Chicken Tinga + Grilled Corn Enchiladas with Candied Jalapeno-Sour Cream Sauce + Homemade Avocado Salsa Verde

I'll go ahead and admit it... I'm not a fan of classic Mexican food. Don't get me wrong, I could drink a bowl of queso and I quite fancy a gourmet taco. But, I am by no means a burrito, enchilada, or nacho kinda gal. However, I came across a recipe for an avocado salsa verde on Diners, Drive In's, + Dives, and I know I just had to recreate it and use it for a meal. I loved this verde salsa... it's refreshing, a little bit spicy, + has hunks of diced avocado in it. Although, this wasn't the best part of the meal; it was most certainly the chicken tinga! Most traditional recipes call for using this tinga sauce with chorizo, but I absolutely adored this sweet + spicy sauce on chicken. It is a quick and easy recipe that still packs a punch, without the hassle of finding a bunch of hard-to-find ingredients in order for it to taste delicious. Typically, chicken breasts are poached in the sauce, so it is infused with all the wonderful Mexican flavors. My solution to avoiding the poaching process... just buy a ro-to chick and pull the meat into bite-size shreds. Oh and P.S., a "ro-to chick" is just a store bought rotisserie chicken, and trust me, it cuts out a bunch of steps and it tastes just as good! This pureed sauce combines onions, garlic, oregano, cumin, fire roasted crushed tomatoes, chipotle peppers, adobo sauce, sorghum molasses (honey or maple syrup will be a perfectly fine substitute), chicken stock, and grated bittersweet chocolate. Most tinga recipes don't call for grated chocolate, but I loved the idea of making this a little bit sweet and a'whole'lotta heat. And by adding this element to the sauce, it gives you that Mexican mole feeling to it. Once that has been assembled and simmered, throw in your shredded ro-to chick and toss it until the chicken is extra juicy and coated in the unbelievable yumminess. As for the rest of the recipe, place a couple spoonfuls of the chicken tinga, a handful of grilled corn, and a sprinkling of Monterey Jack cheese into flour tortillas... making sure to roll them tightly and place them seam-side down in a baking dish. After the tortillas have been stuffed and place into the prepared baking dish, spread some of the avocado salsa verde and red tinga sauce over the top. The last component you have to complete is the creamy, velvety candied jalapeno sour cream sauce. This sour cream is tangy and quickly take away the burn from all of the spicy flavors. Though, I decided to add candied jalapenos for an extra kick and a wee bit of sweetness. Finish the dish by pouring the sour cream sauce over the enchilada, scattering a bunch of Monterey Jack cheese on top, and a heavy sprinkle of crumbled feta. Bake these chicken tinga + grilled corn enchiladas in the oven until the cheese has melted and the edges have begun to brown + bubble. Garnish with some leftover grilled corn and minced cilantro. Enjoy this dish while it is still hot!! Enjoy :)

For the Avocado Salsa Verde:

½lb Tomatillos

2 Bunches of Green Onion

1 Poblano 

1 Avocado

4 Cloves of Garlic

1 Jalapeno, Roughly Chopped

½C Fresh Cilantro

1 Lime, Zested

Juice from Half a Lime

1T Apple Cider Vinegar

¼C Water

2-3T Hot Sauce

½t Cumin + Dried Oregano  

Kosher Salt + Fresh Cracked Pepper, To Taste

Pinch of Sugar, To Taste

1 Avocado, Finely Diced

½C Sweet Vidalia Onion, Finely Diced

For the Candied Jalapeno-Sour Cream Sauce:

4T Unsalted Butter

¼C AP Flour

15oz Chicken Stock

1C Sour Cream

4oz Candied Jalapeno, Finely Minced

For the Chicken Tinga:

1 Rotisserie Chicken, Pulled into Pieces

2T EVOO

2C Sweet Vidalia Onion, Diced

4 Medium Cloves of Garlic, Minced

½t Oregano

½t Cumin

2 14.5oz Can of Fire Roasted Crushed Tomatoes

2 Chipotle Pepper + 4T Adobo Sauce

½C Sorghum Molasses

1C Chicken Stock

2 Bay Leaves

2T Finely Grated Baker’s Chocolate (bittersweet or unsweetened)

For the Chicken Tinga + Grilled Corn Enchiladas:

8 Flour Tortillas

Prepared Chicken Tinga (with some leftover sauce to top the enchiladas with)

Grilled Corn

2C Monterey Jack Cheese, Shredded

4oz Crumbled Feta

Prepared Avocado Salsa Verde

Prepared Candied Jalapeno-Sour Cream Sauce

Fresh Cilantro, Minced

Directions:

1. For the Avocado Salsa Verde: Char the tomatillos, green onion, and poblano on the grill until they are black and blistered. Cut off the ends of the green onion and place them into a food processor, along with the tomatillos. Put the blackened poblano into a plastic bag and let the pepper steam for 10 minutes. Peel the skin off of the poblano and toss it into the food processor as well. Add in the avocado, garlic, chopped jalapeno, cilantro, zest of a lime, juice from half of a lime, apple cider, water, hot sauce, cumin, and oregano. Pulse until blended and smooth. Pour the salsa into a medium mixing bowl and stir in salt, pepper, and sugar to taste. Finish the salsa verde by folding in the diced avocado and minced onion. Keep it cold in the refrigerator until you are ready to serve. 

2. For the Chicken Tinga: Add EVOO, onions, and garlic to a Dutch oven, over medium-high heat, and cook, stirring occasionally, until the onions have browned around the edges, about 5 minutes. Reduce the heat tow low and simmer for another 4 minutes. Add in the oregano and cumin and cook until fragrant, about 30 seconds. Toss in the tomatoes, chipotle, adobo sauce, sorghum molasses, and grated chocolate. Remove from heat. Transfer the sauce to the jar of a blended and puree until smooth. Pour the sauce back into the pan, stir in the chicken stock, and bay leaf, and bring to a boil over medium heat. Cook for 10-15 minutes. Remove from the heat and discard the bay leaf. Pull the rotisserie chicken into shreds, discarding the skin, fat, and bones. Stir the chicken into the sauce and cook over medium heat until warmed through, about 3 minutes. Season with salt and pepper to taste.

3. For the Candied Jalapeno-Sour Cream Sauce: Melt the butter in a medium saucepan; stir in the flour to make a roux. Cook until bubbly, and then gradually in the chicken stock. Bring to a boil, making sure to stir constantly. Remove from the heat and stir in sour cream and minced candied jalapenos.

4. For the Chicken Tinga + Grilled Corn Enchiladas: Preheat the oven to 400 degrees and spray a baking dish with Pam. Spread ¼C of the Avocado Salsa Verde in the bottom of the dish. Divide the warm chicken tinga evenly between 8 flour tortillas. Sprinkle some of the shredded cheese and grilled corn on top of the chicken. Roll the enchiladas and place seam-side down. Spoon on some of the Avocado Salsa Verde and leftover Tinga sauce on top of the enchiladas, followed by an even layer of the Candied Jalapeno-Sour Cream Sauce. Top with 1C of shredded Monterey Jack cheese and some crumbled feta. Place the assembled enchiladas in the oven and bake for 20-25 minutes until the cheese has melted and the edges of the sauce have begun to brown and bubble.

5. Garnish the hot enchiladas with some leftover grilled corn, and minced cilantro, and serve with a side of rice.

Summer Staples : Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri

Mexican Marinated Flank Steak with Candied Jalapeno Chimichurri 

We love any kind of steak. It has to be cooked perfectly and seasoned perfectly. I love any kinda cut of red meat, but each one needs to be treated accordingly. For flank or skirt steak, it is crucial that they are marinated overnight in either a heavy spice rub or a flavorful wet mixture. My go-to marinade involves soy sauce, lime juice, chipotle pepper in adobo, worcestershire, fresh garlic, and lots of herbs + spices. It's awesome. And something we utilize often, like weekly, in our house. Nothing is better than a perfectly grilled or charred flank steak that is cooked to the perfect temperature. We like it medium rare with the prettiest hot pink center. It's mouth-watering honestly. But, I know how we all work, and we don't just want any 'ole steak (though amazing on its' own), it's gotta go over-the-top. And that's where my Candied Jalapeno Chimichurri comes into play. It's the bomb y'all. It's herby, spicy, sweet, & the perfect compliment to some steak. I love the candied jalapeno component, butofcourse. I adds an unbelievable sweetness, but balances perfectly against the spice + herbs. The chimichurri is a MUST. Don't get it twisted and make this STAT. Enjoy :)

Candied Jalapeno Chimichurri 

For the Mexican Marinated Flank Steak:

1/3C Soy Sauce

½C Olive Oil

1/3C Fresh Lime Juice

2 Limes, Zested

1 Chipotle Pepper in Adobo

¼C Worcestershire Sauce

4 Cloves of Garlic, Minced

1T Garlic Powder

3T Dried Oregano

1 ½T Fresh Cilantro, Minced

1t Pepper + Ground Cumin

¼t Red Pepper Flakes

1 Large Flank Steak

For the Chimichurri Sauce:

1C Fresh Parsley, Minced

1C Fresh Cilantro, Minced

1-2T Dried Oregano

½t Red Pepper Flakes

1 Shallot, Minced

¼-½C Candied Jalapenos, Finely Chopped  

4 Cloves of Garlic, Minced

2T Roasted Red Pepper, Minced

Salt & Pepper, To Taste

Directions:

1. For the Mexican Marinated Flank Steak: Place the soy sauce, olive oil, lime juice, lime zest, Worcestershire sauce, minced garlic, and all of the seasonings in a blender. Blend on high speed for 30 seconds or until thoroughly mixed. Pour the marinade over the flank steak. Cover and refrigerate for 8-12 hours. Before cooking, remove the meat from the marinade and let it come to room temperature for an hour. Once it has come to room temperature, dry the marinated meat completely by wiping it with paper towels. Sprinkle the steak with salt and pepper. Heat a large pan or griddle over high heat and grease it with a little oil. Cook the meat for roughly 3 minutes on each side for a medium rare steak. Once it has cooked, remove it to a cutting board and let it rest for 5-10 minutes. After resting, slice the meat against the grain into thin slices.

2. For the Chimichurri Sauce: Finely chop the parsley, fresh cilantro, garlic, shallot, and candied jalapenos (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, herbs, spices, vinegar, salt, pepper, minced red pepper, and red pepper flakes. Adjust seasonings. Serve immediately drizzled over the marinated steak.   

Beer Battered Monte Cristo Sandwiches with Homemade Chipotle-Strawberry Jam

Beer Battered Monte Cristo Sandwiches with Homemade Chipotle-Strawberry Jam

Beer Battered Monte Cristo Sandwiches?? Yeah, that's the perfect way to start any Sunday morning. 

So, what's the cast of characters, you ask, well they are...

Brioche Bread (yes that buttery, heavenly, yet sinfully delicious bread)

Dijon Mustard

Gruyere Cheese

Honey Ham + Honey Turkey

Vanilla Bean Scented Beer Batter (vanilla bean goes in everything)

Confectioners' Sugar

Homemade Chipotle-Strawberry Jam 

This was one of our favorite brunches to date. I especially love Monte Cristo's, but my Mountain Man hadn't ever really had one. So, I explained to him that they were ham + cheese sandwiches that get the "french toast treatment", and then they are served with a dusting of confectioners' sugar and maple syrup or fruit preserves. We ended up deciding to go the fruit preserve route because I've caught the pickling + preserving bug this year, so any chance that I get to make a new concoction, then I'm on board. The only thing I was worried about was that between all of these sweet flavors, I knew we would want a spicy kick somewhere in the recipe. That's when I officially went off the deep end and added in some chipotle peppers in adobo sauce. This simple addition brought a nice smokiness + spiciness to the jam, but didn't overpower the natural sweetness of the berries. And lemme tell y'all, it perfectly complemented the sandwiches. Now for the good part... the beer batter. It's studded with a'whole'lotta beer, vanilla beans, cinnamon, and nutmeg. After assembling the sandwiches, you dip them into this luscious, smooth batter, and then you deep fry them in the hot oil until they are golden brown + crispy. Once they are "crunchified", you can slice 'em up and cover them in a good ole' dusting of that powdery, white sugar and then dip them into the sweet + spicy jam. And trust me folks, you get every foodie sensation from these guys... crispy, hot, buttery, melty, spicy, tangy, and ever-so-sweet. We loved these Monte Cristo's and I'm sure your family & friends will too!! Enjoy :)

These are soooooo good, people!!

For the Chipotle-Strawberry Preserves:

3C Sugar

2 Lemons, Zested & Juiced

¼t Salt

2C Strawberries, Cut into Small Cubes

1C Strawberries, Smashed

3 Chipotle Peppers in Adobo, Minced

For the Beer Batter:

2C AP Flour

1T Sugar

Pinch of Salt & Freshly Grated Nutmeg

¼t Cinnamon

1 Vanilla Bean, Split & Scraped for Seeds

1t Vanilla Extract

1C + 6T Beer

Few Drops of Yellow Food Dye

For the Monte Cristo Sandwiches:

Prepared Beer Batter

Slices of Brioche Bread

Dijon Mustard, For Spreading

Slices of Honey Ham + Honey Turkey

Gruyere or Swiss Cheese (sliced or shredded)

Vegetable Oil, For Frying

Confectioners’ Sugar, For Dusting

Chilled Chipotle-Strawberry Preserves, For Serving

Directions:

1. For the Chipotle-Strawberry Preserves: In a deep pot, mix together the sugar, lemon zest, lemon juice, and salt. Cook over medium heat, while whisking, until the sugar dissolves. Add in the cubed strawberries, mashed strawberries, and minced chipotle peppers. Bring the mixture to a light bowl and simmer for another 20-30 minutes. Check the gel consistency by placing a small amount of the jam on a plate and refrigerate. If it is still runny, then simmer for another 10 minutes or so until it gels properly. Once you have reached the desired consistency, place the hot jam into sterilized jars and seal. Chill some of the jam for serving.

2. Heat the vegetable oil in your deep fryer to 350 degrees.

3. For the Beer Batter: Put all the dry ingredients and spices in a bowl and whisk together. Add in the beer, vanilla extract, and yellow food dye. Whisk until lumps are gone.

4. For the Monte Cristo Sandwiches: Assemble the sandwiches by spreading each slice of bread with a little Dijon mustard, and then layer on some cheese, followed by the ham, turkey, more cheese, and the other piece of bread. Place two toothpicks into the sandwiches, so that when you dip and fry them, they will stay together. Dip the sandwiches into the beer batter and let the excess drain off. Gently lay them into the hot oil for about 3-5 minutes or until golden brown & crispy. Remove the crispy sandwiches from the hot oil onto a paper towel lined plate to drain any excess oil. Cut them in half to form smaller triangles and dust with confectioners’ sugar.

5. Eat the sandwiches while they are still hot with some Chipotle-Strawberry Preserves for dipping!

Spicy Fried Egg BLT’s with Tomato Confit, Sorghum Glazed Bacon, Butter Lettuce, Chipotle Mayo, Fried Egg, & Pepperjack Cheese on Bacon Fat Fried Bread

Spicy Fried Egg BLT’s with Tomato Confit, Sorghum Glazed Bacon, Butter Lettuce, Chipotle Mayo, 

Fried Egg, & Pepperjack Cheese on Bacon Fat Fried Bread

This is my hangover sandwich. Does it need any further explanation besides that it comforts me the day after I have drank too much. Okay, that might sound bad, but it is essential to life. Yesterday, the weather was just too gorgeous not to enjoy, so we decided to have some friends over and have a good ole Southern chicken fry. While the chicken was frying, we drank (heavily) and played beer pong in the garden. It was a great day and an even better night. Don't you just love those kind of weekends? I do... well, at least until Sunday. I woke up this morning with a gnarly headache, a grumbling stomach, and body aches. I mean, they don't call it the Margarita Flu for nothin'. Everyone has their own cure for a hangover... mine requires a lot of fluids, quality nap time, lifetime movies, and this sandwich. It has everything that you would want from a sandwich... a runny egg, crispy bacon, buttery bread, acidic tomatoes, spicy mayo, and creamy cheese. It doesn't get much better than that. Some people might recognize the idea behind this sandwich because it comes from the movie, Spanglish. If you haven't seen it, I urge you to watch it just so you can see him make and enjoy it. You'll want to run out immediately at the movie is done and get all the ingredients to make this BLT, I guarantee it. I put my little twist on it by glazing the bacon with sorghum molasses, making it spicy with some pepperjack cheese + chipotle mayo, and frying the bread in bacon fat. And hey, even if you aren't hungover, this sandwich still hits the spot!! Enjoy :)

For the Tomato Confit:

Barely Ripe Roma Tomatoes, Sliced ¼inch Thick

Olive Oil

Fresh Rosemary Sprigs

Salt & Pepper, To Taste

For the Sorghum Glazed Bacon:

Slices of Thick Applewood Smoked Bacon

Sorghum Molasses, For Brushing (high quality maple syrup can be substituted as well)

For the Chipotle Mayo:

½C Mayo

1 Chipotle Pepper in Adobo Sauce + 1t Adobo Sauce

Pinch of Chili Powder

Lime Zest + Fresh Garlic Paste, To Taste (just add a little bit at a time)

Salt & Pepper, To Taste (I also like a pinch of sugar)

For the Spicy Fried Egg BLT’s:
Homemade Rustic Bread Slices or Sourdough Slices, Fried in Bacon Fat until Golden Brown

Tomato Confit Rounds

Sorghum Glazed Bacon (we liked 4 slices per sandwich)

Prepared Chipotle Mayo

Slices of Pepperjack Cheese (two pieces of cheese per sandwich)

Butter Lettuce Leaves

Fried Eggs, Cooked to Your Preference (sprinkled with a touch of salt & pepper)

Directions:

1. For the Tomato Confit: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.

2. For the Sorghum Glazed Bacon:Preheat the oven to 400 degrees and lay the bacon slices on top of a baking sheet that has been lined with parchment paper or a Silpat. Bake the slices of bacon for 15-20 minutes or until crispy. Remove them from the oven and brush them heavily with the sorghum molasses (or maple syrup if you are substituting it), and then return them to the oven for another 5 minutes or so, or until the maple syrup is slightly sticky. Set aside until you are ready to layer them onto the sandwich.

3. For the Chipotle Mayo: Combine all of the ingredients in a food processor and puree until a smooth mayo has formed. Season with salt and pepper to taste, and check for any other needed additions. Refrigerate until you are ready to use.

4. Assembling the Sandwiches: Heat a sauté pan over medium heat and fry the slices of bread in rendered bacon fat until they are lightly golden brown in color. Remove them from the oil and spread both slices of the bread with a generous amount of the chipotle mayo, and then lay on the two slices of pepperjack cheese on top of both pieces of bread. Toast the bread in an oven until the cheese has just melted. Remove them from the oven and begin layering. We did this by laying down the sorghum glazed bacon, tomato confit rounds, butter lettuce leaves, and then the fried egg. Top the assembled sandwich with the other slice of toasted bread. Cut the sandwich in half and enjoy the happiness of a runny yolk dripping down your sandwich. Eat immediately while it’s still warm.

Soup Sunday: Chipotle Sweet Potato Soup with Mole Spiced Nuts & Lime Crema

Chipotle Sweet Potato Soup with Mole Spiced Nuts & Lime Crema

I have a love for sweet potatoes. I would live off of them for the rest of my life. A couple years back when I was in the hospital, all I wanted were sweet potatoes. Finally, when I was allowed to eat food, I made sweet potato soup for every single meal and enjoyed it for about 2 months. That's just not normal. So, this soup would go down as one of my favorites. This is obviously a little bit different from the last time I made it because it has chipotle peppers to make it extra spicy. Then, the soup is topped off with a nut crumble that is extra special because it has the sweet flavors from a traditional Mexican Mole sauce. For some acidity, it is drizzled with a Lime Crema and garnished with fresh chopped cilantro. This soup is spicy, sweet, and creamy and just warms you down to the core. So go on and make this for yourself and a cold, lazy Sunday!! Enjoy :)

For Chipotle Sweet Potato Soup:

4 Sweet Potatoes, Peeled & Cubed

3 Stalks of Celery, Diced

1 Large Vidalia Onion, Diced

4 Garlic Cloves, Minced

4C Chicken or Vegetable Stock

2C Heavy Cream

2-4 Chipotles in Adobo, Roughly Chopped

1t Cumin & Cinnamon

½t Ground Cloves & Ginger

Salt & Pepper, To Taste

For Mole Spiced Nuts:

¼C Dark Brown Sugar

¼C Sugar 

2C Whole Nuts, Toasted (I used a mixture of Pecans, Walnuts, & Almonds)

1t Unsweetened Cocoa Powder

½t Cinnamon

½t Chipotle Powder & Paprika

Pinch of Cayenne

1 Egg White, Room Temperature

Salt & Pepper, To Taste (I did a good bit of salt for a sweet & salty combination)

For the Lime Crema:

8oz Mexican Crema or Sour Cream

2 Limes, Zested

1 Lime, Juiced

Salt & Pepper, To Taste

Directions:

1. For the Chipotle Sweet Potato Soup: In one large soup pot, sauté the onions, and celery in 2T melted butter for 10 minutes. Add the garlic and cook one more minute. Add the sweet potatoes, broth, chipotles, cumin, cinnamon, cloves, and nutmeg to the pot. Bring to a boil and then simmer, covered, for 30 minutes until potatoes are tender. Puree the soup with an immersion blender until smooth. Stir in the heavy cream and season with salt and pepper to taste. Keep warm or simmer until you are ready to serve.

2. For the Mole Spiced Nuts: Preheat the oven to 300 degrees. Mix together the sugars, salt & pepper, cocoa powder, cinnamon, chipotle powder, and cayenne, making sure there are no lumps. Set it aside. Beat the egg white until frothy and add in the toasted nuts, and toss until evenly coated. Sprinkle the nuts with the sugar-spice mixture and toss until evenly coated again. Spread the sugared nuts in a single layer on a cookie sheet fitted with a Silpat. Bake for 20-30 minutes, stirring occasionally. When completely cool, roughly chop the nuts and set aside until you are ready to garnish the soup.

3. For the Lime Crema: Mix together all of the ingredients in a bowl until incorporated and smooth. Season with salt & pepper to taste.

4. Serve the soup with a drizzle of Lime Crema and roughly chopped Mole Spiced nuts.

Beer Battered Fish Tacos with Chipotle-Honey Vinaigrette Coleslaw, Mango de Gallo, Roasted Chile-Charred Corn Salsa, & Roasted Poblano Tartar Sauce

Next up for our Cinco de Mayo week are my absolutely ridiculous, over-the-top fried fish tacos. Now people, these aren't your ordinary fish tacos. Because I've had those fish tacos that are fried well and served with some sauce, maybe some lettuce and jalapenos... but they were just missin' something (apparently a whole lot of somethin'). I coated some small fish filets in my favorite beer batter and fried them until they were golden brown & crispy. After that, I made a whole bunch of different toppings. Let's start with the Mango de Gallo and the Roasted Chile-Charred Corn Salsa...

Mango de Gallo & Roasted Chile-Charred Corn Salsa

The Mango de Gallo is sweet & fruity, which perfectly complements the fried fish. And the corn salsa is just damn good. I'm a lover of corn. Big lover. We just ate the corn salsa with chips for days. So don't leave either of these components out, they're key to fish taco greatness. I also made a coleslaw tossed in a homemade Chipotle-Honey Vinaigrette for some acidity and freshness to cut through the heaviness of the beer batter and tartar sauce. I love this coleslaw... put it on every taco that you can, people. Lastly, there is the Roasted Poblano Tartar Sauce, which is personally my favorite component. It's spicy and creamy, and pretty much what dreams are made of. I will be making this again when I make homemade fish sticks... or fried shrimp. By the way, did I mention that I hate fish?! Yes, it's true. The stuff gives me the heeby-geebies. But guess what, I friggin' loved these tacos. So much so, that we will be making them again very soon. Most likely this weekend!! Enjoy :)

Always Garnish with Some Crumbled Cotija Cheese...

For the Beer Battered Fish:

2C AP Flour (plus a little extra)

Pinch of Salt

1t Baking Powder

½C + 2T Seltzer Water

½C + 2T Beer

Thin Filets of Cod Fish (or any other white, flaky fish)

Few Drops of Yellow Food Dye

1Q Canola Oil 

Salt & Pepper, For Sprinkling

For the Chipotle-Honey Vinaigrette:

½C Red Wine Vinegar, Honey, & Olive Oil

2t Dijon Mustard

2t Adobo Sauce

½t Paprika

¼t Garlic Powder, Onion Powder, & Dried Oregano  

For the Chipotle-Honey Vinaigrette Coleslaw:

1 ½C Coleslaw Mix

2-3 Green Onions, Chopped (depending on how much onion you like)

1 Large Jalapeno, Seeded & Diced

Prepared Chipotle-Honey Vinaigrette

Salt & Pepper, To Taste

For the Mango de Gallo:

1C Mango, Cut into Small Cubes

1 Jalapeno, Seeded & Diced

¼C Chopped Cilantro

½C Red Onion, Finely Diced

2 Cloves of Garlic, Minced

1 Lime, Zested & Juiced

Salt & Pepper, To Taste

For the Roasted Chile-Charred Corn Salsa:

1 Poblano Chile Pepper, Roasted & Diced

1C Corn Kernels, Charred

1 Small Jalapeno Pepper, Seeded & Chopped

2T Fresh Cilantro, Chopped

2T Red Onion, Chopped

2T Fresh Lime Juice

2t Olive Oil

½t Sugar

Salt & Pepper, To Taste

For the Roasted Poblano Tartar Sauce:

½C Mayo

1t Fresh Cilantro, Minced

½t Dijon Mustard

1t Capers, Roughly Chopped

1t Sweet Onion, Minced 

1 Roasted Poblano, Seeded & Diced

1 Roasted Jalapeno, Seeded & Diced

½t Lime Zest

Salt & Pepper, To Taste

For the Fish Tacos:

Flour Tortillas

Prepared Roasted Poblano Tartar Sauce

Crispy Beer Battered Fried Fish Filets

Prepared Chipotle-Honey Vinaigrette Coleslaw

Prepared Mango de Gallo

Prepared Roasted Chile-Charred Corn Salsa

Pico de Gallo, Fresh Lime, or Cotija Cheese

Directions:

1. For the Beer Battered Fish: Heat the oil in your deep fryer to 375 degrees. Put all the dry ingredients in a bowl. Add in the seltzer, beer, and yellow food dye. Whisk until lumps are gone. Dip the filets into some plain AP Flour, so that it is completely covered, and then shake off the excess. Dip the floured filets into the batter and gently lay into the hot oil for about 3-5 minutes or until golden brown on the outside and flaky inside. Sprinkle the fried fish with salt and pepper.

2. For the Chipotle-Honey Vinaigrette: Combine all ingredients, except oil in a blender and blend on low speed for 10 seconds. Slowly drizzle the oil into the blender on low speed. Chill the finished dressing for at least an hour.

3. For the Chipotle-Honey Vinaigrette Coleslaw: In a medium-mixing bowl, toss the coleslaw mix with the diced jalapenos and green onions until incorporated. Coat the coleslaw mixture with the prepared chipotle-honey vinaigrette until completely coated. Set it aside until ready to assemble the tacos.

4. For the Mango de Gallo: Add in all of the ingredients in a bowl and toss to combine. Refrigerate until ready to serve on the tacos.

5. For the Roasted Chile-Charred Corn Salsa: Add in all of the ingredients in a bowl and toss to combine. Refrigerate until ready to serve on the tacos.

6. For the Roasted Poblano Tartar Sauce: Whisk together all of the ingredients in a bowl and mix until combined and creamy. Refrigerate until ready to serve.

7. Assembling the Fried Fish Tacos: Line 3 tortillas on a plate, and then spread on some of the homemade roasted poblano tartar sauce. Place 1-2 pieces of beer battered fish onto each tortilla and top with chipotle-honey vinaigrette coleslaw and mango de gallo. Garnish with a spoonful of chunky guacamole, Pico de gallo, some onion, a squeeze of lime, and crumbled Cotija cheese (optional).