Make delicious blackened fish tacos from scratch with an avocado crema, queso blanco, masa tortillas and purple cabbage recipe that's sure to please.
Add milk and salt to a large stockpot.
Bring to a boil (don’t mind the skin that forms on top of the milk).
Remove boiling milk from heat and immediately add the vinegar.
Stir until the curds separate from the whey.
Let sit for seven minutes.
Drain through colander lined with cheesecloth.
Gather corners of cheesecloth, secure with rubber band and let drain for one hour (hanging from the kitchen faucet is a good idea, if you’ve got the room).
Take curds and place them into a form of your choice (I use an inverted plate) and let sit for half an hour.
Eat immediately or store in refrigerator, wrapped in foil or wax paper, for up to a week.
Follow instructions on your masa bag. Basic masa tortilla recipe here.
Preheat oven to 425(F).
Place your baking vessel in the oven as it heats.
Meanwhile, combine all seasonings in one bowl and mix.
Coat each fish fillet liberally in seasoning mix, taking care to cover front, back, and any exposed sides.
Remove baking vessel from oven once heated, place fillets carefully onto tray.
Put fish into oven for 10-20 minutes.
Fish is done when it flakes easily when prodded with a fork.
Cut cabbage into rough strips.
Place in bowl with citrus juice and let sit for 30 minutes.
Combine ingredients in blender pitcher.
Blend until smooth.
Add lemon juice until the crema reaches desired consistency.
Layer 1: Tortilla – Place tortilla flat on plate.
Layer 2: Fish – Add a piece from a blackened fish fillet onto tortilla.
Layer 3: Cabbage – Put a little (or a lot) cabbage over top of your fish.
Layer 4: Avocado Crema – Drizzle avocado crema over the fish and cabbage pile. You could even get fancy by putting it into a squirt bottle, but a spoon works fine, too.
Layer 5: Crumble some of that queso over top of the whole kit and kaboodle (do people even say that?) and head off on a voyage to Taco-Town!