The Meal: Fish TacosThe Drinks: Michelada, Margarita, Beer Buster
This meal is very easy and always a crowd pleaser. I'd suggest making the sauce tonight or tomorrow morning so that it's finished and ready to go. The rest of your prep time will involve chopping the tomatoes, cabbage, and preparing additional sides like guacamole.
You'll also notice that my recipe involves neither deep frying the fish or grilling them. I like to dip the fish in flour laced with cayenne pepper, and then fry them in olive oil. It makes it seem as if they may be beer-battered, but without the calories.
The Fish (serves 4) 2 pounds Tilapia sliced into 1-inch wide strips 1 cup flour 2 tablespoons cayenne pepper 1/4 cup olive oil
Directions: After slicing the fish into strips, roll each piece in the flour until it's completely covered. Once the oil is hot in the pan, lay the fish into the oil and fry to your desired temperature, usually only a few minutes on each side.
The Sauce (spicy!) 1 cup Greek yogurt 1/2 cup mayonnaise 1 ounce fresh squeezed lime juice 1 can chipotles in adobe sauce (use all the sauce but only 1 pepper and it will still be very hot!) 1/2 cup fresh cilantro 2 cloves of garlic 1 teaspoon cumin 1 teaspoon paprika salt and pepper to taste
Directions: Put all on the ingredients into a food processor and blend until well mixed. Pour over your fish tacos and enjoy!