Bruschetta with Olive Oil Fried Bread & Balsamic Reduction Drizzle

I'm sorry that I have been M.I.A. for a week. I got out of school last week and decided to take a little break, and I had a wedding at Lake Lanier, GA... so I was a little distracted with that as well. Matter of fact, I have another wedding in Tuscaloosa, AL this weekend. So, we're packing our stuff up and heading out tomorrow to go celebrate that one. For today, I have one of my favorite Summer treats, Bruschetta. Some days, my mountain man & I just go and buy a nice loaf of Italian bread and a big bunch of beautiful heirloom tomatoes and toss them with basil, onion, and garlic. Finally you have to put this mixture on some amazing olive oil fried bread and fresh mozzarella, and garnish with a balsamic reduction and freshly shaved parmesan. This is the essence of Summer for us. Honestly it's all we need for dinner... a bunch of Bruschetta, a couple bottles of wine, and the hot weather. I'd go for some more right now actually!! Enjoy :)

Bruschetta with Olive Oil Fried Bread & Balsamic Reduction Drizzle

For the Tomato Topping:

1 Pint of Cherry Tomatoes, Cored & Sliced into Quarters

½C Red Onion, Finely Chopped

2 Garlic Cloves, Minced

¼C Fresh Basil, Chiffonade 

1T Olive Oil

1T Red Wine Vinegar

¼t Crushed Red Pepper Flakes

Salt & Pepper, To Taste

For the Balsamic Reduction:

¼C Balsamic Vinegar

1t Honey

For the Bruschetta:

Prepared Tomato Topping

Fresh Mozzarella, Thinly Sliced

Thick Slices of Country Bread

Olive Oil, For Frying

Whole Garlic Cloves, For Rubbing

Prepared Balsamic Reduction, For Drizzling

Freshly Shaved Parmesan Cheese

Directions:

1. For the Tomato Topping: Combine all of the ingredients in a mixing bowl and mix until everything is incorporated. Let the mixture sit at room temperature to allow the flavors to meld.
2. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set this aside until ready to use.
3. Heat about 1 inch of olive oil in a deep sauté pan over medium-high heat. Fry the slices of bread in the oil until golden brown & crispy, about 2 minutes on each side. Once the bread is done, immediately rub the whole cloves of garlic on the hot bread, so that there is a nice garlic smell and taste.
4. Top the garlic rubbed bread with thin slices of mozzarella, tomato topping, and shaved Parmesan. Enjoy immediately. 

From-Scratch, Homemade Southern Banana Pudding with Shortbread Cookie Crumbles, Creamy Roasted Banana-Vanilla Bean Pudding, Whipped Cream, Sliced Banana, & Toasted Marshmallow Meringue

Homemade Southern Banana Pudding (all from scratch)

As a southerner, banana pudding has a big spot in my heart. It is by far one of my favorite desserts, and always a go-to recipe for any meal. I mean, we plan on serving banana pudding at out wedding, y'all. Not like that's even close to happening, but still it will be there. How can you not love banana pudding? The cookies, creamy vanilla pudding, whipped cream, and fresh bananas... that's just a winning combination. I have a recipe that I usually make because it is easy and always delicious. But, for a while now, I have been wanting to tackle a homemade recipe, each component, all from scratch. And, I know that this sounds quite the feat, but I wanted to do it... I had to do it. So I did. First, I started off with the cookie component. I have never liked Vanilla Wafers, I'm sorry they just aren't my cup of tea. I decided I wanted to make classic shortbread cookies because they are just buttery-deliciousness. And instead of leaving them whole, I crumbled them up so that they would be evenly distributed throughout the pudding. And the cookies are my absolutely favorite part of the whole dessert, so I want A LOT. They are the best the day after you layer them in because they get soft and soak up all that pudding amazingness. Next, I made a luscious, creamy roasted banana-vanilla bean pudding. I started off by making a class vanilla bean pudding. I made this a lot thicker than a pudding that you would ever want to eat because I added in cream cheese, sweetened condensed milk, and roasted bananas, and all of these additions thinned it out quite a bit. So don't be alarmed if it seems disgustingly thick. It will get there, just trust me on this one. I think what makes this pudding unique is the addition of the roasted bananas. It brings another level of banana goodness to the dessert. Because not only do you have sliced bananas throughout, but it's incorporated into the pudding as well. Also, I made a homemade whipped cream to layer in between all of the other components. You could easily buy store-bought whipped cream, but that's not the point of this recipe, we're doing it all from scratch, people! The last and final component is the toasted marshmallow meringue topping. Holy moly, I love meringue. And I love marshmallow even more, so when you combine these together and top the banana pudding with it, it's even better. Not to even mention that it is toasted until golden brown & delicious, just like a toasted marshmallow. OMG, yum. Just talking about this dessert is making me salivate. Lemme go grab a mason jar from the fridge real quick... okay, I'm back. So, now that I have discussed each component in ridiculous detail, all you have to do is layer this bad boy up into a serving dish (or individual mason jars) and dig in. I seriously love this recipe, and I don't even care that it is crazy-involved. The end result is totes worth it!! Enjoy :)

Here's the Toasted Marshmallow Meringue Topping

Look at those beautifully browned tips 

An individual serving of Southern Banana Pudding in a mason jar

Layers of Shortbread Cookies, Banana Slices, Creamy Roasted-Vanilla Bean Pudding, & Whipped Cream 

Diggin' in

Oh man, this is so good.

Here's all of it in a big ole' bowl...

It's so good, that even dogs like it!

For the Homemade Shortbread Cookies:

3 Sticks of Unsalted Butter, Room Temperature

1C Sugar

1t Vanilla

3 ½C AP Flour

¼t Salt

 

For the Creamy Roasted Banana-Vanilla Bean Pudding:

3-4 Large Roasted Bananas, Mashed & Cooled

2 2/3C Whole Milk, Divided

½C Sugar

½C Cornstarch

¼t Salt (heaping)

1 Vanilla Bean, Scraped for Seeds

1 Large Egg

1t Vanilla

8oz Package of Cream Cheese, Softened

14oz Can of Sweetened, Condensed Milk

For the Whipped Cream:

2C Heavy Cream, Chilled

2t Vanilla

2T Confectioners’ Sugar

Pinch of Salt

For the Toasted Marshmallow Meringue Topping:

3 Egg Whites

¼t Cream of Tartar

Pinch of Salt

7oz Marshmallow Crème

For the Southern Layered Banana Pudding:

Homemade Shortbread Cookies, Crumbled

Prepared Creamy Roasted Banana-Vanilla Bean Pudding, Chilled

3 Fresh Large Bananas, Cut into Slices

Homemade Whipped Cream, Chilled

Prepared Marshmallow Meringue Topping, Toasted with a Kitchen Torch

Directions:

1. For the Homemade Shortbread Cookies: Preheat the oven to 350. Then in an electric mixer, beat together the softened butter, sugar, and vanilla, then sift together the flour and salt and mix this into the butter. Beat until it just comes together, then pat the dough into a disc and chill in the refrigerator for about 30 minutes. After the dough has chilled, roll it out and using a cookie cutter, cut the dough into square cookies (or use a pizza cutter to cut into squares). Place the cookies on a parchment lined cookie sheet and bake for 20-25 minutes or until golden brown. Let the cookies completely cool before layering them into the banana pudding. Once the cookies have cooled, crumble them into bite size pieces and set aside.

2. Roasting the Bananas: Preheat the oven to 350 degrees. Place the bananas on a sheet tray that is covered with parchment paper. Bake the bananas for 20 minutes, and then flip over the bananas, and roast for another 20 minutes or until the skins are dark brown and the inside is soft. Let the roasted bananas cool, and then carefully peel them and place them into a bowl. Mash with a fork until somewhat smooth, but still some chunks remain. Put the mashed bananas into a fine mesh strainer and strain out any juice. This took about 30 minutes for me. After they have strained, put them into a mixing bowl, and then puree the mixture until as smooth as possible. Then measure out the banana puree to about one cup (that’s all that I used, and that was from exactly 4 bananas). Also, make sure the mashed, roasted bananas are completely cool before layering them into the pudding.

3. For the Creamy Roasted Banana-Vanilla Bean Pudding: Bring 2C of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3C whole milk, a little at a time so lumps do not form, and then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Pour the pudding into a large mixing bowl and chill in refrigerator until fully set, about 2-4 hours. Press a piece of plastic wrap against the top of the pudding before you chill it to prevent pudding skin. Once the pudding and the roasted bananas have chilled, remove the pudding from the refrigerator. In a small mixing bowl, beat together the softened cream cheese and sweetened, condensed milk until smooth. Add this mixture into the chilled vanilla bean pudding, mixing until incorporated. Next, fold in the 1C of pureed, roasted bananas until they are mixed throughout (make sure they are room temperature or chilled). Return the finished pudding to the refrigerator to chill and set for another hour while you gather and make the remaining components.

4. For the Homemade Whipped Cream: In a large bowl, whip the cream until stiff peaks are just about to form. Beat in the vanilla and sugar until stiff peaks form. Make sure to beat the cream slightly thicker than usual. Make sure the whipped cream is chilled until ready to use.

5. Assembling the Layered Southern Banana Pudding: Layer a third of the homemade shortbread cookies into the bottom of a large serving bowl or trifle dish. Spread the slices of 1 fresh banana in an even layer on top of the shortbread cookie layer. Top the bananas with a third of the chilled creamy roasted banana-vanilla bean pudding. Spoon a half of the homemade whipped cream (a half of the half batch, so technically a fourth of the total batch) on top of the pudding layer. Repeat the layering procedure twice. Cover the pudding and refrigerate for 2-3 hours to set. The process should go cookies, banana slices, pudding, and whipped cream. You should have 3 cookie layers, 3 banana layers, 3 pudding layers, 2 whipped cream layers, and 1 marshmallow meringue topping. Do not do the marshmallow meringue topping until you are ready to serve.

6. For the Marshmallow Meringue Topping: After the pudding has chilled for a few hours, beat together the egg whites, cream of tartar, and a pinch of salt in the bowl of a standing mixer, at a high speed. Beat until soft peaks form.  Gradually add marshmallow crème in small portions, continuing to beat until stiff peaks form.  Spread or pipe the meringue over the top of the pudding in an even layer, making sure to seal edges completely (you can be as creative or rustic as you like with this layer, depending on your style). Broil the top of the marshmallow meringue with a kitchen torch until it reaches a golden brown & toasted marshmallow look (do not let it burn). 

7. Scoop into bowls and serve the pudding chilled. Enjoy immediately!

source: vanilla bean pudding. classic shortbread cookies. 

Sweet Potato Biscuits with Sausage Gravy, Crispy Pork Belly, & a Fried Egg

A little known fact... I'm obsessed with sweet potatoes. Sweet potato anything. Especially sweet potato biscuits. I love them more than any other biscuit in the world. I always make sweet potato biscuits for holidays, like Thanksgiving, Christmas, Easter. They are just a must in our house. So, for a while, I have been wanting to make sweet potato biscuits & gravy. I made some jumbo sweet potato biscuits this morning, and then stuffed them with some crispy pork belly. If you haven't had pork belly, you're missing out. It's wonderful. But, it's not the easiest thing to find, so I understand if you just want to substitute in some thick cut bacon. Do whatever floats your boat. After you stuff the biscuits, top it with lots of homemade sausage gravy and a beautiful fried egg. And, I love to garnish with fresh chives because it gives it a nice bite and contrast in color. This brunch was so filling that you really can only eat one biscuit, since I make mine soooo big. It's totally worth it though because nothin' is better than a Southern breakfast!! Enjoy :)

Sweet Potato Biscuits with Sausage Gravy, Crispy Pork Belly, & a Fried Egg

For the Sweet Potato Biscuits:

½C Sweet Potato Puree

½C Buttermilk, Shaken

2 ¼C AP Flour

1T Baking Powder

1t Salt & Sugar

¼t Black Pepper & Paprika

Pinch of Nutmeg

1 Stick of Unsalted Butter, Cubed & Chilled

For the Sausage Gravy:

½lb Ground Sausage, Cooked into Crumbles (save the grease)

4T Leftover Sausage Fat

3T AP Flour

2-3C Milk

Pinch of Paprika

Salt & Pepper, To Taste

For the Biscuits & Gravy:

Sweet Potato Biscuits, Baked & Split in Half

Crispy Pork Belly (or you can substitute thick cut bacon)

Prepared Sausage Gravy

Fried Egg

Fresh Minced Chives, For Garnishing

Directions:

1. For the Sweet Potato Biscuits: Preheat the oven to 400 degrees. In a small bowl, whisk together the sweet potato puree with the buttermilk until smooth, and then set it aside. In a larger bowl, mix together the flour, baking powder, salt, sugar, and seasonings until incorporated. Place the chilled butter into the flour mixture, and using a pastry cutter, blend in the butter by hand until it resembles pea-sized crumbs. Next, gently stir in the sweet potato-buttermilk mixture until loose and sticky. Pour the dough out onto a floured surface and gently knead until the dough comes together. Roll the dough out until the thickness you want and use a biscuit cutter to cut out individual biscuits (I like my biscuits thick & big, so we only made about 6 biscuits). Spray a small pan with Pam and place the biscuits close together (so they rise up, not out). Bake in the preheated oven for 15-20 minutes, depending on the size of your biscuits, or until puffed up and lightly golden. Keep biscuits warm until ready to assemble your biscuits & gravy.
2. For the Sausage Gravy: Fry the ground sausage in a hot, deep skillet. Once crispy and crumbled, remove the sausage, but still leaving the fat. Combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the cooked sausage until combined. Keep warm until ready to serve.
3. For the Biscuits & Gravy: Split a baked sweet potato biscuit and place some crispy pork belly (or bacon) in the middle, and top it with the other half of the biscuit. Spoon some of the warm sausage gravy over the top of the biscuits, top with a fried egg, and garnish with minced chives. Enjoy immediately. 

Best Recipes For Your Cinco de Mayo Parties

I did a little write up a while ago for my favorite recipes that would be perfect for your super bowl parties. So, I though that I would do the same thing, but for Cinco de Mayo. Whenever I have a Cinco de Mayo party, there must be dips, drinks, and tacos. They are just a necessity. I hope y'all have some fun plans for tomorrow, we're not doing anything too special besides going out and getting some drinks and making some dinner at home. But, I'm sure there will be lots of tequila shots!! Enjoy :)

Coconut Tres Leches Cake with Coconut-Whipped Cream Icing & Toasted Coconut 

Beer Battered Fish Tacos

Homemade Chipotle Burrito Bowls

Mango de Gallo & Roasted Chile-Charred Corn Salsa

Salty Chihuahua's

Trio of Mexican Salsa's 

Triple Citrus Sorbet Margaritas

Honey-Habanero Margaritas

White Cheddar-Green Chile Cornbread

Jalapeno Popper Bombs

Have fun at your parties, y'all!! XOXO, Juliana

Coconut Tres Leches Cake with Coconut-Whipped Cream Icing & Toasted Coconut

Coconut Tres Leches Cake with Coconut-Whipped Cream Icing & Toasted Coconut

The last recipe that I made for my Cinco de Mayo week is a Coconut Tres Leches Cake with Coconut-Whipped Cream Icing & Toasted Coconut Topping. I love traditional tres leches cake, but I knew that I wanted to add coconut to it and make it even better. So, I substituted some coconut milk into the milk soaking liquid for extra coconut-y flavor, as well as added in coconut extract into the cake. Recently, I have seen recipes for coconut milk whipped cream, and I definitely wanted to make some of that to fold into the traditional whipped topping that goes on the cake. The last component that is definitely needed is a thick layer of toasted coconut. Typically, tres leches cakes are topped with maraschino cherries, but you can't do that on a coconut cake. No no no. Just no. So, make this cake and enjoy it will all your buddies this weekend while you're sippin' on some margaritas, like we did last night in celebration of summer... here is the picture of all of our drinks!! Enjoy :)

Bucket o' Beers, 2 Shots of Tequila, & a Pineapple Mojito 

Make this for your Cinco de Mayo parties this weekend!

For the Cake:

1C AP Flour

1 ½t Baking Powder

¼t Salt

5 Egg Yolks + 5 Egg Whites

¾C + ¼C Sugar

1t Vanilla & Coconut Extract

1/3C Whole Milk

For the Soaking Liquid:

15oz Can of Coconut Milk

12oz Sweetened, Condensed Milk

¼C Heavy Cream

For the Coconut-Whipped Cream Icing:

1 Pint of Heavy Cream, Very Cold

¼C Sugar

15oz Can of Coconut Milk, Refrigerated Overnight

Shredded Coconut, Toasted

Directions:

1. For the Cake: Preheat the oven to 350 degrees and spray a 13x9inch pan, and then set it aside. Combine the flour, baking powder, and salt in a large bowl. Beat the egg yolks with ¾C sugar on high speed until the yolks are a pale yellow. Stir in the milk, vanilla, and coconut extract. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining ¼C sugar and beat until the egg whites are stiff, but not dry. Fold the egg white mixture into the batter very gently until just combined. Pour into the prepared pan and spread to even out the surface. Bake for 35-45 minutes or until a toothpick comes out clean. Turn the cake out onto a rimmed platter and allow to cool completely.
2. For the Soaking Liquid: Whisk together the coconut milk, condensed milk, and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake with a fork several times. Slowly drizzle 1C of the milk mixture all over the cake, making sure to get as much around the edges as possible (discard the remaining milk mixture or make a second cake). Cover the cake with plastic wrap and allow the cake to absorb the milk mixture overnight.
3. For the Coconut-Whipped Cream Icing: Place the can of coconut milk in the refrigerator and chill overnight. The next day, open the cake of coconut milk, and then scoop out the firm, waxy layer that has solidified at the top into the bowl of a standing mixer (discard the coconut water). Beat the coconut cream on high speed and whip the cream for 3-5 minutes or until it becomes fluffy, light, and has soft peaks. Refrigerate the whipped coconut cream until you are ready to fold it into the other cream mixture. Next, beat the heavy cream and sugar, on high speed, until it’s very stiff and spreadable, about 1-2 minutes. Fold the chilled coconut cream into the sweetened whipped cream until incorporated and completely smooth (don’t work with this mixture too much or hard because it will lose all of the airiness from beating it). Spread the Coconut-Whipped Cream Icing over the surface of the chilled cake. When the cake is ready to serve, spread the toasted coconut in an even layer over the surface of the icing or garnish each individual slice with toasted coconut.
4. Cut the cake into squares and serve with toasted coconut, and then enjoy!

source: tres leches cake. 

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).