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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Herb Rothschild Jr.: Making sense of UCC ... Police giving away trick-or-treat bags ... Ashland author memorializes slain UCC professor in poem ... Herb Rothschild Jr.: Making sense of UCC ... Police giving away trick-or-treat bags ... Ashland author memorializes slain UCC professor in poem ... Season Stepp: Tips to spice up your tacos Comment By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted Mar. 17, 2015 at 8:19 AM By Season Stepp More Content Now Posted Mar. 17, 2015 at 8:19 AM GHNS » Social News There is a certain beauty to a perfectly made taco. Crispy or soft-shelled; beef, pork, chicken, or fish; lettuce or cabbage slaw: There are few limits to a taco’s potential deliciousness. Even the occasional fast food is acceptable. Sandwiches are easy to carry and easy to eat. Meat pies are classically known for portability and convenient use of leftovers. Now think about Mexico. Maize (corn) has long been the staple starch instead of many wheat flour-based breads. Yeast breads become less common the farther south one travels. The lack of hard winter wheat means less gluten to be developed, etc. Therefore although flour tortillas can still be made, corn tortillas are much more classically common. Fillings for the standard taco will vary depending on region. Most Americans are familiar with three types of tacos. The first being the “Taco Tuesday” which is taco-from-the-kit. These may be soft or soft shell, beef or chicken, and include a seasoning packet. This taco seasoning has many traditional Latin spices with the addition of preservatives, corn starch, etc. The second type of familiar taco is the fast food taco. While I am not confident these are in any way authentic (or can even be considered food, for that matter), they encompass the basics of taco making, from shell to filling. The third type is the taco ordered at your neighborhood Mexican restaurant. Often most of the dishes on the menu have been Americanized, but that doesn’t make them any less delicious. Plus you can often vary fillings, toppings, sauces, etc., to fit your preference. As comfortable as America has become with these accepted forms of tacos, this most certainly does not mean these are your only taco-tastic options. Crispy Fish Tacos with Sesame Lime Slaw Taco ingredients: 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon ground cumin, plus more for seasoning 1 bottle Corona beer, chilled Canola oil 1 1/2 to 2 pounds white fish, such as tilapia, cut into 1-inch strips Cornstarch, about 3/4 cup, for dredging Sesame Lime Slaw (see recipe below) 12 corn tortillas In a small bowl, whisk together the flour, baking powder, kosher salt, and 1 teaspoon cumin. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Heat 2-3 inches of oil in a fryer or a heavy-bottom Dutch oven to 375 degrees. Pat the fish dry with paper towels. Lightly season both sides with additional cumin, kosher salt, and freshly ground black pepper. Place cornstarch in a shallow dish. Lightly dredge the fish in the cornstarch, then dip the fish into the beer batter until completely covered. Fry the fish until golden brown on one side. Turn fish and allow other side to brown. Remove from pan and drain on a drying rack over a baking sheet. Wrap the tortillas in a damp kitchen towel or paper towels and microwave until warm and pliable, about 30-45 seconds. To serve, place fish and slaw in a double tortilla and serve. Sesame Lime Slaw Ingredients: 1/2 red onion, peeled and thinly sliced 1 small jicama, peeled and julienned 1 red bell pepper, ribs and seeds removed; thinly sliced 1/4 head red cabbage, cored and very thinly sliced 6 tablespoons rice vinegar 3 tablespoons fresh lime juice 1 tablespoon fresh cilantro, minced 2 tablespoons sesame seeds, toasted 6 tablespoons olive oil or sesame oil In a small bowl, submerge the red onion in ice water and set aside for 10 minutes. Remove and pat dry with paper towels. In a large bowl, combine the jicama, red bell pepper, red cabbage, and onion. In another bowl, add the vinegar, lime juice, cilantro, and sesame seeds. Whisk to combine. Slowly drizzle in the oils, whisking constantly to combine. Pour the dressing over the slaw mixture and toss. Let sit for about 10 minutes, tossing two or three times. Season well to taste with kosher salt and freshly ground black pepper. Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. She can be reached at [email protected]. By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted Mar. 17, 2015 at 8:19 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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