Ingredients

IngredientsGUACAMOLE:

• 4 avocados, pureed
• Zest and juice of 1 or 2 limes, depending on size
• 1 jalapeno pepper, chopped

• A few drops green hot sauce, such as Tabasco
• Salt and freshly ground black pepper

SALSA VERDE (GREEN SALSA):

• 1 pound/450g tomatillos
• 1 bunch fresh cilantro leaves
• Zest and juice of 1 lime
• 1 clove garlic, chopped

• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped
• Salt

SALSA ROJA (ROASTED RED SALSA):

• 6 Italian tomatoes, halved
• 4 cloves garlic
• 2 serrano peppers, seeded and halved
• 1 onion, peeled and quartered

• 1 tablespoon/15 ml olive oil
• Salt and freshly ground black pepper
• 1 bunch fresh cilantro leaves
• Zest and juice of 1 lime

SALSA MEXICANA:

• 2 tomatoes, seeded and chopped
• 1 bunch fresh cilantro leaves
• 1 clove garlic, minced
• Zest and juice of 1 lime
• 1 onion, chopped

• 1 jalapeno pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon/15 ml olive oil
• Salt and freshly ground black pepper

FISH:

• 2 cups/500 ml flour plus 1 cup/250 ml for dredging
• 1/4 cup/60 ml cornstarch
• 1 tablespoon/15 ml baking powder
• Salt
• 2 1/2 cups/625 ml beer (2 bottles of beer)

• 2 eggs
• 1 pound/450g parrot fish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut)
• Canola or peanut oil, for frying
• Corn tortillas

GARNISHES:

• Mayonnaise
• Shredded cabbage
• Onion slices

• Cilantro leaves
• Lime wedges

Description

Cooking Channel Serves Up This El Rey's Fish Tacos Recipe Recipe From Chuck Hughes Plus Many Other Recipes At CookingChannelTV.com.

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