| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 large fillets of tilapia or other sustainable white flesh fish
- About 1 1/2 cups milk
- About 1 1/2 cups Wondra superfine flour
- Salt and pepper
- About 1 1/2 teaspoons or scant half palmful chili powder
- About 1 1/2 teaspoons or scant half palmful granulated garlic
- About 1 1/2 teaspoons or scant half palmful granulated onion
- About 1 1/2 teaspoons or scant half palmful ground cumin
- About 1 1/2 teaspoons or scant half palmful ground coriander
- Safflower or other neutral oil, for shallow frying
- 1/2 small to medium white or yellow onion
- 2 cloves garlic
- 1 vine tomato
- About 2 tablespoons olive oil or neutral oil
- 1 cup white rice
- Salt and pepper
- About 1 1/2 teaspoons or scant half palmful pimenton or smoked paprika
- About 1 teaspoon chili powder
- About 1 teaspoon ground coriander
- 1 1/2 cups chicken stock or water
- One 4-ounce can chopped green chiles
- 1 cup fresh or frozen green peas
- 1/2 small to medium onion
- 2 cloves garlic
- 1 jalapeno pepper
- 1 tablespoon olive oil or safflower oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 bay leaf
- 1-inch piece of cinnamon stick
- One 15-ounce can black beans, drained of some of the liquid
- 1 teaspoon cayenne pepper sauce, such as Frank’s Red Hot
- 1 jalapeno pepper
- 1 red finger or Fresno pepper
- 1 small red onion
- 1 large clove garlic
- Salt
- 1 lime
- 4 plum, Roma or vine tomatoes or yellow vine tomatoes
- A small handful of fresh cilantro
- 1 small head savoy cabbage
- 1 lime, cut into wedges, plus 1 lime, for juicing
- 8 to 10 corn tortillas or 4 to 6 flour tortillas
- One 15-ounce jar Mexican crema or 1 cup sour cream, in a squeeze bottle
- About 3 tablespoons jalapeno hot sauce, such as Tabasco Green Pepper Sauce
- Pickled sliced jalapeno peppers, for topping tacos
Instructions
- For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
- Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
- Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
- For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
- Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
- For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
- Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
- For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
- To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
- When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
- Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
- Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.
Reviews
I only made the rice but it’s delicious and definitely gets 5 stars! Has great flavor.
There are no directions on how long to cook the fish??
Delish! Easy to make. Adjusted quantity slightly and added guacamole from Bacon-Guacamole-Tomato episode for a dinner party for 10.
this looks amazing! I do have a couple of questions. 1. do you have to use super fine flour? 2. my husband refuses to eat anything the peas in it. Any suggestions of what else I could use? thanks Rachel Ray!
Very tasty and super easy ! I used cat fish instead of Tilapia. I just don’t know how to get my crust to stop falling off the fish while I’m cooking it.