your using the Magic Bullet Pro, or transfer into a container with cover and store the guacamole in the fridge until serving.

FOR THE FISH

Heat the oil for frying. Cut the salmon in strips.

In a bowl, combine flour, cornstarch, baking powder, beaten egg, salt and beer. Whisk everything together. This is the batter.

Coat the fish with the batter and gently drop them in the hot oil. Fry for 2-3 minutes or so. Do this in batches. Drain the grease on a platter with paper towel on top.

Warm up the taco shells in the oven, 355°, for about a minute, or less.

1 fish per taco shell. Add the guacamole, then pico de gallo, and cheese. Add sour cream too if you want.