Featured in the 2019 of ‘In The Loop Magazine
I had the pleasure meeting owner Jaime and Chef Aaron from Guadalajara restaurant located 1334 S Main St, Salinas, Ca. The restaurants atmosphere is casual and brightly decorated. Jaime and Chef Aaron both very excited to share their recipe with me. Graciously opening the kitchen letting me help with preparing their grilled and fried fish tacos. The tacos were topped with a house made Cabbage slaw. When I asked what type of fish they use Jaime said “Sea Bass,” Wow! One of my favorites. The portions were large and very satisfying. Adding the fresh slaw gave the tacos a bright light finish . Plenty of warm chips and salsa was also served. Another fun feature was their complimentary salsa bar choosing your own mix of salsas and freshly cut jalapeños, limes, cilantro and more….Of course with all of this I always have a Mexican beer to pair this deliciousness with. Let them know Delicious and Simple from In The Loop sent you! Enjoy!
Ingredients:
6-8 pieces Sea Bass or can use Rock cod, Tilapia, cleaned and patted dry, Set aside.
1 Cup Tempura Batter, either buy pre made or make with 2 egg whites, 1 cup flour 2/3 cup water. Beat together add rest of the ingredients below to batter
garlic Powder
1/2 Tsp. Salt
1/2 Tsp.Parsley Flakes
Vegetable oil, for frying
Cabbage Slaw
1/2 head Shredded cabbage
1 Diced Tomatoes
Chopped cilantro, hand full
3 Tbl. Lime juice
Salt, to taste
Optional: Finely Julianne cut carrot
Mix all ingredients together and top on tacos. Recommendation: Top with Tomatillo green salsa.
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