Roasted Green Tomato Fish Tacos

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Yesterday, one of our favorite people out there helped us make a delicious midsummer meal of fresh fish (and tempeh) tacos with a light beer batter and outstanding roasted heirloom green tomato salsa.  We had quite a time picking the beer (it's better to go bright and hoppy...and to get an extra), but the bluegrass played and played, and things flowed just like good times should.

We took a few California-inspired liberties on the classic baja fish taco by using a bed of shredded beets over cabbage, and tempeh instead of fish for our vegetarian friends.  If you haven't got enough time to do it all, find a few delicious tomatoes and at least make the salsa for your next get together. 


Shredded Raw Beets, Sliced Avocado, Fish/Tempeh, Roasted Green Tomato Salsa, Squeeze of Lime             

For the Salsa -
        4 small green tomatoes
        1/2 large Vidalia onion, cut into steaks
        1/4 fire roasted green pepper
        1/2 Anaheim Chili, raw
        1/4" fresh ginger, chopped
        1 - 2 tbsp lime juice    
        Fresh or dried cilantro, to taste
        Salt and pepper to taste
    1. On a sheet pan, lay out your onion steaks and green tomatoes.  Drizzle with olive oil and salt and pepper.  Roast or          
        broil until slightly charred.
    2. Once cooked, place all ingredients (including roasted tomatoes and onion) in your blender.  Blend until everything's     
        combined then taste for seasoning.  You may want to add more salt, lime juice, or cilantro.

            

For the Fish / Tempeh -
- First, make your beer batter:
        1 c flour (gluten free or regular)
        1 c beer (gluten free or regular)
        1 farm fresh egg
        Lemon Pepper to taste
    1. In a small bowl, combine flour and lemon pepper.  
    2. In a large metal bowl, whisk your beer and egg together.
    3.  Add dry to wet ingredients, whisking to combine and remove the lumps.  Set aside.

        

- Second, prepare the fish / tempeh:
    - If you're using fish, make sure to only use one cutting board so you don't cross-contaminate anything.
    - Cut your fish or tempeh into manageable (aka about taco size) slices.  They'll be about 3/4" thick and around 4" long.
    - Set aside and start preparing your tortillas and oil.

     

- Third, the tortillas and oil:
    - In a deep sauce pan, start to heat canola or vegetable oil (just not olive oil) over medium heat until it hot, but not 
      smoking.
    - Start toasting your flour tortillas.  If you have a gas stove top, it's easiest to use a very low flame to warm them, but keep 
      an eye out because they can burn quite quickly (not that that's a problem).  To keep the tortillas warm while you cook 
      the fish, place a hot paper towel on the bottom and top of the stack and keep them in the microwave or oven to rest.  
      Just before serving, warm them for ten seconds (if kept in the microwave).
    - Test the oil with a little drizzle of batter to see if it's ready.

          

- Fourth, batter and fry the fish / tempeh:
    - Take your slices of fish or tempeh, dip them in a shallow basin of milk, then flour, then dredge in the beer batter mixture. 
      Make sure to cover all sides.  You can do a few at a time, or enough to fill your fry pan.
    - Carefully drop the battered pieces into the oil and allow to cook until golden brown.  You may want to check after a few 
      minutes and gently flip once ready.
    - Once golden, remove from oil and place on a bed of paper towels for the excess oil to get soaked up.  
    - Warm up your tortillas.

         

- Fifth, assembly:
    - Lay your toasted tortilla down, layer with a bed of shredded raw beets, a few slices of avocado, fish or tempeh, a heavy 
      hand of green tomato salsa, and a few generous squeezes of lime.

    


 

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