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Rachael Ray's Fried-Fish Tacos with Raw Green Salsa (Salpicón de Pescado con Salsa Verde Cruda)
Even though the fish is fried, these tacos are light and so fresh. For an appetizer, serve the taco filling with tortilla chips.
1 lb. sustainable cod, red snapper, or tilapia, cut into 1/2-by-3-inch strips
2 to 3 limes, juiced
1 tsp. kosher salt
1 cup flour
2 tbsp. chili powder (I like Gebhardt) or chile de arbol powder
1 tbsp. dried oregano
1 ½ tsp. (1/2 palmful) ground cumin
Safflower, canola, or vegetable oil, for frying (about 6 cups for a Dutch oven or 2 qt. for a tabletop fryer)
1 small white onion, finely chopped
1 cup mixed fresh cilantro and flat-leaf parsley leaves, finely chopped
2 jalapeño chiles , finely chopped
About 1/4 cup Worcestershire sauce
2 tbsp. EVOO
6 tomatillos—husked, rinsed, and coarsely chopped
1 small or 1/2 medium onion, chopped
½ ripe Haas avocado
About 1/2 cup fresh cilantro leaves
About 2 tbsp. fresh mint leaves
2 serrano or jalapeño chiles, coarsely chopped
1 clove garlic, crushed
1 lime, juiced (about 2 tbsp.)
12 to 16 small corn tortillas, charred, or tostada shells
Chopped iceberg lettuce or thinly shredded green or white cabbage
Mexican crema or sour cream
For the fish, in a medium bowl, mix the fish with the juice of 1 lime (about 2 tbsp.) and the kosher salt.
In another medium bowl, whisk the flour and spices.
In a Dutch oven, large pot, or tabletop fryer, heat the safflower oil to 375°.
Working in a couple of batches, dredge the fish liberally in the flour and shake off any excess. Fry the fish until browned and cooked through, about 5 minutes per batch. Transfer the fish to a wire rack set over paper towels to drain.
Place the fish in a medium bowl and break it up a bit. Add the onion, herbs, chiles, Worcestershire, and EVOO. Toss gently until evenly incorporated. Add the remaining lime juice to taste; season with salt.
For the salsa, in a food processor or blender, puree the tomatillos; season with salt. Add the onion, avocado, cilantro, mint, chiles, garlic, and lime juice. Pulse until fairly smooth. Season the salsa with salt. Thin it with 1/4 to 1/2 cup water if it’s too thick.
Fill the tortillas with the fish, salsa, lettuce, crema, and avocado.