Barefoot Contessa Taco Recipes

LA FONDITA FISH TACOS

Steps:

• Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.
• In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt.
• Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.

TUNA TARTARE

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.