idk 350x350 - Ruesga-Pelayo, Alan

Alan Ruesga-Pelayo

Biography

Tequila Cazadores North America Ambassador, Alan Ruesga-Pelayo, grew up in Guadalajara, Jalisco, Mexico where Tequila and Mariachi music were born. A lover of adventure, Alan decided to move to the United States and pursue a career in the restaurant industry, where he worked in almost every position to hone his craft. Today, his home base is New York City, but his career brings him all over the country to connect with people and share his passion for Tequila Cazadores and his beloved country of Mexico.

Tequila Cazadores North America Ambassador, Alan Ruesga-Pelayo, grew up in Guadalajara, Jalisco, Mexico where Tequila and Mariachi music were born. A lover of adventure, Alan decided to move to the United States and pursue a career in the restaurant industry, where he worked in almost every position to hone his craft. Today, his home base is New York City, but his career brings him all over the country to connect with people and share his passion for Tequila Cazadores and his beloved country of Mexico.

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Crispy Fish Tacos Serves 4

Kitchen Tools:
Medium Bowl for Pico de Gallo
Small Bowl for Pink Chili Mayo
Large Bowl for Cabbage Slaw
Paper towels to pat fish dry
Large skillet to fry fish
Tongs
Thermometer
3 dishes to dredge the fish – one for flour, one for eggs, one for breadcrumbs
Tray or paper-towel-lined plate

Ingredients:
Pico De Gallo
· 8 ounces cherry tomatoes, quartered
· ½ small yellow onion, diced small
· 1-2 jalapeno, sliced thin
· 1 lime, juiced
· 1/3 bunch cilantro, chopped
· Diamond Crystal Kosher Salt and fresh-cracked black pepper
Pink Chili Mayo
· ½ cup mayonnaise
· 2 tablespoons sriracha hot sauce
· ½ teaspoon ground cumin
Cabbage Slaw
· 2 tablespoons sour cream
· 2 tablespoons mayonnaise
· ¼ teaspoon garlic powder
· ¼ teaspoon onion powder
· ½ teaspoon ground cumin
· Kosher salt and fresh-cracked black pepper
· ¼ head red cabbage, sliced thin
For the Crispy Fish
· 1-pound rock fish, cut down into 2-ounce strips
· 1 quart of canola oil for frying
· 1 cup all-purpose flour
· 3 eggs
· 1 ½ cup panko breadcrumbs
· Kosher salt and fresh-cracked black pepper
· 8- 6” flour tortillas
· Fresh cilantro leaves for garnish
· Green onion for garnish
· Lime wedges for garnish

Directions:
Make the Pico
Combine the quartered cherry tomatoes, onion, jalapeno, lime, and cilantro in a bowl. Season with some salt and pepper and a drizzle of olive oil. Mix until combined. Set aside.
Make the Pink Chili Mayo
Combine the mayonnaise, sriracha and cumin in a bowl and mix until fully incorporated. Set aside.
Make the Cabbage Slaw
Combine the sour cream, mayonnaise, garlic powder, onion powder, and cumin in a bowl and mix well. Add the cabbage to the bowl, season with salt and pepper and mix until the cabbage is fully coated. Set aside.
Make the Crispy Fish
Once the fish is cut down into small pieces that will fit inside the taco shells, pat them dry with paper towels and set aside.
Heat the oil in a big skillet making sure there is enough oil to cover the fish. Bring the oil to 350 365 degrees.
Gather 3 dishes. Place the flour into one dish and season with salt and pepper. Whisk the eggs and pour into the second dish. Place the breadcrumbs into the third dish.
Coat the fish in the seasoned flour then transfer it to the egg wash. Fully coat with the eggs and then crust the fish strips in the breadcrumbs making sure that it is fully breaded.
Repeat this step for the remaining fish strips.
Place the fish into the skillet with hot oil and cook until golden brown or about 2-3 minutes per side.
Remove the fish from the pan and place on a tray or plate lined with paper towels. Season with some salt while still hot.
Build the Tacos
Spread some of the pink chili mayo onto the bottom of the taco shell and place a piece of fish on that. Add a little more pink chili mayo to the top of the fish and cover with a bit of the slaw, a spoon full of the pico de gallo and garnish with some fresh cilantro leaves and green onions. Serve warm with a lime wedge.