Berry Bomb Fish Tacos

Name: Berry Bomb Fish Tacos
Ingredients: 25 pounds prepared corn masa for tortillas; 4 ounces California Giant raspberries, pureed; 3 pounds Fresh Icelandic Cod cut into 4 ounce strips; 2 garlic cloves, peeled; ½ teaspoon Mexican oregano; 1 teaspoon yellow mustard; 1 teaspoon Knorr Mexican Chicken Bouillon Powder; 1 cup beer Negra Modelo, preferably Spar; 1 cup all-purpose flour; ½ cup mayonnaise; ½ cup Mexican crema; 1 each juice & zest of one lime; salt, to taste; 1 cup distilled white vinegar; ¼ cup sugar; ¼ cup water; 12 ounces California Giant blueberries; 4-6 ounces chipotles in adobo (heat level to your preference); 12 ounce California Giant strawberries (stemmed); 3 ounces agave syrup; 1 ounce distilled vinegar; salt & pepper, to taste; tortilla press; cast iron comal; heavy skillet for frying

Raspberries add a fresh element to the homemade tortillas that tie in flavors from the strawberry salsa that tops these fish tacos.

INGREDIENTS

For the Tortillas:

25 pounds prepared corn masa for tortillas
4 ounces California Giant raspberries, pureed

For the Beer Battered Fish:

3 pounds Fresh Icelandic Cod cut into 4 ounce strips
2 garlic cloves, peeled
½ teaspoon Mexican oregano
1 teaspoon yellow mustard
1 teaspoon Knorr Mexican Chicken Bouillon Powder
1 cup beer Negra Modelo, preferably Spar
1 cup all-purpose flour

For the Lime Crema:

½ cup mayonnaise
½ cup Mexican crema
1 each juice & zest of one lime
salt, to taste

For the Pickled Blueberries:

1 cup distilled white vinegar
¼ cup sugar
¼ cup water
12 ounces California Giant blueberries

For the Chipotle Strawberry Salsa:

4-6 ounces chipotles in adobo (heat level to your preference)
12 ounce California Giant strawberries (stemmed)
3 ounces agave syrup
1 ounce distilled vinegar
salt & pepper, to taste

Tools:

tortilla press
cast iron comal
heavy skillet for frying

DIRECTIONS

For the Tortillas:
- - In a medium mixing bowl add prepared masa & raspberry puree until it is well combined keep covered with a cloth towel & set aside.
- - Heat comal or large skillet for tortillas at medium to medium high flame.
- - Form 3 ounce ball of masa for each tortilla Cut 2 pieces of plastic bag 1 inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Gently mash. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic.
- - Unfold uncooked tortilla. Flip tortilla onto right hand (if right-handed). top of tortilla should line up with top of index finger. Lay on medium-hot griddle (or skillet) by letting bottom of tortilla touch griddle, then lowering your hand slightly and moving it away from you—the tortilla will stick to the hot surface so you can roll your hand out from under it as it rolls down flat.
- - First flip. After about 30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle. With metal spatula flip onto opposite side of tortilla.
- - Second flip. After about 30 seconds flip. Cook 30 seconds more. Transfer to basket lined with towel.
- - Continue. Press and bake remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm & set aside.
For the Lime Crema:
In a small mixing bowl with a whisk mix all ingredients together. Place in a small serving bowl and refrigerate until needed.
For the Pickled Blueberries:
- - In a small mixing bowl combine vinegar, sugar, salt & water whisk until it is all dissolved.
- - In a mason jar add blueberries & top with liquid, liquid should fill the jar enough to cover the blueberries. Refrigerate overnight before using.
For the Strawberry Chipotle Salsa:
Add all ingredients in a blender & puree until smooth, strain with a fine mesh strainer to remove seeds, refrigerate and set aside for later use.
For the Beer Battered Fish:
- - Heat the oil in a heavy skillet to 370 degrees.
- - While the oil is heating, cut the fish into pieces about 3 inches long by ½ inch strip about 4 ounces.
- - Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil.
- - Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer.
- - Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes.
- - Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish.
To Assemble:
Take a warm tortilla & and 1 piece of fish & garnish with pickled blueberry, top with crema & strawberry chipotle salsa to finish. Feel free to use toppings & garnishes like finely shredded cabbage, cilantro, minced onions, avocado, sliced radishes, & any other type of salsa you might like.

Berry Bomb Fish Tacos

INGREDIENTS

For the Tortillas:

For the Beer Battered Fish:

For the Lime Crema:

For the Pickled Blueberries:

For the Chipotle Strawberry Salsa:

Tools:

DIRECTIONS

For the Tortillas:

For the Lime Crema:

For the Pickled Blueberries:

For the Strawberry Chipotle Salsa:

For the Beer Battered Fish:

To Assemble:

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