Fish Taco Class

Fish Taco Class

Fish and Shrimp Taco Class


Grilled Fish

  • Cut your fish into 2 oz portions and preheat your grill to medium-high heat. Make sure the grates are clean and lightly sprayed with duck fat to prevent sticking. Watch for flare ups if you spray duck fat onto an open flame. Season your fish with Hardcore Carnivore Cajun Seasoning and place onto your grates for 3 minutes on each side. You want the finishing temperature to be 145 F.

Pico Blanco Recipe: 

  • 6 roma tomatoes; medium dice
  • 2 jalapenos; small or finely diced
  • 1 red onion; Diced
  • 1 bunch of cilantro; finely chopped
  • 3 limes; juiced
  • Meat Church’s Blanco seasoning; 2 TBSP 
    • This recipe is super simple and can hold in your refrigerator for 4 days! Start off by cutting all your ingredients and placing them into a bowl. Add your lime juice and Blanco seasoning and use it as a topping for your grilled fish tacos!

Fried Fish

  • Benji’s Beer Batter
    •
        • 2 Cups; All Purpose Flour
        • ⅓ Cup; Cornstarch
        • 1 TBSP; Baking Powder
        • ¼ cup; Heath Riles Cajun Creole Garlic Butter or Hardcore Carnivore Cajun Seasoning
        • 24 oz; Kilt lifter (Any beer will do)
          • For your beer batter, mix all these ingredients into a bowl and whisk together until you have a pancake batter consistency. Once made, set aside and get ready to fry! 
          •  In a separate bowl, place  ⅓ cup of cornstarch for dredging your fish. Set aside. Start cutting your fish into 2 oz portions. 
        • Grab an 8 or 12 qt pot and fill it halfway with Canola oil and set onto your cooking top. Bring to a temperature range of 325 - 350 and maintain this temperature throughout the cooking process. Now, take your 2 oz portion and place in the dredge bowl and cover with cornstarch. Remove it from the cornstarch and shake any excess cornstarch off. Now go directly into your beer batter. Remove from the beer batter, shaking excess batter off and SLOWLY add your fish into your oil.  OIL WILL BE HOT, YOU CAN USE TONGS TO LOWER YOUR FISH IN! If you drop your fish in too fast, the fish could sink to the bottom and stick to it! 
        • Now that you’ve dropped your fish into your oil, let it cook for roughly 2 minutes or until the fish floats to the top with a nice golden brown color. Remove once cooked and place onto a place with some paper towels to get some remaining oil off of the fish. Place onto a taco with some chopped onions, cilantro and chipotle mayo! 
  • Chipotle Mayo
    •
      • ¼ cup sour cream
      • ¼ cup mayo
      • ½ can of chipotle peppers in adobo; finely chopped 
      • 2 limes; Juiced.
        • Place all your ingredients in a bowl and whisk together. 

    Halibut Ceviche 

    • 1 lb Halibut; Small Diced
    • ½ Cup fresh lime juice
    • ¼ Cup fresh lemon juice
    • 2 Roma tomatoes; small diced
    • 1 Cucumber; peeled; deseeded; and diced
    • 1 Avocado; diced
    • 1 small red onion; Diced
    • 2 jalapenos; small diced
    • 1 bunch of cilantro; chopped 
    • 2 teaspoons of kosher salt.
      • Take all of your ingredients and place them into one bowl, make sure you mix everything together and that your juice is covering all your ingredients. Seal your container and place it in the fridge for at least 24 hours before serving.
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