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Growing up, Lent was always observed in my household. This required my family to indulge in fish Fridays and/or a meatless diet all together. It was also an opportunity to “convivir” or come together for not only dining, but also creating. I remember my mami making sofrito days before to prepare. I’d sit patiently in the kitchen and take notes of everything she was putting together. Even if it was only Friday, it was a day we all sat at the dining table together to talk, rejoice and eat. With Lent in full swing, I have fish at the top of my list when heading to the grocery store.
The fun thing about fish is there are so many different ways to make it and even more side dishes and drinks to pair it with it. Since I recently moved away from home, I’ve been making recipes that remind me of home as much as possible. This has meant making my mother’s signature sofrito recipe that I use in most of my dishes, especially as a quick marinade. With a desire to make something fun for a Friday night with friends, I opted for Micheladas and crispy tacos in a chipotle sauce. Getting my new friends to come together as I did at home, was all the nostalgia I needed. I quickly ran over to Walmart to prepare for the evening.
I knew I couldn’t leave without picking up a bottle of Clamato® Tomato Cocktail to make the perfect Micheladas. This spicy and savory cocktail was going to impress my guest and give their Bloody Mary recipes a run for their money. With a few limes in tow, all my ingredients and the 64oz bottle of Clamato which is perfect for groups, I was ready. I picked up a few flour tortillas, tilapia and the ingredients for my chipotle sauce. It was going to be a taco night at my house.
For more Clamato recipe inspiration, check out this website!
Before making the Michelada’s, I seasoned the fish and added some sofrito to the mix to let it marinate in the fridge. Once I brought out the Clamato, everyone knew what was about to happen. I graced my plate with salt and lined up the rim of each glass with the lime before dipping. Then, mixed in the soy sauce, Worcestershire sauce, hot sauce and limes before adding the Clamato. It’s completely your choice when it comes to deciding which brand to use, but to top off the drink, I added a Mexican beer to the glasses and served it to my guests. Now that everyone was happily enjoying the Micheladas, it was time to get the tacos ready.
A great way to get your guest involved in the process is to have them help with toppings. Together, my friends cut up the lettuce, cilantro, and diced a few tomatoes to be set aside for later. The chipotle sauce was made from mayonnaise, lime, garlic and chili peppers which can be refrigerated until ready.
Since the fish had time to sit in the juices of the seasonings, it was ready to go into the batter and off to the frying pan. Once crisp, I plopped them into warm tortillas, but not before lathering the inside of the tortillas with the chipotle sauce and toppings. As soon as one of my guests pulled the additional Clamato out of the fridge for another round of Micheladas and we sat down to eat, it started to feel like home again.
For the Micheladas:
6 dashes of Worcestershire sauce
6 dashes of soy sauce
12 dashes hot sauce
64 oz. of Clamato® Tomato Cocktail
2 12 oz. bottles of beer
For the Chipotle Sauce:
3/4 cup of mayonnaise.
2 table spoons of lime juice
1 large garlic clove
3 Chipotle Chiles (canned)
For the Tacos:
1 pound of Tilapia, cut into strips
Vegetable Oil (for frying)
1 pack of flour tortillas (warmed)
For the Batter:
A cup of All purpose flour
Half a teaspoon of pepper
A teaspoon of salt
1 Cup of beer or 1 Cup of Milk (use of beer is optional)
Completely your choice. We used a head of lettuce, cilantro and 6 red tomatoes.
Toss the lettuce and tomatoes with or without the cilantro in a medium size bowl and set aside.
Season the fish and set aside to prepare the sauce. In a food processor, add the chipotle chiles, mayonnaise, garlic and lime juice and blend until smooth. Set aside or refrigerate.
Mix the salt, pepper, flour and start to add the milk or beer and whisk until smooth. Set aside
Add the vegetable oil to a medium-sized skillet over medium heat. While the pan is heating up, warm your tortilla’s according to the directions on the back of the bag. You can also start to dip the fish in the batter and start adding it to the pan till it’s fried golden brown and cooked through. Add the fish to a plate lined with paper towels to drain.
Lather each warmed tortilla with chipotle sauce and any other toppings desired. Lay your pieces of fish inside your tortillas and serve.
Combine the soy sauce, lime juice, Worcestershire sauce and hot sauce in your serving pitcher. Add 5 cups of the Clamato juice and serve in glasses. Top each glass with beer to finish.