From the menu of … Taqueria de Sol, 1200-B Howell Mill Road, Atlanta. 404-352-5811, www.taqueriadelsol.com
Q. I would love to get the recipe for Taqueria del Sol’s poblano sauce and fish taco. Thanks so much.
Julie Corsini, Atlanta
A. Always happy to accommodate their customers, the folks at Taqueria del Sol provided both recipes.
For the tacos, tilapia is dipped in egg wash, rolled in corn masa and breadcrumbs and deep-fried. It’s served with poblano tartar sauce and pickled jalapenos. We’ve adapted this recipe to pan fry the tilapia instead of deep frying, but if you have the equipment for deep frying, then you can make it as the restaurant does.
Maseca is sold in the Hispanic food sections of most grocery stores. It’s used for making tamales and tortillas.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to firstname.lastname@example.org and put “From the menu of” and the name of restaurant in the subject line.
Taqueria del Sol’s Fish Tacos
Hands on: 20 minutes
Total time: 20 minutes
Makes: 8 tacos
1 cup panko bread crumbs
1/2 cup all-purpose flour
1/4 cup maseca (instant corn masa flour)
2 tablespoons cornstarch
1 1/2 teaspoons salt
1/2 cup milk
1 1/2 teaspoons Creole mustard
Vegetable oil, for frying
2 pounds tilapia, cut into 1 1/2-inch wide strips
8 6-inch flour tortillas
1/2 cup Poblano Tartar Sauce (see recipe)
Pickled jalapenos, sliced, for garnish
Make breading: In the bowl of a food processor, pulse panko 5 times until broken into small pieces. Move panko to a bowl and stir in flour, maseca, cornstarch and salt. Whisk together until well combined. Pour mixture into pie plate and set aside.
In another pie plate, make egg dip by combining milk, egg and mustard. Whisk together until well combined. Set aside.
In a large skillet over high heat, add 1/4-inch vegetable oil.
Dip fish strips into egg dip and then roll in breading. When oil has reached 350 degrees, carefully arrange fish strips in hot oil and cook until crisp and golden on both sides, about 4 minutes per side. Do not crowd skillet. When fish is cooked, remove to a wire rack or paper towels and let drain. Keep warm and cook remainder of fish. Discard remaining breading and egg wash.
Heat tortillas 20 seconds in microwave. Top each tortilla with two pieces of fish and 1 tablespoon Poblano Tartar Sauce. Garnish with sliced pickled jalapenos and serve immediately.
Per taco, without Tartar Sauce: 334 calories (percent of calories from fat, 32), 28 grams protein, 27 grams carbohydrates, 1 gram fiber, 12 grams fat (2 grams saturated), 69 milligrams cholesterol, 431 milligrams sodium.
Taqueria del Sol’s Poblano Tartar Sauce
Hands on: 5 minutes
Total time: 5 minutes
Makes: 1 1/2 cups
1/4 cup diced poblano pepper
1 small jalapeno, stem removed
2 tablespoons chopped onion
1 cup mayonnaise
1 tablespoon lemon juice
In the bowl of a food processor, combine poblano, jalapeno and onion. Pulse until everything is evenly chopped but not minced, about 10 pulses. Move chopped vegetables to a medium bowl.
Stir in mayonnaise and lemon juice and season to taste. May be refrigerated for up to 1 week.
Per 2-tablespoon serving: 134 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, trace fiber, 16 grams fat (2 grams saturated), 6 milligrams cholesterol, 116 milligrams sodium.