Out and About
Cook like the Pros: 13 Tacos and Taps
Celebrate NC Beer Month this April with this recipe from 13 Tacos and Taps owner and Chef David Peraza.
Mhm. Mhm. Hello, I'm Chef David from 13 tacos and taps today april. We're celebrating the north Carolina beer month. And for that effect I'm bringing you three great dishes and we're gonna start off with our baja style fish tacos pair with our local R. And D. Local resolution. Um This low calorie and this low carb beer is fantastically the blend of malt supports the lemon, citrus aromas of the kashmir hop and I can guarantee you that once you eat this, you're gonna feel like you're back in the in the baja and in in Mexico. Our second choice is our shrimp and grits taco paired with the trophy Ipod Trophy trophy wife. I papa. Okay, we believe this is a solid choice also with his beer because of the beer carries a light to moderate fruit Esther aroma and the Malton. This is perfect to pair with that shrimp and grits. Southern shrimp, Ingrid steak, taco. Her choice is our indian curry, tomato salsa on this succulent short rib taco here with our local linwood brewery, that Leroy brown ale, The both flavors of this libation and the depth of this fish is a spectacular. Guys, try it. Yes. Now I'm gonna take you back in the kitchen so I can share with you a recipe for this baja fish tacos. We have butter style fish tacos traditionally made in baja California Mexico. Okay. We started off with fresh mahi, a tip for a batter. We have a garlic I only here which is a mayonnaise base house. We have some shredded cabbage, a salsa roja made in house in a pineapple peak of the guy, which is good for the spring in topped with a slice of rat. Yeah. Okay, so we have a fish for this traditional fish baja tacos. Normally I would pick a firm fish. Could be a marquee, a ciba's um mm tilapia. My favorite is maki, especially here from north Carolina. So that's what I'm going to proceed to do is going to be dipped and our tip for a batter. Mhm. Okay. Okay, mm. Tempura batter is traditionally japanese but it is a traditional matter that was used in Mexico. Yeah, still to this day. Yeah. Okay. Okay. Okay. Just just it is a fluffy batter and it's quite delicious with fish. Mhm. So next we're going to proceed to assemble our taco. Once you grill your tortillas, give it a golden brown look, you spread the garlic iOT into the tortilla, you top it off with our fresh cabbage. Yeah. Mhm. Yeah. Mhm. Place your fish and you proceed with you're topping. This is the salsa roja that I choose today to use for this art for this dish it is a normal salsa roja that we use in the restaurant all the time. Give it a little zing with our pick of the gay. Oh, pineapple. You might want to for entertaining purposes. You might want to give the fish a little dent so your PICO tends to stay on the top and not fall over. It is like all tacos a little messy with delicious. Yeah. Yeah. Mhm. One last thing. Okay, is squeeze alive. Yeah.