There’s something about the sunshine and warm weather that just makes us crave taco’s every single day in the summer. Lupe Elizalde, Executive Chef at Mole Williamsburg, shares with us the recipe she grew up on in her native Mexico.
Baja Style Fish Tacos
Ingredients:
1 10 ounce Filet of flounder, cut into strips
Light beer batter or tempura batter, either works well
Shredded lettuce
Pico de gallo (freshly chopped tomatoes, onions, serrano chiles and cilantro)
Sliced avocado
Lime wedges
Salt to taste
Pepper to taste
Soft tortilla shells
Instructions:
Lightly batter the fish and fry in a pan until golden brown. Season with salt and pepper to taste. Warm the tortillas over an open flame on the stove, or in a hot dry frying pan. Place 2-4 strips of flounder (depending on how large they puff up after frying) in each tortilla. Top with shredded lettuce, then pico de gallo, then sliced avocado on top. Finish with a light squeeze of fresh lime, add your favorite salsa or the sauce below and you’re ready to eat!
Douse your taco’s with these:
Chipotle mayonnaise: mix mayonnaise with smoked chipotle peppers in adobo.
Jalapeno sour cream: mix mayonnaise, sour cream and pickled jalapenos.
