Fish Tacos

I was craving some fish tacos so yall know I had to make some. The family isn’t crazy about them, so I normally only get them when I go to Mexican restaurants. My issue with that is they normally use tilapia instead of Mahi Mahi and they don’t deep fry the fish. Let me tell you my secrets and ask yall a question that I been wrestling with.

Yall I’m a cook through and through but I haven’t been in a commercial kitchen in just over a year. I think I want to make being a private or personal chef while I work my current job and start to make some extra income. My issue is that I have no idea how to market or look for customers. I’ve been in customer service my whole life, so I have no issue talking to people and getting clients just finding the right people is where I struggle. I’m hoping a lead I found through this blog works out soon and I can really start doing what I was made for. I feel like getting back to my roots will help me remember why I’m back in the same spot again, but my purpose has changed. I have what feels like a lot of weight on my shoulders, but I need the outlet to follow my dreams.

Thanks for listening to my rank, and here’s the recipe. I use Mahi Mahi for the type. The batter is simple, it’s a cup of flour and a cup of beer or sparkling water per pound of fish. The secret is to mix the liquid into the flour to reduce the lumps and mixing that you must do. Once the batter is lump free submerge the fish in the batter and fry at 350 for like 5 to 7 mins or until the fish floats. Tip number 2 is not to just drop the fish into the fryer because its going to stick to the fryer basket and burn since it never floats. You’re going to want to temper the fish or sway back and forth and gently lay into the fryer. Once the fish is done salt it as soon as it comes out of the fryer. While you’re prepping everything I always make a mango salsa. The hardest part of this is cutting the pit out of the mango. The flesh of the mango is on the chunkier sides od the mango so don’t just go ham cutting into the mango. Anyways, cut up your red onion, jalapeno, cilantro (if you want it), and I personally like to use a red bell pepper for color and yummy but you again don’t have to. I also cut up cabbage for like a lettuce like crunch.  

Thank yall for reading these every week, but as normal if you have and questions comments or concerns please don’t hesitate to contact me via email or comment below. Be Blessed!!