Ayayayay! Beer Battered Reuben Fish Tacos for Cinco de Mayo with jalapeño sauerkraut, horseradish Swiss queso and cerveza! Mas cerveza!
I was debating even putting up a Cinco de Mayo recipe. Mostly, because this is a Jewish blog. Though some of my besties are Mexican Jews. And living in Texas, I have been known to top my latkes with guacamole and add some jalapeños to my matzo ball soup. Don’t judge! Or judge. More latke quesadillas for me then.
Cinco de Mayo actually marks the Mexican victory over France in the Battle of Puebla in 1862. AKA not Mexican Independence Day. AKA not don a sombrero and drink margaritas until you can speak Spanish day. And the holiday is waaay more widely celebrated north of Acuña then it is in Mexico. BUT I will take any excuse to eat tacos (I almost wrote wore tacos. And while I do have a taco costume, that is neither here nor there.)
Of course, these have a Jewy spin. Beer battered mahi mahi fish tacos (that’s not the Jewy part) with jalapeño sauerkraut (closer) and (wait for it) horseradish Swiss queso in a homemade rye tortilla!!!
So inspired by the Reuben Sandwich for those not in the know. Okay these rye tortillas are a little special looking. But they taste awesome! Let’s just call them rustic.
Cheeeese. The secret to homemade queso is shredding your own cheese, and cooking it at a very low temperature so your cheese doesn’t get all grainy.
I made my queso with Swiss cheese (because Reuben Tacos!) and mixed in some of my new Green Mountain Mustard in Horse Power! This is totally not sponsored, but this mustard is awesome and made by awesome Jews and I love supporting fellow MOT. But I tried it with horseradish and mustard too and that totally works.
Jalapeño sauerkraut coming at ya!
I used a beer batter (with the Blue Moon Horchata I learned about at SXSW, so I could drink the rest of the pack) for the mahi mahi (because Cinco de Mayo!) but with some pastrami spices, because I’m crafty like that. Then fried those suckers in oil. (Used my new Thermapen to temp the oil instantly! I’m so easily amused.)
Topped with some fresh cilantro. Dinner is served, amigos.
- For Rye Tortillas:
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup melted butter or oil
- 1 cup warm water
- For Jalapeño Sauerkraut:
- 1 cup sauerkraut, homemade or store bought
- 1 large jalapeño, small diced (with seeds and ribs for hotter 'kraut)
- For Horseradish Swiss Queso:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1¼ cup
- ½ cup Swiss cheese, shredded
- 1 tablespoon Horse Power Mustard OR 1½ teaspoons prepared horseradish and 1½ teaspoons Dijon mustard
- 2 teaspoons fresh dill, minced
- For Beer Battered Mahi Mahi Tacos:
- 1½ pounds mahi mahi, cut into 1-inch by 2 or 3 inch strips
- 1¼ cups all-purpose flour, plus more for dredging
- ½ teaspoon salt, plus more for finishing fish tacos
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 1 12-ounce bottle of your favorite beer (I used the new Blue Moon Horchata Ale because I'm obsessed) (Better make it two, you're going to want to drink one)
- Canola oil for frying
- Cilantro and lime for garnish
- There are lots of steps here. Don't freak out. One thing at a time. Let's start with the rye tortillas.
- In a large bowl of a stand mixer with a whisk attachment (or with a hand mixer), whisk together flours, salt and baking powder until just combined. Then add butter (or oil) and water and mix until dough is smooth. Divide dough into 12 equal balls and cover balls with a moist towel. Let rest for 10 minutes. Roll out each ball into a round, flat tortilla, adding a touch of all-purpose flour if your balls are sticky (hehe) but not too much because we don't want the dough cracking.
- Preheat a large sauté pan or cast iron pan to medium-high heat. Cook a tortilla for about a minute on 1 side, until lightly browned, then flip and cook for 30 more seconds until cooked through. Repeat with other tortillas. Keep warm in a tortilla warmer or just wrap with foil and reheat before eating. Store extras in a plastic zip bag.
- Okay! The next step is easy. Mix together sauerkraut and jalapeño pieces in a medium bowl. Set aside.
- Queso time! My favorite time. In a medium saucepan over medium heat, melt the butter. Then add in flour while whisking for 2-3 minutes until you have a light brown roux. The slowly pour in milk while whisking and continue whisking until you have a thick sauce. Lower heat to medium low and gradually add in cheese while mixing with a spoon. Then add in horseradish/mustard, dill, and salt to taste. Keep warm on very low heat.
- Tacos!! Almost eating time. In a large bowl, whisk together flour, salt, pepper, garlic powder and paprika. Then add in beer and mix to combine.
- When ready to fry, heat 2 inches of oil in a Dutch oven, large pot or deep frying pan to 350 degrees F. Set up a cooling rack over paper towels. Dredge fish pieces in flour, and shake off excess. Then dip one at a time in batter. Fry a few pieces at a time (don't crowd pot) until golden brown, about 4-5 minutes total. Season with extra salt immediately once they come out of the fryer.
- Assemble tacos by placing fish in the tortillas, and topping with sauerkraut, queso and cilantro. Eat!!