3 ea Avocados From Mexico, stage 2, 1/2in baseball slice
1 c. Carrots, peeled, thinly sliced
1 c. Yellow onion, 1/4in slice
4 c. Apple cider vinegar
4 tbsp. Kosher salt
1/2 tsp. Oregano, dried
1/2 tsp. Marjoram, dried
4 ea Thyme sprigs, fresh
1 tbsp. Sugar
For Beer Batter: Combine dry ingredients in steel mixing bowl and mix well to incorporate. Add vodka and beer to dry ingredients and mix thoroughly until there are no more lumps. Store refrigerated until ready to use.
For Crispy Fish: Add cod strips to AP flour and toss well until fully covered. Shake off excess flour from fish and add to beer batter. Coat the fish in the beer batter thoroughly. Working in batches, drain excess beer batter from fish pieces one at a time, and gently drop into deep fryer set to 350°F. Fry until golden brown and crispy, about 4-6 minutes, turning gently to promote even cooking. Once finished, remove from fryer and season with kosher salt.
Avocado Salsa Verde:
Combine the avocado, tomatillo, lime juice, cilantro, bell pepper, onion, water, salt, and pepper in the blender and blend until smooth
Transfer to a squeeze bottle and refrigerate until needed
Spicy Jalapeño Pickled Avocados:
Combine jalapeño, avocados, carrots, and white onions in a large container and set aside.
In a medium sized pot, combine remaining ingredients and set over a medium-high flame.
Bring to a boil, reduce heat to a low simmer, and let cook, uncovered, for 10 minutes.
After 10 minutes, remove from heat and pour over vegetables.
Cover and refrigerate until ready to use.
Crispy Fish Tacos:
Place tortillas in a taco holder or on a plate
Top with crispy fish, avocado salsa Verde, cabbage, pickled red onion, and spicy pickled avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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