Crispy Tempura Fish Tacos with Peacho de
Ingredients
- * 2 cup masa harina
- * 1/2 tsp kosher salt
- * 1 1/2 to 2 cup of really hot water
- for the peach'o de gallo
- * 3 small firm peach, pitted and diced
- * 1/2 cup sweet red pepper, diced
- * 1 small jalapeno, diced (seeded if you're sensitive to heat)
- * 1/3 cup red onion, diced
- * 1 to 2 small clove of garlic, minced
- * 1/4 cup cilantro, chopped fine
- * 1 lime
- * kosher salt to taste
- for the chipotle lime slaw
- * 1/3 cup mayo
- * 2 tbsp rice wine vinegar (distilled white, red wine, or apple cider
- also work)
- * 1 tbsp agave nectar
- * juice of 1 lime (start with 1/2 the lime, then adjust a needed)
- * 1 small clove of garlic, minced
- * 1 chipotle pepper in adobo, chopped fine (add more if desired)
- * kosher salt to taste
- * 3 tbsp to 1/4 cup scallion, chopped
- * about 2 cup carrot, shredded
- * about 2 cup red or green cabbage, shredded
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments