batteredfishtacosBeer Battered Fish Tacos with Chipotle Slaw

Chipotle Slaw

1/4 cup red wine vinegar
2 tsp honey
Juice of 1/2 lime
1/2 tsp chipotle puree or chopped chipotle in adobo sauce
1 tsp Lusty Monk Orignal Sin mustard
2 tsp olive oil
1 tsp mayonnaise
1/4 tsp celery seed
Salt and Pepper, to taste
3 cups cabbage, thinly sliced (or slaw mix)

In a large bowl, whisk together red wine, honey, lime juice, chipotle puree, mustard, olive oil, mayonnaise, celery seed, salt and pepper. Add thinly sliced cabbage and toss to combine. Set aside to marinate.

Beer Battered Fish

8 Talapia filets, cut into strips (or white fish of choice)
1 cup flour, plus more for dusting fish
2 tsp baking powder
1 3/4 tsp salt
1/2 tsp garlic powder
1 tsp sugar
1 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp pepper
1 1/4 – 1 3/4 cup beer
1 tbsp olive oil

Heat 2-3 inches of vegetable oil in a heavy pot, or use a deep fryer, to 325 degrees.

In a medium size bowl, mix together flour and next 8 ingredients. Stir in beer and olive oil until blended. Batter should be a little bit thinner than pancake batter. In a separate bowl, add enough flour for dusting fish.

Dust fillets with flour and then dip in batter, letting excess drip off. Gently lay into hot oil (don’t over crowd) and fry for 3-4 minutes, until golden brown. If doing more of a shallow fry, turn fillets over during cooking. Remove to a paper towel lined plate to drain.

Nestle them in Taco Shell heap on slaw.

Spicy Black Bean Burritos beanburretois

Ingredients

1 clove garlic
2 (15 ounce) cans black beans; drain, rinse and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons Lusty Monk Burn In Hell Mustard
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon paprika
1/2 cup chunky salsa
1/2 green or red pepper, chopped
1 onion, chopped
1 cup Minute brown rice, uncooked (instant rice)
flour tortillas (at least 20)

Directions:

First, you make the black bean hummus to spread in the inside:

Mince garlic in the bowl of a food processor (or blender). Add 1 can of black beans, 2 tablespoons reserved liquid, lemon juice, mustard, cumin, salt, red pepper, and paprika; process until smooth, scraping down the sides as needed. Add additional liquid to taste.

Second, you make the burrito filling:

Mix beans, salsa, onion and green/red pepper in saucepan. Stir in 1 cup water. Bring to boil on medium-high heat.

Stir in rice. Reduce heat to medium-low; cover. Cook 5 minutes. Remove from heat; stir. Let stand, covered, 5 minutes.

Last, you put it all together. Spread the hummus in the inside center of the shell of the tortillas. Spoon in the mixture and roll up.

Heat in the oven for 5 minutes or until the she’ll starts to stiffen. Then take them out and wrap them in foil. You can freeze them easily then cook them in the oven for 25 minutes at 350 without defrosting them. If you don’t freeze them, just cook them for ten minutes. Cook them in the foil so that the shells stay soft. Don’t forget guacamole.

Serves: 20

Preparation time: 20 minutes

Preparation time: 30 min.

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