Time: 45 minutes
- 3 garlic cloves, peeled and coarsely chopped
- 2 cups of fresh cilantro, lightly packed
- 1/4 cup Lucero Meyer Lemon olive oil
- 1 T toasted sesame oil
- 2 Ts lemon juice
- 1/2 t fresh ground pepper
- 1 cup of purple cabbage finely shredded
- 1/2 cup grated cheddar cheese
- 1 avocado sliced into eighths
- 8 corn tortillas
- 1 lbs of white fish cut into 2 inch pieces (Mahi Mahi)
- 3/4 cup of beer (we used Sierra Nevada Pale Ale)
- 3/4 cup of flour
- 2 T Lucero Arbequina olive oil
- 1 t of salt divided
- Place the garlic and cilantro in a food processor fitted with a metal blade. With the processor running, slowly add Meyer Lemon olive oil, toasted sesame oil, lemon juice, salt and pepper. Process until smooth.
- In a bowl combine flour, salt and your favorite beer (or sparkling water if you
don’t care to use beer). Stir together until smooth. Batter will have the
consistency of thick-ish pancake batter. Add fish pieces to flour mixture. Coat
thoroughly. Heat Arbequina olive oil in a tall-sided heavy pot/pan over
medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total.
Remove from oil and drain on a paper towel. Sprinkle with sea salt.
- Assembly, tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the sour cream, the cabbage, and the avocados and last but not least, the cilantro pesto, on the table and let everyone assemble their own.