Southwest Fish Tacos

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

This taco featuring beer-battered fish and pickled red onions is served for retail customers at this large 700-bed hospital in New Jersey. What makes the taco standout: It’s texture and flavor, according to Executive Chef Timothy Gee. “You have that soft shell-style taco with the nice crunch from the tortilla chips. It’s also kicked up with the pickled onions and queso sauce instead of a traditional shredded cheese. I developed the recipe after having a burger that had the picked onions and tortilla chips and I loved the combination.”

Ingredients

Ancho Queso Sauce:
1 tbsp. unsalted butter
1 tbsp. all-purpose flour
1 cup whole milk
12 oz. Monterey jack cheese, coarsely grated
¼ cup grated Parmesan
1 tbsp. ancho chili Powder
Kosher salt and freshly ground black pepper

Pickled Red Onions:
1 ½ cups red wine vinegar
¼ cup water
2 tbsp. sugar
1 tbsp. kosher salt
1 medium red onion, peeled, halved, thinly sliced

Beer-battered Cod:
1 12-oz. bottle beer
2 cups all-purpose flour
½ tsp. kosher salt
½ tsp. pepper
1 ¼ pounds cod fillets, cut into strips

8 6-in. soft flour tacos
12 yellow corn tortilla chips, coarsely crushed
2 cups shredded cabbage

Steps

For Ancho Queso Sauce:

  1. Melt butter in small saucepan over medium heat. Whisk in flour, and cook for 1 minute.
  2. Add milk, increase heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes.
  3. Remove from heat and whisk in Monterey jack cheese until melted; add Parmesan, ancho chili powder, and season with salt and pepper, to taste. Keep warm.

For Pickled Red Onions:

  1. Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from heat and let cool for 10 minutes.
  2. Put onions in medium bowl, and pour vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.

For Beer-battered Cod:

  1. In large bowl, pour in bottle of beer. Sift 1 ½ cups flour into bowl until just combined. Stir in salt and pepper.
  2. Pat fish dry and coat in beer batter. Dredge pieces of fish in ½ cup of remaining flour and place into oil for frying as coated. Fry fish, turning over frequently, until deep golden and cooked through (145°F), about 4 minutes. Transfer to paper towel-lined hotel pan and keep warm. Fry remaining fish in batches, returning oil to 350°F between batches.

To assemble:

  1. Place Beer-battered Cod on flour tortillas and top each with few tablespoons of Ancho Queso Sauce, Pickled Red Onions, chips and sprinkle of cabbage. Serve two tacos per order.

Recipe by Robert Wood Johnson University Hospital.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources