So if you saw the previous post about my dad winning 2nd place for their Doroda in the Poco Bueno fishing tournament, you can imagine that gigantic beast turned into lots and lots of fish, with a few other types caught along the way.
One the menu tonight:
Fresh Pico
Tempura fried fish tacos with homemade corn tortillas
I think music is such an important part in life, it sets the mood for anything that you are doing. I jam to a great playlist while cooking and I usually theme my music around the style of the food.
On the playlist tonight:
I Can See Clearly Now - Jimmy Cliff
The Way You Do the Things You Do - UB40
Last Mango in Paris - Jimmy Buffett
Come Away to Belize With Me - Jerry Jeff Walker
Jump In the Line - Harry Belafante
For the Pico we chopped up a little bit of each of these: (onion, tomato, jalapeno, serrano pepper, cilantro, and a little bit of lime juice for acidity)
This was our first attempt at homemade tortillas, but the second we received the tortilla press as a gift I had been itching to try in out. The recipe we used was basically just this mexican corn flour with a little bit of warm water (depending on how much you make the amount of water will vary; it will probably tell you on the back of the flour bag).
Mix and keep underneath a damp cloth so the dough does not dry out.
The recipe we did made 16 tortillas, roll into balls and again cover with the damp cloth if you don't make them right away. We made the 16, but only cooked 6 and froze the rest for another time.
It is easiest to cover with wax paper so the dough doesn't stick. I absentmindedly grabbed plastic wrap instead which gets the job done, however I loath plastic wrap. I always wind up frustrated with a giant wad of it. Press and voila, tortilla!
Heat on a skillet about a minute on each side, right before you are about to serve.
Cut fish into an inch or two size portions and as said before we used a tempura style batter it has a really nice crunch to it, but we had to doctor it up a little for a little more spice and pizazz.
We topped the fish off with some cilantro, avocado, cabbage, a little lime juice, the pico, and some homemade ranch dressing that my mom made for us.
The taco station.
The final product!
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