Bite with Belkys: Fish Tacos from El Vato Tequila & Taco Bar

The Chef: Bartolome Tapia

The Restaurant: El Vato Tequila & Taco Bar

The Dish: Fish Tacos

Ingredients for Pico de Gallo:

2 Tbs of tomato, diced small

one dash of fresh cilantro

1/2 Tbs of jalapeno pepper

1 Tbs of onion, diced small

2 tsp of lime juice

salt, taste

pepper, to taste

Ingredients for Coleslaw:

1 oz. of purple/red cabbage

one dash of fresh cilantro

1/4 Tbs of dried oregano

salt, to taste

pepper, to taste

2 tsp of lime juice

1 Tbs of extra virgin olive oil

Ingredients for Fish Tacos:

1/2 cup of all purpose flour

1/2 cup of beer

salt, to taste

pepper, to taste

3 oz. grouper, cut into strips

canola oil (to deep fry)

2 soft flour tortillas

Method of Preparation:

-Start by making a traditional pico de gallo salsa. In a bowl, combine tomato, cilantro, jalapeno pepper, onion and lime juice. Season with salt and pepper.

-Next, prepare a Mexican Coleslaw. Simply, toss purple cabbage with cilantro, dried oregano, salt, pepper, lime juice and a drizzle of extra virgin olive oil.

-Now, make a beer batter. In a large bowl, add all purpose flour, beer and a pinch of salt.

-Then, season the fish with salt and pepper. Dip it into the beer batter and deep fry.

-Lastly, toast the flour tortillas.

To plate:

At the restaurant, they serve the pico de gallo salsa on the side. Then, garnish the plate with a wedge of lime. Over the tortillas, add the mexican coleslaw, beer battered fish and top it with a chipotle aioli.

Serving Suggestion: Rosarita

Serves: 1

Note: Take a printed copy of the recipe to the restaurant and receive one complimentary margarita. (One per person. Valid one month after the air date.)

FOR MORE INFORMATION:

El Vato Tequila & Taco Bar

1010 S Miami Ave

Miami, FL 33130

(305) 523-2393

www.elvatobar.com