Darren’s Fish Taco Recipe
I blogged about Tortillas the other and that reminded Darren to make some of his own. He shared his lunch and they looked delicious! I asked if he would allow me to do a post of his favourite Fish Tacos with Habanero Aioli and he graciously acceded with full recipes of freshly made tortillas and aioli dressing.
Darren fished his own and had *Crappie. He said since the fish was very fresh and sweet, there’s no need for seasoning. However, since not all of us can fish our own meal, you can season with salt and pepper to taste if necessary.
*Crappie (both White and Black of the Pomoxis species) are highly regarded game fish and often considered to be among the best-tasting freshwater fish.
Darren’s Fish Taco Recipe
Any fresh Fish Fillet, pan-fried in butter.
Lettuce, torn into suitable size or shredded.
2½ cups All-purpose Flour.
2½ teaspoons Baking Powder.
1 teaspoon Kosher Salt.
½ cup Lard Or Vegetable Shortening.
2 Tablespoons (additional) Lard Or Vegetable Shortening.
1 cup Hot Water.
Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal.
Drizzle vegetable oil over and stir in warm water with a fork until a dough forms.
Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
Form dough into a ball, cover with dish towel, and let rest 1 hour.
Cut dough into 12 equal pieces and form into balls.
When rolling out 1 ball at a time . Keep remaining dough covered with plastic wrap.
Roll out each ball into a round, maintaining an even thinness as you roll. I like mine real thin so they do not turn out doughy in the center.
Heat a dry well-seasoned cast-iron skillet over moderately low heat until hot.
Cook 1 tortilla as you roll the next.
Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds.
Turn it over and cook second side in same way.
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
½ teaspoon Dijon mustard
¼ cup extra-virgin olive oil (use your good stuff for this, because the olive oil flavor stands out nicely)
3 tablespoons vegetable oil
Habaneros, minced as fine as you can
Garlic, minced finely
Set habaneros and garlic aside
In a medium bowl put egg yolk, lemon juice and mustard. Slowly drizzle in the mixed oils and whisk for about 4 minutes (just like making mayonnaise). When it is done, fold in the garlic and habaneros.
Darren teased: “Not a pretty picture but was yummy yummy in my tummy. Lol… I saved you two, Samantha, you best hurry as I am getting hungry again. Hahaha…”
Thank you Darren, now I can make my own Fish Tacos à la Darren!
Happy sharing, cooking, eating and bonding 🙂
See post that reminded Darren to cook Fish Tacos:
Wrap Me, Roll Me!