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FISH TACOS FROM I LOVE YOU, MAN
4,552,743 views I Love You, Man is a timeless Rudd-Segel vehicle for comedy, romance, bromance, and for a few fleeting and beautiful moments, food porn. Fish tacos are shared amongst bros while they talk about about sex and stuff - don't you deserve the same? Show your best male-friend how much you care with a plate full of these tacos today.
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Refried Beans
16 oz dried black beans
1 whole yellow onion, chopped
1 clove garlic, crushed
salt and pepper to taste
For the Pico de Gallo
4 tomatoes, diced
½ red onion, diced
¼ cup fresh minced cilantro
½ jalapeno, diced (remove seeds if you don’t want it to be too spicy)
1 lime, juiced
For the Tomatillo Salsa (Salsa Verde)
10 tomatillos
drizzle of olive oil, to taste
½ onion, diced
¼ cup cilantro, minced
½ jalapeno, minced
1 lime, juiced
salt and pepper, to taste
For the Guacamole
4 medium avocados
½ jalapeno, seeded (can also be unseeded for less heat)
¼ Spanish onion, chopped
½ lime, juiced
2 tbsp cilantro
salt, pepper, and cumin, to taste
For the Homemade Tortillas
8 ½ oz all purpose flour (about 1 3/4 cup)
1 tsp salt
6 tsp baking powder
3 tbsp lard
¾ cup warm water (110°F)
For the Fish
Mahi Mahi fish fillets
1 lime, juiced
salt and pepper, to taste
olive oil
freshly ground toasted cumin
TOOLS
Chef’s knife
cutting board
mixing bowls
mini prep bowls
measuring cups and spoons set
strainer
garlic crusher
kitchen prep gloves
saucepot
saucepan
non slotted spatula
oven
baking sheets
blender
butter knife
fork
food processor
plastic wrap
rolling pin
skillet
plastic bag, for marinating
large pan
metal tongs
DIRECTIONS
1.
For the Refried Beans
1.
Soak dried beans in 3 cups of boiling water for about 1 ½ hours. This is a good time to make other toppings. See the recipes below.
16 oz dried black beans
measuring cups and spoons set
saucepot
2.
In a pot, bring beans and soaking liquid to a boil. Bring to a low simmer and allow to cook for one more hour or until softened. After done, strain and set aside.
16 oz dried black beans
saucepot
strainer
mixing bowls
3.
In a pan, sweat onions over medium-high heat. Add garlic. Cook until fragrant.
1 whole yellow onion, chopped
1 clove garlic, crushed
saucepan
4.
Add black beans and combine. Then, mash the beans using a large non-slotted spatula.
16 oz dried black beans
1 whole yellow onion, chopped
1 clove garlic, crushed
mixing bowls
non slotted spatula
5.
Season with salt and pepper.
For the Refried Beans
salt and pepper to taste
mixing bowls
6.
For the Pico de Gallo
1.
Combine tomatoes, onion, cilantro, jalapeno, and lime. Season with salt and pepper to taste. Note: The jalapeno seeds add heat. Remove jalapeno seeds if a less spicy pico de gallo is desired.
4 tomatoes, diced
½ red onion, diced
¼ cup fresh minced cilantro
1 lime, juiced
½ jalapeno, diced (remove seeds if you don’t want it to be too spicy)
Chef’s knife
cutting board
2.
For the Tomatillo Salsa
1.
Preheat the broiler and place the baking sheet in the oven.
oven
baking sheets
2.
Halve the tomatillos and toss with olive oil. Place on a preheated baking sheet flesh side down. Bake for 10-15 minutes or until the skin is blistering and browned.
10 tomatillos
drizzle of olive oil, to taste
cutting board
Chef’s knife
3.
After they've cooked, place the tomatillos into a blender. Add onion, cilantro, jalapeno, and lime juice. Blend until slightly chunky. Season with salt and pepper to taste.
10 tomatillos
½ onion, diced
¼ cup cilantro, minced
½ jalapeno, minced
1 lime, juiced
salt and pepper, to taste
blender
4.
For the Guacamole
1.
Halve the avocados and remove the pits. Score them with a butter knife and scoop the insides into a large bowl.
4 medium avocados
butter knife
mixing bowls
2.
Add jalapeno, onion, lime juice, and cilantro. Season with salt, pepper, and cumin to taste.
½ jalapeno, seeded (can also be unseeded for less heat)
¼ Spanish onion, chopped
½ lime, juiced
2 tbsp cilantro
salt, pepper, and cumin, to taste
mixing bowls
3.
Mash with fork until chunky but creamy.
For the Guacamole
fork
4.
For the Homemade Tortillas
1.
Add flour, salt, and baking powder to the food processor. Pulse to combine.
8 ½ oz all purpose flour (about 1 3/4 cup)
1 tsp salt
6 tsp baking powder
food processor
2.
Add lard and process until mixture resembles wet sand.
3 tbsp lard
food processor
3.
Drizzle warm water into the mixture while the processor runs. Continue to process until a ball of dough forms.
¾ cup warm water (110°F)
food processor
4.
Remove dough from processor and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
plastic wrap
5.
Generously flour work surface. Take a golf ball sized piece of the pre-rested dough and roll out into about an 8 inch round.
rolling pin
6.
Place dough-round into a ripping hot skillet. Allow the dough-round to sit for about 30 seconds until large bubbles form and then flip.
For the Homemade Tortillas
skillet
7.
Keep tortillas warm in a low oven while preparing the rest of the dish.
For the Homemade Tortillas
oven
8.
For the Fish
1.
Place fillets in a plastic bag with lime juice, salt and pepper, olive oil, and cumin. Allow to marinate for at least 15 minutes. This is a good time to finish making the black beans. See the recipe above!
Mahi Mahi fish fillets
1 lime, juiced
salt and pepper, to taste
olive oil
freshly ground toasted cumin
plastic bag, for marinating
2.
Preheat the oven to 350°F.
oven
3.
Remove fillets from the bag and place into a large pan over high heat. Sear both sides before placing the pan in the oven for about 30 minutes or until the internal temperature is 135°.
Mahi Mahi fish fillets
large pan
metal tongs
4.
Remove fish from skin and place on taco. Top with desired toppings and enjoy.
For the Fish
For the Homemade Tortillas
For the Guacamole
For the Tomatillo Salsa (Salsa Verde)
For the Refried Beans
For the Pico de Gallo
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