This is great on eggs, as a marinade, or as a dip.
1 lb. tomatillos, husked and rinsed
1 clove fresh garlic ¼ medium onion ¼ jalapeño Chile, with seeds
1 tsp. kosher salt
4 sprigs fresh cilantro
Fresh black pepper to taste
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeño, salt, and pepper in a blender until smooth.
Add the tomatillos and cilantro sprigs and puree until smooth.
2 cups prepared tempura batter (or your favorite recipe)
8 oz. Alaskan Pollock or codfish cut into half-inch strips
1 cup flour
2 cups fresh shredded cabbage
1 lime, cut into wedges
1/2 cup chipotle mayonnaise (see recipe below)
6 flour or corn tortillas, grilled
1/2 cup Pico de Gallo, freshly made
Heat oil in an eight-quart Dutch oven or deep fryer to 350 degrees. Mix tempura batter and let stand 10 minutes. Put flour on a plate, dredge each piece of fish through the flour coating completely and shake off the excess. Dip each floured piece of fish into the tempura batter, and coat completely Carefully place the battered fish into the hot oil and fry until crispy, about 3 to 5 minutes. Do not fry too many pieces at a time in order to keep the temperature of the oil consistent. Remove fish and put on a paper towel to drain.
Assemble tacos by laying out warm tortillas in a large pan. Place a piece of fish on each tortilla. Drizzle 1 tsp. of chipotle mayonnaise over each piece and pile cabbage on top. Garnish with a scoop of Pico de Gallo and a lime wedge.
1 cup mayonnaise
1/2 chipotle Chile in adobo sauce
1/2 Ancho Chile in adobo sauce
1/4 cup cilantro leaves (fresh)
Salt and pepper to taste
Put all food ingredients into a food processor and blend until creamy.