Baja-Style Fish Tacos with Jalapeno Cream
She's former Senior Food Editor of “Every Day with Rachel Ray” magazine, and a graduate of the Institute of Culinary Education.
Teri’s take on fish tacos makes splendid use of fresh ingredients... and that includes our truly top-quality Alaskan cod, flash frozen at sea within hours of harvest.
Baja-Style Fish Tacos with Jalapeño Cream
3 jalapeños, stemmed*
2 large cloves garlic
½ cup sour cream
¼ cup mayonnaise
12 small corn tortillas
¼ head red cabbage, cored and shredded
2 avocados—peeled, pitted and finely chopped
2 tomatoes—seeded and finely chopped
½ cup cilantro leaves, chopped
1¼ cups flour
¾ cup cornmeal
1 cup Mexican beer
3 large eggs, beaten
Three 6-ounce Alaskan Cod fillets, cut crosswise into ¼-inch-thick strips.
*For a less spicy Jalapeño Cream, remove the seeds from the chiles before use.
**Peanut oil is common in Mexico and fits this dish well in terms of flavor... but it's not the healthiest choice for fried, battered fish—or for frequent use in home meals—due to its relatively high content of omega-6 fats.
To greatly reduce the level omega-6 fats, substitute organic extra virgin olive oil, macadamia nut oil, or hi-oleic sunflower oil.Unlike other fish preparations, oil-frying breaded fish is persuasively and plausibly linked to higher heart-health risks, almost certainly because of the high omega-6 content of standard frying oils (soy, safflower, sunflower, cottonseed)... which comes on top of the average Americans' hugely excessive, hence pro-inflammatory, omega-6 intake.
For more info, see “Fried Fish Seen to Raise Stroke Risk,” “Fish Cut Female Heart Failure; Fried Fish Raised Risk,” “Deep-Frying Blocks the Heart Benefits of Fish,” and “Can Extra Virgin Olive Oil Stand Your Kitchen's Heat?”
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