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El Rey's Fish Tacos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)108.4131
Energy (kCal)946.9626
Carbohydrates (g)67.7231
Total fats (g)26.4013
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the guacamole: | 2. In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator. | 3. For the salsa verde: | 4. Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender) and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator. | 5. For the Salsa Roja: | 6. Preheat the oven to 400 degrees F (200 degrees C). Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator. | 7. For the Salsa Mexicana: | 8. Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps). Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels. | 9. To serve: | 10. Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 4 pureed - - - -
    lime 1 -2 - - - -
    jalapeno pepper 1 chopped 1.6312 0.3656 0.0512 0.0208
    green chili sauce 3 drops 403.4676 0.0 89.7602 2.2667
    salt black pepper ground 403.4676 0.0 89.7602 2.2667
    450g tomatillo 1 pound/ 403.4676 0.0 89.7602 2.2667
    cilantro leaf 1 bunch - - - -
    lime 1 - - - -
    garlic clove 1 chopped 403.4676 0.0 89.7602 2.2667
    onion 1 chopped 64.0 14.944 1.76 0.16
    jalapeno pepper 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    salt - - - -
    italian tomato 6 halved - - - -
    garlic clove 4 403.4676 0.0 89.7602 2.2667
    serrano pepper 2 seeded halved 1.4 0.2931 0.0761 0.0192
    onion 1 peeled quartered 64.0 14.944 1.76 0.16
    olive oil 1 tablespoon/ 119.34 0.0 0.0 13.5
    salt black pepper ground 403.4676 0.0 89.7602 2.2667
    cilantro leaf 1 bunch - - - -
    lime 1 - - - -
    tomato 2 seeded chopped 80.4198 17.3796 3.9316 0.8936
    cilantro leaf 1 bunch - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    lime 1 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    jalapeno pepper 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    red bell pepper 1 seeded chopped 403.4676 0.0 89.7602 2.2667
    olive oil 1 tablespoon/ 119.34 0.0 0.0 13.5
    salt black pepper ground 403.4676 0.0 89.7602 2.2667
    flour 2 cups/ - - - -
    cornstarch 1/4 cup/ 121.92 29.2064 0.0832 0.016
    baking powder 1 tablespoon/ 7.314 3.8226 0.0 0.0
    salt - - - -
    beer 2 1/2 - - - -
    egg 2 143.0 0.72 12.56 9.51
    450g parrot fish red snapper 1 pound/ cut 403.4676 0.0 89.7602 2.2667
    canola oil - - - -
    corn tortilla - - - -
    mayonnaise - - - -
    cabbage shredded - - - -
    onion slices 64.0 14.944 1.76 0.16
    cilantro leaf - - - -
    lime wedge 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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