Ensenada, Mexico Baja Fish Tacos|Charred Jalapeno & Pineapple Margarita|Season 2 Episode 10

PURCHASE A DAB A DO YA!
https://www.lowcountryquisine.com/pro...

INGREDIENTS

1  medium jalapeño
2 oz  silver tequila
2 oz  pineapple juice
1.5 oz   Grand Marnier
1oz  agave nectar
juice of one fresh lime

A Dab A Do Ya and sugar! to rim glass
Fresh pineapple to garnish-optional

METHOD

Turn your oven on Broil*.

Drizzle Jalapeños with olive oil. Add to a Broiler Safe pan. Let broil for 5 minutes or until skin is black and peeling away. Flip jalapeño over and let broil for another 5 minutes. Remove from oven, remove from pan to let cool to working temperature. Cut the jalapeño in half and remove most of the seeds and all of the membrane to control the level of spice and chop.

Cocktail

Into a shaker add chopped jalapeño, lime juice, and agave. Muddle together until well combined and fragrant. Add into the shake pineapple juice, tequila, Grand Marnier, and ice to the fill line. Shake for 15 shakes. Strain into A Dab A Do Ya! rimmed rocks glass filled with ice. Garnish with Fresh Pineapple and enjoy!


Fish Batter

1 c All Purpose Flour
1/3 c Cornstarch
1 Tbsp Baking Powder
2 Tbsp A Dab A Do Ya!
1-2 c Any brand of Amber Lager Beer
Batter should be slightly thinner than pancake batter.

Fish

2 lbs mild white fish cut into strips seasoned with A Dab A Do Ya!



METHOD

Place all dry ingredients in a mixing bowl, blend together with a whisk until all is evenly incorporated. Next slowly whisk in the beer until you get a pancake like consistency.

1. Preheat vegetable oil to 350 degrees.
2. Dip fish into batter, shaking off the excess and then fry on both sides until golden brown. The fish is done when it reaches an internal temperature of 145 degrees.
3. Drain fish on paper or wire rack. Serve on warm corn tortillas and garnish with shredded cabbage, pickled onions, cojita cheese, avocado, cilantro, chipotle mayo and a squeeze of fresh lime!

Pickled Onions

INGREDIENTS

1 large red onion thinly sliced
2c vinegar
2c water
1/3c white sugar
1 Tbsp. A Dab A Do Ya!

METHOD

1. Slice the red onions as thin as you can.
2. Place all the red onions into bowl.
3. Add the water, vinegar, sugar and A Dab A Fo Ya! into a medium sauce pan on medium high heat. Stir to dissolve the sugar and A Dab A Do Ya!.
4. Once dissolved, allow to cool to room temperature. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid. For best results, refrigerate tightly covered for 24 hrs before enjoying!

Store in the fridge for up to three weeks.

Chipotle Mayo

INGREDIENTS

1 c mayo
2-3 tbsp purred chipotle in adobo (can be purchased in a can)

METHOD

1. Combine mayo and chipotles and enjoy!