Hi! My name is Homebrewed, some of you may know me from Twitter. I am a huge fan of Warcraft and more recently Hearthstone. My favorite amphibious humanoid is the Murloc, I am even quite fluent in Nerglish. So, my recipe I want to share with you today is Murlocos, Baja-style Mur…fish tacos.

The weeks after I came back from BlizzCon I received some news from the doctor, in other words, I need to start eating healthier. So in this venture, I have been cooking at home a lot more and finding different ways to make some of my favorite food to fuel up into between work and gaming. I was inspired by a dish I had one time at The Reservoir – Restaurant and Tap Room – Waterbury.

There are some things you can do ahead of ahead to cut on the actual time from cooking to eating when you go to fry your fish and assemble your tacos. I recommend making the pickled jalapeños and the cilantro onion salsa the day before as it keeps for at about a week. Also, I do want to recommend, that when you slice the jalapeños you buy some cheap plastic gloves, powder free, to protect your hands.

Total prep time for this dish is about 1 hour. Cook time is 40 minutes. This recipe will make roughly about 16 tacos. You will end up with leftover condiments! 

OPENING HAND

EARLY GAME

Ingredients

1. 3/4 cup water
2. 3/4 cup distilled white vinegar
3. 3 tablespoons white sugar
4. 1 tablespoon kosher salt
5. 1 clove garlic, crushed
6. 1/2 teaspoon oregano
7. 10 large jalapeno peppers, sliced into rings

Directions (Pickled Jalapeño)

1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

MID RANGE

Ingredients

1. 1 large red onion, thinly sliced
2. 1/4 cup fresh lime juice
3. 2 tablespoons chopped fresh cilantro
4. 2 teaspoons olive oil
5. 1/2 teaspoon dried oregano
6. 1/2 teaspoon salt

Directions (Cilantro Onion Salsa)

Chop everything, juice your lime, and place all the mixture into a mason jar and pop it in the fridge.

Ingredients

1. 3/4 cup cold seltzer water
2. 1/2 large egg, beaten
3. 1/4 cup cold vodka
4. 2.5 ounces unbleached cake flour, by weight
5. 2.5 ounces white rice flour, by weight
6. 1 liter vegetable or sunflower oil
7. 1 pound haddock or cod
8. Red cabbage, sliced
9. 16 corn tortillas
10. Kosher salt

LATE GAME

Directions (Fish & Assemble)

1. Slice up your cabbage and put aside
2. Slice fish into pieces that are about two inchesin depth
3. Heat oil in a cast iron Dutch oven to 375 degrees
4. Combine seltzer, egg, and vodka in a bowl
5. Combine rice flour and cake flour in a separate bowl
6. When your oil reaches temperature, add the wet to the dry ingredients and whisk to combine and surround that bowl with ice on the outside to keep the batter cold
7. Dip your fish into your batter, shaken off excess, and slowly place into the oil about four pieces at a time
8. Cook for about two minutes until golden brown and remove from heat
9. Place cooked fish on a paper towel and season with salt
10. Heat your corn tortillas directly over the burner if you have a gas stovetop turning with tongs to heat them through or in a pan with a very slight mist of water
11. Put everything together and enjoy!

Aaaaaughibbrgubugbugrguburgle!

——————————————————————————————————–

Special guest recipe by Homebrewed. He’s a  writer, a Hearthstone aficionado, and a Murloc whisperer! You can follow his adventures on his Twitter: @HomebrewedDwarf 

I’m a big fan of Whole Foods. Yes, it’s a bit more expensive than other grocery stores, but I feel that the extra buck or two is worth it — especially for the meat and seafood quality (besides, where else will I get my soy sour cream?). Idealistically, I’d love to get seafood from a farmer’s market, but sometimes the farmer’s market isn’t always available.

If only I had some sort of transportation system that would magically warp in delicious Alaskan Salmon. Hmm…

Well, until the Xel’Naga stop by and hand us some fancy technology, we’re going to have to make do with going to the store to get our salmon. And you can manually warp in this salmon dish directly to your face with these handy-dandy Warp Prism tortillas.

Get your dose of Omega-3s with this simple salmon dish!

UNIT COMPOSITION

FOR THE SALMON

1. salt
2. pepper
3. 1 teaspoon of dill
4. 1 teaspoon of garlic powder
5. 1 teaspoon of cumin
6. olive oil
7. juice of 1/2 of a lime
8. 1 lb of salmon fillets
9. 1/2 cup of spinach
10. 6 whole wheat tortillas

FOR THE SALSA

1. salt
2. pepper
3. juice of 1 lime
4. 1/3 cup cilantro
5. 1 red onion
6. 1 mango

BUILD ORDER

Prep time should be about 25 minutes. Cook time is about 12 minutes. This recipe will feed 3 to 4 people

OPENING

1. Dice your cilantro, onion and mango.
2. Add in lime juice.
3. Add salt and pepper.
4. Combine the ingredients — add additional salt and pepper to taste.

MID GAME

1. Set a skillet on high heat.
2. Place a teaspoon of olive oil in the skillet.
3. Season the salmon with salt, pepper, dill, garlic powder, and cumin.
4. When the oil hot (just before it begins to smoke), place the salmon in the pan. Reduce heat to medium after allowing the salmon to sear. 
5. Cook the salmon about 5-7 minutes on each side.
6. Remove salmon and let cool for 1 minute.

LATE GAME

1. Warm tortillas by wrapping them in a damp paper towel and microwaving for about 10 seconds.
2. Place spinach on the tortilla.
3. Flake pieces of the salmon and place them on top of the spinach.
4. Spoon mango salsa in the tortilla and wrap.
5. Garnish with additional cilantro.

And that’s all you need for this simple and healthy dish. GG WP.