Binging with Babish: Fish Tacos from I Love You, Man
Excuse me, you guys finishing up here soon? Oh, no... Sorry Chief, we're actually staying for
dinner. No actually, I already have adinner plan with my fiancé. No dude, this
place has the best fish tacos, in theworld, literally ranked! Gotta have one.
It's the pico de gallo, man. Use your hands, we're barbarians after all, men.
Every once in a while I go down to theboardwalk and I just throw my own feces
like a gorilla. Should we get a third orderfish tacos? Hands down best fish taco
I've ever had in my life! God! Thosetortillas were incredible. Yeah they make
them in-house it sets up the flavor forthe whole dish.
Hey what's up guys. Welcome back to binging with Babish where this week we're tackling the fish
tacos from I Love You, Man. Now this one's going to be hopefully pretty easy to
recreate accurately because it's basedoff of a real restaurant in Venice
California. Which starts with black beansto bring to 16 ounces of dried black
beans in about three cups of boilingwater for about an hour and a half in
the meantime we're going to make ourtaco accoutrement, Tacu-trement. We're
going to start off with pico de gallofeaturing pours diced roma tomatoes, 1/2
of 1 Spanish onion diced as well, maybe1/4 cup of minced fresh cilantro. I'm one
of those people that hates cilantro butI'm not trying to be some kind of fish
taco poser. 1/2 the jalapenos diced. Pickout the seeds if you don't want it to be
too spicy. The juice of one lime, I knowa lime's sole purpose is to be used in
margaritas, but trust me it's good infood too. And now we're on to our next
accompaniment which is a tomatillo salsaor salsa verde. Slice the tomatillos in half,
toss them with a little bit ofolive oil, make sure you're wearing a
protective glove like I am heretomatillos are toxic. Pour onto the
preheated baking sheet, which you can see they're sizzling right there, see 'em jumping
around- that's fun! and place under apreheated broiler and in the the time it takes
to drink one Mexican beer... You're going to have perfectly roasted tomatillos which were
then going to transform into salsa byadding to a blender bulb
along with half an onion diced, quartercup cilantro minced, half a jalapeno
minced, the juice of one lime, some salt,and freshly ground pepper before
blending into a smooth, but still alittle bit chunky, salsa now onto the
homemade tortillas which is going tostart with 8 and 1/2 ounces all-purpose
flour, a teaspoon of salt, and 6 teaspoonsof baking powder that we're going to
pulse together before adding 3tablespoons of lard. then we're going to
process until the mixture resembles wetsand. next up three-quarters of a cup of
110 degree water that we're going todrizzle into the food processor as it
runs. let that go for a few seconds untila cohesive ball is formed that we're
going to wrap in plastic wrap and letrest at room temperature for 30 minutes.
before generously flowering our worksurface and rolling out a golf ball
sized balls of dough into an 8 inch roundthat we're going to toss into a ripping
hot nonstick skillet thusly. let it sitfor about 30 seconds into large bubbles
form on surface like this. Give it a goodflip- now look at that isn't that so much
better than a store-bought tortilla?don't believe me I'll prove it to you...
Here's store bought, here's homemade...Here's myroommate to test which one's better..
Yeah, that's what I thought. keep yourtortillas warm in a low oven while we
marinate our fish. we're going to placeit in a plastic bag with the juice of
one lime, a little bit of salt, a littlebit of pepper, some olive oil, and some
freshly ground toasted cumin freshlyground you asked? I'll explain. toasting
your own spices with a nonstick skilletbefore grinding in a dedicated spice
grinder is totally worth it. don't believeme? I'll prove it to you. here comes my
roommate again to tell us which one ofthese smells better. yeah that's what I thought.Now,
long last time to make ourrefried beans we're going to start by
sweating some onions, before addinga clove of crushed, garlic sauteing until
fragrant and adding our luscious soakedblack bean that we brought to a boil in
their soaking liquid and let simmeruntil creamy and delicious.
go ahead mash those up, seasoning withsalt and pepper and setting aside so we
can make last piece to our puzzle, whichis of course guacamole. have about 4
medium avocados and remove the pits scorewith a butter knife and dump into a
large bowl, to which we are going to addhalf a seeded jalapeno, as we have with
most things in this dish. 1/4 of aSpanish onion, the juice of half a lime
some freaking cilantro of course. seasonwith salt pepper and cumin to taste
before mashing up with a fork until itgets to this nice chunky guacamole stage.
next and last is our pan-roasted filletof mahi mahi we're going to sear this in
a very hot pan before placing it in apreheated oven and baking until the
internal temperature reads 135 scoop some of that lovely fish onto our lovely
homemade tortilla with some refriedblack beans
Keigo de gallo guacamole and spicytomatillo salsa now after nearly 6 hours
of prep work you ready wrap this thingup and shove it in your face but
something doesn't seem right tacos areafter all that's shared with friends and
in the end that's what I love you menwas all about spending quality time with
your Theodore Broosevelt.
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. Recipe: https://www.bingingwithbabish.com/recipes/2017/8/22/iloveyoumanfishtacos Music: "Early Morning May" - Ronald Jenkees Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter