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Fish Tacos with Roasted Tomatillo Salsa (Emeril Lagasse) Recipe

Fish Tacos with Roasted Tomatillo Salsa (Emeril Lagasse) Recipe

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Fish Tacos with Roasted Tomatillo Salsa (Emeril Lagasse)

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Ingredients:

Serving

12 to 16 corn tortillas
1 large egg
1/4 cup milk
1/4 cup water
1/2 cup all-purpose flour
2 tsp southwestern essence, plus more for dusting
1/2 tsp baking powder
2 lb firm white fish , cut into 4 by 1 by 1/4-inch strips
4 cups vegetable oil, for frying
4 cups very thinly shaved mixed white and red cabbage
2 tbsp sour cream
1/2 lime, juiced, plus more for serving
1/2 tsp ground cumin
1 recipe roasted tomatillo salsa , recipe follows
1 cup chopped fresh cilantro leaves, for garnish
1 lb tomatillos, husked and rinsed
6 cloves garlic, unpeeled
1 small onion, cut into quarters
1 1/2 tbsp olive oil
salt and freshly ground black pepper
1 jalapeno, stemmed, seeded, and minced
1 lemon, juiced
1 lime, juiced

Directions:

Preheat the oven to 350 degrees F.
Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.
To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.
Roasted Tomatillo Salsa:
Preheat the oven to 400 degrees F.
Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.
Yield: about 2 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	665.63 Kcal (2787 kJ)
Calories from fat	228.5 Kcal
		% Daily Value*
Total Fat	25.39g	39%
Cholesterol	70.94mg	24%
Sodium	339.69mg	14%
Potassium	1571.37mg	33%
Total Carbs	81.78g	27%
Sugars	5.72g	23%
Dietary Fiber	10.1g	40%
Protein	28.44g	57%
Vitamin C	49.5mg	83%
Iron	4.3mg	24%
Calcium	201.2mg	20%

Amount Per 100 g
Calories	151.75 Kcal (635 kJ)
Calories from fat	52.1 Kcal
		% Daily Value*
Total Fat	5.79g	39%
Cholesterol	16.17mg	24%
Sodium	77.45mg	14%
Potassium	358.25mg	33%
Total Carbs	18.65g	27%
Sugars	1.31g	23%
Dietary Fiber	2.3g	40%
Protein	6.48g	57%
Vitamin C	11.3mg	83%
Iron	1mg	24%
Calcium	45.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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