Fish and Vegetarian Tacos

Prep Time:

35

Cook Time:

45

Serves:

2

Level:

Beginner

Tag:

Mexican

ABOUT THE RECIPE

By Chef Natalia Luna

INGREDIENTS

TOPPING

(best if prepared a 2-4 hours ahead of the class)

  • ¼ red onion, cut into half moons

  • 1 habanero pepper or any other fresh spicy pepper of your choice, chopped

  • 2 oz (60 ml) white vinegar

  • juice of 3 limes

  • salt & pepper to taste


PICO DE GALLO

  • 1 red tomato, small dice

  • ¼ onion, small dice

  • 1 small bundle of fresh cilantro, finely chopped

  • juice of 1 lime

  • salt & pepper to taste


TACOS

  • about 3 cups (710 ml) vegetable oil (grapeseed is preferable), enough to cover fish by 1 inch

  • 1 cup (120 g) all-purpose flour

  • 1 tsp baking powder (optional)

  • salt (or garlic salt) and pepper to taste

  • 1 egg

  • ½ cups (355 ml) beer of your choice

  • 2 white fish fillets (such as branzino), skin and spine removed, and cut into strips*

  • 6-8 shrimp, peeled and deveined (optional)

  • 8-10 corn tortillas

  • ½ cup purple cabbage, finely chopped

  • 2 limes or lemon


*Vegetarian substitution: you can replace fish with 350g of fresh mushrooms or vegetables of your choice (i.e. broccoli, cauliflower, zucchini)


TOOLS

  • cutting board

  • sharp knife

  • blender (for the traditional salsa)

  • 3 bowls

  • measuring spoons

  • high-sided frying pan for deep frying

  • small pot with lid


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

TOPPING (one day to 2 hours before the class starts)


Place onion and pepper in a mixing bowl. Add the vinegar, lime juice, and stir to combine. Add salt and pepper to taste. Place in the fridge to chill.


PICO DE GALLO


Combine tomato, onion, cilantro, and lime juice in a bowl. Season with salt to taste.


TACOS

Heat vegetable oil in a high-sided frying pan or pot over low heat.


In a mixing bowl, combine flour, baking powder, and a pinch of salt and pepper. Add the egg. While whisking, gradually add the beer and mix until you achieve a smooth, pancake batter-like consistency.

Season the fish with salt and pepper. Raise the heat on the oil to medium-high. Once the temperature reaches 375°F [175°C], or a small bit of remaining batter dropped into the oil immediately sizzles, it’s ready for frying. Meanwhile, line a plate with a paper towel and set aside.


Dip the fish (or vegetables, chopped in 1 inch pieces) in the batter and carefully lay a single layer into the hot oil (be careful not to overcrowd the pan; the fish should have space between them). Fry the fish (or veggies) until golden brown, about 3-5 minutes, then remove from the oil and place on the paper towel-lined plate. Repeat with shrimp, if using.


In a dry pan over medium heat, warm up the corn tortillas for 3-4 minutes on each side.

Prepare your tacos by adding the fish and salsas in the corn tortillas. Top with purple cabbage, a squeeze of lime, and the topping.

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