Fish Tacos With Mango Peach Pico De Gallo

Fish Tacos

Fish Tacos

The “Three Weeks” are upon us and we are fast approaching the “Nine Days“.  During the Nine Days many Ashkenazi Orthodox Jews refrain from eating meat and poultry. Fish is often the go to protein for many people during that time. I love tacos! Tacos are the worlds most flexible food. You can fill a taco with almost anything. You can top a taco with as much or as little as you would like.  So for the Nine Days why not go with the ever popular fish tacos?

For fish tacos I would stay away from any fish that are too oily, like mackerel. Stick with a basic firm fleshed white fish like cod.  In the Chicagoland area we have something called “White Fish”.  I am not sure exactly what species is it , but seems to work well for fish tacos.  In a pinch you can use tilapia, but it often comes frozen or previously frozen and thawed, and I find it has a slightly “fishy” taste, so I tend to avoid it.

Talking Tortillas

As for a tortilla I went with a basic medium sized corn tortilla. If you really want to get fancy you can make you own tortillas. I recommend my recipe for poblano tortillas. If you want something more suited for an appetizer or hor d’oeuvre you can use a small “street Taco” sized to tortilla. I like the texture you get from corn tortilla, but if you prefer a flour tortilla go for it. Like I said, tacos are flexible.  

Peach Pico

With summer upon us, peaches are in season. Mixing the peaches with the brightness of mango, the heat of jalapeno, and sharpness of the red onion makes a great balanced pico de gallo to top your fish tacos. Note that I don’t include tomatoes in my pico , as I abhor raw tomatoes (but love ketchup), but if you like them feel free to add them in. Also, with fish tacos you have the opportunity to use real dairy. A basic crema is super easy to make.  I just combine standard sour cream with the zest and juice of a lime, but  you can use crème fraîche or add some other flavors, have fun with it. 

Check out some of our other meat and poultry free recipes:

Meatless-stuffed Eggplant with Cilantro Tahini Sauce

Spinach Ravioli With Alfredo Sauce

Tostito Tacos

0 from 0 votes
Fish Tacos
Fish Tacos With Mango Peach Pico De Gallo
Prep Time
10 mins
Cook Time
5 mins
 

A tasty taco, great for when you want something a little lighter or can't have meat.

Course: Dinner, Lunch, Snack
Cuisine: baja, Mexican, Tex-Mex
Keyword: Fish Taco
Servings: 3 Tacos
Author: Daniel Peikes
Ingredients
Fried Fish
  • ½ lb Firm Fleshed White Fish Such as Cod Skin removed.
  • 1 Cup All Purpose Flour Divided.
  • 1 Cup Beer Nothing fancy or too heavy.
  • 1 tsp Cayenne Pepper Powder
  • Salt and Pepper To taste
  • Neutral Oil for Frying Such as vegetable or canola. This is NOT the time to use your fancy extra virgin olive oil.
  • 3 Medium Sized White Corn Flour Tortilla
Mango Peach Pico De Gallo
  • ½ Cup Fresh Diced Mango
  • ½ Cup Fresh Diced Peach
  • ¼ Cup Diced Red Onion
  • ¼ Cup Diced Jalapeno
  • Juice of One Lime
  • ¼ Cup Fresh Cilantro Leaves Stems removed
  • 1 tsp Salt
Crema
  • 8 oz Sour Cream
  • Juice and Zest of One Lime
Instructions
Mango Peach Pico De Gallo
  1. In a mixing bowl combined the mango, peach, onion, jalapeno, salt, lime juice, and cilantro. Mix with a large spoon until all the components are well distributed.

Crema
  1. In a mixing bowl, combine the sour cream with the lime juice and zest.

Fish Tacos
  1. In a mixing bowl combine the cayenne pepper powder and half the flour (½ cup) with the beer (1 cup). Stir until there the mixture forms a thin batter. The batter should be fairly runny. Put the batter aside to allow the flour to hydrate and the gluten to relax.

  2. Cut your fish in to 1"x4" strips. If your fish has skin remove it.

  3. Add enough oil to a frying pan to come about a ½" up the side, and place on the stove over medium heat. Allow the oil to come to 350°F

  4. In a shallow dish add the salt and pepper to the remainder of the flour (½ cup) and stir to distribute. Lightly dust your fish strips in the flour, then dip in to the batter and allow the excess to drip off. You only want a thin coating of batter.

  5. Fry until golden brown on each side. It should only take a about 2 minutes per side, but cook to desired color not time.

  6. Once your fish is fried remove the pan from the fire and use the burner to toast your tortillas. Place each tortilla directly on the grate flipping every five seconds until they just begin to char around the edges and start to get some dark spots. Alternatively you can place them under the broiler on low for a few seconds to achieve the same effect.

  7. Place a piece of your fish in your tortilla, top with the mango peach pico de gallo, drizzle on some crema, and enjoy.

 

 

Nashville Hot Chicken Wings and Waffles

Nashville Hot Chicken and Waffles

No So Hot Nashville Hot Chicken

Recently I had two fried chicken dishes from two different local institutions (that will remain nameless) that were just underwhelming. Not bad, but they just didn’t live up to their potential. The first one was a Nashville hot chicken sandwich. It was made with a boneless, skinless, chicken breast which just seems wrong for Nashville hot chicken.  I think that Nashville Hot chicken needs a bone in it, and therefore really doesn’t work in a sandwich.  The spice level was a little weak, but I guess you if you are trying to appeal to a large crowd that is somewhat excusable.  It was served with mayo based coleslaw in the sandwich. I am not a huge fan of coleslaw in general, and it makes for a messy sandwich.

Never Eat Soggy Waffles

The second dish was chicken and waffles.  While the chicken was tasty and crispy, they used breaded white meat boneless strips which was just wrong. Fried chicken should be bone in, skin on, and and flour dredged. The waffle had good flavor, but got soggy instantly.  They served it with a jalapeno maple syrup and a pareve honey “butter” that just seemed like an afterthought.  For the maple syrup, it looked like they just added jarred pickled jalapenos to maple syrup right out of the bottle, and the flavors just clashed. The honey butter just tasted like low quality margarine with a little sweetness.

Making it Better With a Mash-up

After eating both of these dishes I knew I could do better. A little while ago I obtained a mini waffle maker, and decided it was going to stay pareve. This was my chance to take on these dishes, and put my own spin on them. I decided to combine and miniaturize them, because everything is cuter when it is smaller. Chicken wings worked perfectly for this application as they are small enough to pair with the mini waffle for an appetizer or hors d’oeuvre, and still provide that bone that adds so much flavor and interactivity that is crucial to the fried chicken eating experience.

If you don’t like heat you can leave off the Nashville sauce (although I don’t recommend it) or check out one of our other chicken wing recipes linked at the bottom of the post.

0 from 0 votes
Nashville Hot Chicken and Waffles
Nashville Hot Chicken Wings With Hot Honey
Prep Time
10 mins
Cook Time
10 mins
 
Servings: 3 servings
Author: Daniel Peikes
Ingredients
Fried Chicken Wings
  • 12 Chicken Wings
  • 2 cups Nondairy Milk or Buttermilk
  • 1 tbsp Louisiana Style Vinegar Based Hot Sauce Such as Crystal brand
  • 2 Large Eggs Beaten
  • Cup All Purpose Flour
  • ½ Cup Corn Starch
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Sweet Paprika
  • 2 tbsp Light Brown Sugar
  • Vegetable Oil For Frying
Nashville Hot Chicken Sauce
  • 1 tbsp Red Pepper Flakes
  • 1 tbsp Granulated Garlic Powder
  • 1 tbsp Granulated Onion Powder
  • 1 tbsp Cayenne Pepper
  • ½ Cup Real Maple Syrup Don't you dare use "pancake" syrup
  • ½ Cup Vegetable Oil
Hot Honey
  • 1 Cup Honey
  • 1 tbsp Red Pepper Flakes
Instructions
Fried Chicken Instructions
  1. In a large bowl combine the flour, corn starch, cayenne pepper, sweet paprika, brown sugar, baking powder, salt, and pepper in a large bowl. Wisk until thoroughly combined.

  2. In another large bowl combine the nondairy milk or buttermilk, eggs, and the hot sauce. Whisk to combine.

  3. Add a few tablespoons of the buttermilk to the flour mixture, distributing the buttermilk to create lumps of the flour mixture. This adds extra craggily bits to your chicken coating, for maximum crunch.

  4. Dredge the chicken wings in the flour mixture, then dip in the milk mixture, and finally back in the flour mixture. Place on a wire rack.

  5. Add 2 inches of frying oil to your skillet and place over medium heat. Bring your oil to 350°F. Fry your wings on both sides in 3 batches until golden brown.

Nashville Hot Chicken Sauce
  1. Using a whisk, thoroughly combine the red pepper flakes, cayenne, garlic powder, onion powder, oil, and maple syrup in a bowl. Place in a saucepan over low heat , and stir to bring to the flavors together. Cook just until heated through.

Hot Honey
  1. In a small sauce pan combine the honey and red pepper flakes. Place over low heat, stirring constantly to prevent burning, until the honey is infused with the pepper flakes.

Assembly
  1. Brush the Nashville hot chicken sauce on the cooked wings, or dunk them in if you are feeling brave (You may need to double the recipe if you are going for the dunk). Serve on a waffle, or with a biscuit or cornbread, and drizzle with the hot honey.

0 from 0 votes
Nashville Hot Chicken and Waffles
(Mini) Waffles
Prep Time
10 mins
Cook Time
10 mins
 

A classic waffle recipe with the addition of brown sugar for a bit more sweetness, caramel notes, and color. Great for breakfast or chicken and waffles.

Course: Appetizer, Breakfast, Dinner, Lunch
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 2 Cups All Purpose Flour
  • 2 tsp Salt
  • 3 tbsp Light Brown Sugar
  • 3 tbsp Granulated White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Cups (Nondairy) Milk
  • 1 Stick Butter, Margarine, or Other Butter Substitute Melted in the microwave on low power
  • 3 Large Eggs
  • Cooking Spray
Instructions
  1. In a large bowl add the flour, salt, brown sugar, white sugar, baking powder, and baking soda and whisk to combine thoroughly.

  2. In a separate bowl combine the (nondairy) milk with the eggs and whisk until the eggs are fully incorporated. Then whisk in the melted butter (or margarine/butter substitute).

  3. Add the wet ingredients to the dry ingredients and stir until you no longer see any dry flour. It is ok if there are still lumps. Allow the batter to rest for five minutes.

  4. Spray your waffle iron with nonstick cooking spray and allow to get hot. Ladle the recommended amount of batter in to your waffle iron and cook until golden brown and delicious. Serve immediately, or keep warm in a single layer in a low oven.

Here are few more of my chicken recipes:

A Trio of Simple Super Bowl Chicken Wings

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

 

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

Melted Cheddar

Hush PuppiesI was trying to come up with a great bite for the Super Bowl and  I toyed with the idea of doing a stuffed pretzel,  I was all ready to make pretzels using lye, but decided I needed something a little more approachable.  I wanted something quick to make and easy to eat. I rummaged through my fridge and pantry and came up with hush puppies, or fried cornbread balls. There is one thing you do need to be careful about on this, make sure your oil is not too hot. If the oil is too hot, the outside of the hush puppies will burn before the inside cooks and the cheese melts.  I know I have been leaning on cheddar and jalapeno lately, but for the Super Bowl it seemed appropriate.

5 from 1 vote
Hush Puppies
Cheddar Stuffed Jalapeno Hush Puppies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A great snack with some southern influence.  These are excellent finger food for your next party. Just make sure to fry these over low heat so the inside cooks and the cheese melts before the outside burns.

Course: Snack
Cuisine: Southern, Tex-Mex
Servings: 12 pieces
Author: Daniel Peikes
Ingredients
  • 1 Cup Yellow Corn Meal
  • 1/4 Cup All Purpose Flour
  • 1/2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 Jalapeno Seeded and Chopped Finely
  • 1 Large Egg Beaten
  • 3/4 Cup Buttermilk
  • Vegetable Oil For deep frying
  • 8 oz Cheddar Cheese Cut into 1/4" dice
Instructions
  1. Take the cheese out of the fridge to start warming it up.  If it is too cold it will not melt before the hush puppies finish cooking.

  2. Combine the corn meal, flour, baking powder, salt and jalapenos in a large mixing bowl. Mix thoroughly.

  3. In a separate bowl, beat together the egg and buttermilk.

  4. Pour the wet ingredients into the dry, and and stir until the batter just comes together.  It should be the texture of wet sand.  If it looks a bit dry, add some more buttermilk, and if it looks too wet, add some more cornmeal.

  5. Fill a heavy pot or dutch oven 3/4 of the way up the side with vegetable oil and place over low heat. 

  6. Form balls with the using about a tablespoon of batter, placing a cube of cheese in the middle, and fry until golden.

For something sweet (and a little healthy) check out Rachel’s Super Bowl treat: Healthy Superbowl Snack & Almond Butter Snickerdoodle Cookies

Fried Pickles and The Giveaway Winner

Fried PicklesBefore we get to the fried pickles  I want to say congratulations to Anita Jude of Ashland, KY.  She is the lucky winner of our reCAP Mason Jar Kit Giveaway.  Thanks to folks at  reCap Mason Jars for providing the prize. Anita let us know how you plan on using the fermentation kit.   I love a good pickle.

While we are on the topic of pickles, I had some pickle chips sitting in the fridge from my Very BBQ Purim, and some matzo meal left over form Passover and I figured why not give fried pickles a try and I was pleasantly surprised.  I paired it with a spicy mayo made with my Green Fermented Hot Sauce, for a great crispy snack.  It also makes a great addition to your new cook out, as an appetizer for you next casual dinner party, or a great  hors d’oeuvre at a cocktail hour.  It is also vegetarian friendly, and for gluten free version you can substitute the matzo meal for corn meal.

5 from 1 vote
Fried Pickles
Fried Pickles With Green Spicy Mayo
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A great crispy treat.

Course: Appetizer, Side Dish, Snack
Cuisine: Southern
Servings: 1
Author: Daniel Peikes
Ingredients
Fried Pickles
  • 12 Pickle Chips
  • 1/2 Cup Matzo Meal or Corn Meal
  • 1/2 Cup All Purpose Flour
  • 1 Large Egg Beaten
  • Vegetable Oil For Frying
Spicy Mayo
  • 1/2 Cup Mayo
  • 1 tbsp Green Hot Sauce Or more if you like it hot
Instructions
  1. Lightly dust the pickle chips with flour with flour, making sure to shake off any excess. 

  2. Dip the pickle chips in the beaten egg.

  3. Coat the pickle chips in the matzo meal.

  4. Add about an inch of oil to heavy frying pan and put over medium heat.  If you have a cast iron skillet this is a good time to use it. Fry on each side until golden brown.

  5. Mix the hot sauce with the mayo and drizzle over the fried pickles.  Serve immediately.