Fish Tacos With Cabbage Jicama And Black Beans Recipes

Steps:

• Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.
• Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.
• While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.

Steps:

• For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
• Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
• Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
• For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
• Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
• For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
• Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
• For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
• To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
• When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
• Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
• Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.

Steps:

• Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
• Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
• Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
• Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
• Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.