#boltsohard|Wednesday, January 24, 2018
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Gameday Food – Mexican Theme: Fish Tacos 

Key’s to success

  1. Be sure your starters can keep your guest happy for the first half of game.
  2. Use the half time brake to put together the main course.
  3. Use the post game analysis to serve the dessert. You don’t always have to serve 3 courses. Let the menu work for you.

Remember if you follow one rule on your High Boltage Sunday.make sure it’s “Don’t Think just EAT”

Game Day Menu: “Mexican Theme”

 

STARTER 1:

avacado“GUACAMOLE” (w/upscale twist)

(serves 6-10)

Ingredient’s

  • 6 Lrg. Ripe Avocados
  • 1 cup of feta cheese
  • 7 strips of thick cut bacon (diced)
  • 1/2 cup shallot’s (diced)
  • 2 large tomato’s (chopped)
  • 1cup cilantro (chopped)
  • 2 Serrano chile’s (diced)
  • 1tbsp ground cumin
  • Salt & Pepper to taste
  • zest of 3 limes
  • Juice of 3 limes
  • Chips your choice.(ie… Pita chips, Pretzels, Bagel chips)

Prep: “Day Of”

In a large pan over mid/hi heat, cook the bacon till crisp. (set a side). Peel & dice avocado, in a large bowl mash the avocados w/potato masher, add the lemon juice cumin salt &pepper mix well, so the avocado does not turn brown on you. next add the chopped tomato’s, the diced shallot’s, Serrano chile’s, cilantro, lime zest, chopped bacon & the feta cheese. mix well but gently. taste for salt and pepper. Put in fridge 1hr before game. same prep for tailgate (I like it room temp) your choice, cover well.

STARTER 2

shrimp“Camarones a la Diabla” (Mexican Buffalo Shrimp)

(Serves 6-10)

Ingredient’s

  • 4 lbs of jumbo shrimp (de vain w/ shell & heads on) optional
  • 2 sticks of unsalted butter
  • 3 large garlic cloves (diced)
  • 3 cups of Mexican cayenne hot sauce (wing sauce)
  • Salt to taste

Prep: “Night Before”

De vain the shrimp, run your knife through the back of shrimp.pull the black vain out & rinse. if choosing to peel and remove heads this would be the time. To save time you could have the market work for you by asking your fish guy to do this for you.

Prep:”Day of”

In a sauce pan melt the butter, once it is fully melted add the diced garlic cloves to flavor the butter. let sit off the heat, then strain before using. This will give you the garlic flavor w/out burning garlic. On a hot pan add a drissile of oil and butter add shrimp and saute till tails curl and they turn color (2min) once all the shrimp is cooked set a side. add the butter and the hot sauce to the pan and let it cook at low heat for about 3-4 minutes then add the cooked shrimp and serve on a big platter. fam. style! Note this is going to be messy.

MAIN COURSE:

Fish Tacos (w/a “Don’t Think Just EAT” twist)

Sweet and sour coleslaw, avocado & tarragon crema.

tomato/jalapeno & oregano salsa, beer batter snapper, served on

a hot dog bun.( SD style, looks like a dog taste like a taco )

(Serves 10)

Ingredient’s

  • 10 fillet’s of firm white fish(ie snapper, talapia, sword fish,up to u)
  • 1/2 a lrg. red cabbage
  • 1/2 a lrg. green cabbage
  • 2 lrg. avocados
  • 1/3 cup lime juice
  • 1/4 cup rice wine vinegar
  • 2 tbsp honey
  • 1 cup sour cream
  • 1 tsp of dry tarragon
  • 2 lrg. tomato’s
  • 1 jalapeno
  • 1 tbsp dry Mexican oregano
  • 10 gourmet hot dog buns

Batter:

  • 1 cup AP(all purpose) flour
  • 1/2 cup corn flour
  • 1/4 cup corn starch
  • 4 egg whites
  • 4 egg yolks
  • 1 tbsp salt
  • 1 tspn of pepper
  • 1 bottle dark beer (cold)

Prep: “Night Before”

Slice the cabbage thin, store in fridge.

Dressing: In a clean jar add the lemon juice the vinegar honey salt pepper to taste cover store in fridge.

Salsa: In a blender add the tomato’s chopped, the jalapeno chopped and the oregano salt pepper to taste & blend. put into container store in fridge.

Avocado/tarragon crema: In a clean blender add the avocado diced and the sour cream salt pepper to taste, dry tarragon, and blend. store in the fridge.

Prep: “Day Of”

Batter: in a large bowl add all the flour and corn starch separate eggs. whisk whites till frothy. add to flour salt and pepper to taste. eye ball the beer add a little at a time you might need more or less (make sure the beer is cold) you want a pancake batter consistency then finally add the yolks and mix well. Let rest before using. make 1hr before store in fridge. (if tailgating omit unless you have a fryer handy)

Slice the fish fillet’s in (1/2) length wise. you should be able to get about 2 portions per fillet. if using snapper. (if tailgating you can just grill the fish.)when ready pat the fish dry w/paper towel dredge the fish in the batter & drop into hot oil & fry. When fish floats to the top and is golden brown (4-5 min) remove and drain on paper towel. (if tailgating, grill the fillet whole,then slice in1/2. brush the fillet w/oil so they wont stick to grill salt & pepper to taste.)

Coleslaw: in a bowl add the cabbage. shake dressing well and add to the cabbage toss. Salt & pepper.

Assembly:

Grab a warm hot dog bun split open, add fish, top with the coleslaw, drizzle the tomato oregano salsa, & top with avocado tarragon crema squirt of lime. 2 serving per person. Enjoy!!!!!

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