Fish Tacos with Chili Lime Allioli

Name: Fish Tacos with Chili Lime Allioli
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Cuisine: Mexican
Ingredients: 118 milliliters very cold beer; 0 teaspoons black pepper; 2 larges dried Guajillo chilies about 5; 300 grams cod cheeks about 11 ounces; 1 teaspoon ugar - granulated; 0 teaspoons ground cumin; 59 milliliters lime juice; 3 servings lime wedges for serving; 1 teaspoon lime zest; 158 milliliters olive oil; 0 teaspoons Mexican oregano crumbled between your fingers; 8 smalls corn tortillas; 3 servings vegetable oil for frying; 2 larges egg yolks; 1 teaspoons alt

The recipe Fish Tacos with Chili Lime Allioli is ready in roughly 1 hour and 15 minutes and is definitely an outstanding gluten free, dairy free, and pescatarian option for lovers of American food. One portion of this dish contains around 22g of protein, 53g of fat, and a total of 664 calories. This recipe serves 3. Head to the store and pick up alt, ground cumin, lime zest, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It works well as a main course. It will be a hit at your The Super Bowl event.

Instructions

Wipe the Guajillo chilies with a damp paper towel. Roast the peppers until fragrant in a toaster oven. Be careful not to burn them or they will be bitter.

Ingredients you will need

Guajillo Pepper

Chili Pepper

Peppers

Equipment you will use

Paper Towels

Toaster

Oven

Remove the stem and seed and put them in a bowl and cover with boiling water for 5 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Drain the chilies, and put them in the small work-bowl of a food processor along with the egg yolks, lime zest, lime juice, garlic, salt, and sugar. Blitz until smooth, scraping down the sides of the bowl as needed.

Ingredients you will need

Lime Juice

Egg Yolk

Lime Zest

Chili Pepper

Garlic

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the olive oil in 5 additions, processing until smooth each time. If your food processor has a feed tube, that will work best. When the mixture is smooth and free of any chunks, your allioli is done.

Ingredients you will need

Olive Oil

Equipment you will use

Food Processor

Combine the salt, ground cumin, black pepper, and Mexican oregano in a small bowl and sprinkle evenly onto both sides of the fish. Shred the cabbage with a mandoline or sharp knife, and cover with ice water.

Ingredients you will need

Mexican Oregano

Black Pepper

Ground Cumin

Water

Cabbage

Fish

Salt

Equipment you will use

Mandoline

Knife

Bowl

Add 1 1/2" of oil into a heavy bottomed pot and heat to 360 degrees F. Prepare a wire rack lined with a few layers of paper towels.Dust the fish evenly with 2 tablespoons of flour.

Ingredients you will need

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Paper Towels

Wire Rack

Pot

Put the remaining 1/2 cup in a bowl. When the oil is up to temperature, add the beer to the flour, and quickly whisk together. It's okay if there are a few lumps but be sure not to overmix. Batter the fish and fry it in batches until light brown.

Ingredients you will need

All Purpose Flour

Beer

Fish

Cooking Oil

Equipment you will use

Whisk

Bowl

Drain the fish on the paper towel lined rack. Once all the fish is fried, increase the heat of the oil to 375 degrees F. Fry the fish again until the crust is golden brown. The second fry ensures that the fish stays crispy. To build your fish tacos, heat the tortillas and drain and dry the cabbage. Put down a tortilla, and add some shredded cabbage, top with some fried fish and the chili lime allioli.

Ingredients you will need

Tortilla

Cabbage

Chili Pepper

Crust

Fish

Lime

Cooking Oil

Equipment you will use

Paper Towels

Serve with lime wedges for squeezing.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

118milliliters

very cold beer 0teaspoons

black pepper 2larges

dried Guajillo chilies about 5 300grams

cod cheeks about 11 ounces 1teaspoon

ugar - granulated 0teaspoons

ground cumin 59milliliters

lime juice 3servings

lime wedges for serving 1teaspoon

lime zest 158milliliters

olive oil 0teaspoons

Mexican oregano crumbled between your fingers 8smalls

corn tortillas 3servings

vegetable oil for frying 2larges

egg yolks 1teaspoons

alt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.