amba fish tacos

amba fish tacos

I’m back in Hong Kong, and thinking about all the wonderful food from our trip to Chicago (and also briefly Austin, Philadelphia, NY, and NJ). When we were at home with friends and family we cooked nothing but dolma, and when we were out and about we ate nothing but tacos. There are a million amazing taquerias in Chicago, so no matter where we happened to be, whether visiting my in-laws or my sister on the north side, friends on the south side, my family in the suburbs, passing through a random neighborhood on the go, or driving down familiar streets… we could always find good tacos within minutes.

But there was one day I actually made some tacos at home for a change, and I just had to share them with you, because they’re my current favorite thing to make for dinner: beer-battered fish tacos with quick-pickled amba, cilantro, radishes, and a little squeeze of lime juice.

Amba, in case you haven’t encountered it, is essentially pickled green mango—it’s unbelievably tangy and bright, and it goes perfectly with fried food. Store-bought versions are almost always made with mango, but some homemade versions are even made with cabbage, carrot, or peppers (the uniting feature is that they’re all pickled in a fenugreek brine. Traditionally, amba is served with falafel (in Iraq and many other places), so it’s no surprise that it also works wonderfully with perfectly crispy Mexican-lager-battered tilapia. Here, instead of classic amba sauce made with green mango, I’ve chosen semi-ripe mangoes, which are delicious on these tacos as more of a slaw than a condiment.

amba fish tacos
amba fish tacos

amba fish tacos

yield: 20 tacos (about 2-3 tacos per serving)
total time: 45 minutes
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amba (quick pickled mango)

  • ½ of 1 medium red onion, sliced thinly

  • Apple cider vinegar

  • 1 large semi-ripe mango, peeled and julienned*

  • ¾ teaspoon yellow curry powder (preferably fenugreek seed heavy)

  • 1 tablespoon extra virgin olive oil

  • Salt, to taste (about ⅛ teaspoon)

  • 1 pinch crushed red pepper

  1. Soak the red onion in a couple tablespoons apple cider vinegar for 10 minutes.

  2. Strain the red onion (discard the oniony vinegar), and combine with the mango, curry powder, extra virgin olive oil, salt, crushed red pepper, and some fresh apple cider vinegar to taste (about 1 teaspoon). Set aside.

the tacos

  • 1-2 cups neutral oil, for frying (e.g., canola, sunflower, peanut, etc.)

  • ¾ cups all purpose flour (90g) + about ⅓ cup more for dredging

  • ¼ teaspoon black pepper

  • ¼ teaspoon salt + more to taste

  • Half of an 11.2 ounce bottle Mexican-style lager

  • 1 ½ pounds tilapia (675g), cut into about 20 pieces

  • 20 small corn tortillas, warmed for a few seconds in the microwave or on the stove

  • Amba/pickled mango (above)

  • 5 limes, each cut into 4 wedges

  • 8 radishes, sliced thinly

  • Cilantro leaves for garnish

  1. Let ¾-inch of oil heat in a 10-inch frying pan (preferably nonstick or cast iron) set over medium heat, and make the batter while you wait on the oil to heat. The oil is ready when you dip the end of the fish in it and it immediately sizzles.

  2. In a small mixing bowl, combine the flour, black pepper, and ¼ teaspoon salt, then pour in the half bottle of beer, mix everything together (don’t overmix, and enjoy the leftover beer while you cook), and set aside.

  3. Pat the fish dry with paper towels, and season with more salt (to taste). Once the oil is hot, dredge the fish in flour, shake off all the excess, and dip in the batter. Remove the fish from the batter and flap the fish on the side of the bowl once or twice to let the excess drip off.

  4. Gently lower the fish into the hot oil, and then repeat with about 4 more pieces. Let them cook for about 3 minutes per side (carefully flip them over once they’ve turned golden brown on one side, and cook thick pieces a bit longer). Lower the heat if they brown too quickly, and keep an eye on them.

  5. Remove the fried fish to a paper towel-lined plate, and work in batches until they’re all fried (you can keep the plate in a 200°F oven for about 30 minutes to keep them warm).

  6. Build the tacos at the very last second before eating (or set up a taco bar/taco table if you’re cooking for a group). Each corn tortilla should be topped with a piece of fish, some pickled mango, radishes, and cilantro leaves. Serve with a lime wedge on the side.

Make ahead the day before: Prep all the components (mix together dry ingredients for batter, cut the fish into pieces, prep the limes, radishes, and cilantro). Make the mango topping and store in the refrigerator overnight. Soon before frying and serving, set everything out on the table or buffet. Whisk together the batter and fry the fish about 30 minutes before you plan to eat. Bring the fish to the table while they’re still hot.

How to store leftovers: Leftovers keep in the refrigerator for a couple days, and can be reheated in a toaster oven at 350°F until crispy on the outside and warmed through. They’ll be a little dryer leftover, but still delicious. The mango topping keeps in the refrigerator for several days. You can even freeze everything if you’d like to store it longer than a couple days (freeze the fish on a plate or sheet pan, then place in a tightly sealed plastic bag, and reheat in the oven. Keep the mango slaw in the freezer, and then let it thaw in the refrigerator overnight, or microwave it on low until it thaws. The texture of the mango will be softer after thawing, but it’s still super delicious and holds up pretty well. And, of course, corn tortillas freeze beautifully).

* Semi-ripe mangos are firm, but yield slightly to pressure. Their flesh is tangy and sweet, and firm enough to hold its shape when sliced. Slice a bit off the bottom to steady it, then slice big fillets from the wide sides, and little fillets from the skinny sides. Peel the fillets with a vegetable peeler. Slice thinly, then julienne the slices (use the following GIF series as a guide).

B-min.jpg

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chicken shawarma

chicken shawarma

When my family lived in Baghdad in the 1960s, they were close with their next door neighbors. A fence separated their two yards, and both families would leave the gate open so that the kids could come and go. The boys played cards together every week, and then they’d usually stay over for lunch, which my great grandmother cooked for everyone. On special occasions, they shared food and traditions. During Ramadan, as soon as their neighbors broke the fast, they would bring a plate of baklawa, stuffed dates, nuts, and dried fruit to our family’s house, and on Christmas my grandmother would take a plate of kadeh and kleicha to their house right after our family returned from church.

When my family emigrated from Iraq, they couldn’t even tell their extended family that they had been granted their visas, but they told their neighbors a half-truth, that they were going on a month-long trip to the Netherlands (the second stop on their way to the US). The morning they left, the family’s matriarch stopped by to give my grandmother a box of mann al-sama for a sweet trip, and my grandmother remembers bursting into tears because she knew she would never see their friends again, and wishing she could tell them goodbye. Her friend told her not to worry, that they’d all see each other again in a month, wished her a good trip, and kissed her on the cheeks three times.

When my grandmother got to the airport, their things were searched and an officer rifled through the mann al-sama, so my grandmother left the gift behind, boarded the plane with my grandfather, mom, and uncle, and never returned. But she sometimes thinks about the friends they left behind, and wonders if they felt betrayed by their sudden leaving. She hopes that they’re alive and well, and hopes that they forgave them for never saying goodbye.

This Easter, I posted a recipe for tacos árabes, a pork shawarma taco with a history of Iraqi migration and diaspora, and in the spirit of Baghdad hospitality, I wanted to make sure I also posted a halal version for my Muslim friends and readers observing Ramadan (I’ve also got a little recipe roundup below this post). So I developed this delicious recipe for chicken shawarma cooked in the same style, and put together step-by-step instructions for thinly slicing chicken thighs, layering them together, and roasting them in a conventional oven without a rotisserie. It goes great with a simple side salad or fattoush. Wishing you a blessed Ramadan, full of joy, reflection, and love, and I hope our yards are always open to each other.

 
 

butterflying boneless skinless chicken thighs

chicken shawarma
chicken shawarma
  1. Flip the boneless, skinless chicken thigh* over.

  2. Open it up just with your hands.

  3. Use your knife to slice parallel to the surface. Start from about halfway or a third of the way toward the center, and slice out. Stop short of the end, and don’t detach it. Always cut away from your hand, and hold onto the opposite side of the thigh to steady it.

  4. Flip the flap over and open it like a book.

  5. Do the same thing to the other side, and flip it open so you’re left with one long, thin strip (the whole thing will have opened a little like a trifold pamphlet).

* If you can’t find boneless, skinless chicken thighs, you can debone them yourself and then proceed with the butterflying from there.

layering chicken shawarma

chicken shawarma
chicken shawarma

These 6 giant thighs added up to 1350g, but you may have a larger number of smaller thighs. This is how to stack bigger thighs, but for smaller pieces, butterfly them the same as the above instructions, but then follow the layering instructions in my tacos árabes post (the tacos árabes instructions are also helpful if you have a tough time butterflying your thighs, and end up with several smaller slices).

  1. Place a butterflied piece of marinated chicken thigh on one side of the skillet.

  2. Place another one next to it, slightly overlapping.

  3. Top with some onions.

  4. Top with another butterflied thigh, going in the opposite direction.

  5. Place another butterflied thigh next to it, slightly overlapping.

  6. Top with onions, and repeat, alternating the direction every time, until you use up all the chicken and onion.

chicken shawarma
chicken shawarma

chicken shawarma

yield: 6 to 8 servings
active time: 35 minutes
total time: about about 6 hours
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PDF to print

  • 1/4 cup lemon juice (60g)

  • 2 tablespoons baharat (12g)

  • 1 tablespoon olive oil (15g)

  • about 2 to 2 1/2 teaspoons salt, or to taste (12g)

  • 2 cloves garlic, crushed through a press (10g)

  • 1 small onion, sliced thinly (200g sliced)

  • 3 pounds boneless skinless chicken thighs (1350g)

  1. Combine the lemon juice, baharat, olive oil, salt, and garlic.

  2. Toss the onions together with a tablespoon of the marinade until very evenly coated.

  3. Thinly butterfly the chicken thighs (according to the above photos/GIF), and toss together with the rest of the marinade until it’s very evenly coated.*

  4. Preheat the oven to 250° F (121°C) once the chicken is sliced, and lightly oil a 10 to 12-inch ovenproof skillet.

  5. Build a layer of 2-4 slightly overlapping strips of chicken, leaving a border of at least 1 inch between the chicken and the walls of the skillet. Add a layer of onions, followed by another layer of chicken going in the other direction, and continue until all the ingredients are used up. When layering, make sure it doesn’t taper too much as you build upwards, and squish it down every few layers to make sure it’s stable and compact. Hide any scrappy pieces toward the center.

  6. Bake for about 4 1/2 hours, until the chicken is very tender on the inside and crispy on the outside. About once every hour or so, baste the shawarma with the juices collecting around the edges.

  7. Once it’s done, remove the shawarma from the skillet to a cutting board (don’t throw out the juices!) and let it rest for about 20 minutes before slicing.

  8. Remove the juices to a small bowl or measuring cup, and allow them to separate for a minute. Rinse out the pan.

  9. Peel off the top of the shawarma, thinly slice it, and then thinly slice off the crispy edges from the shawarma. Set these aside in a bowl (they don’t need to be seared). Thinly slice the rest of the shawarma.**

  10. Heat the empty cast iron skillet over medium-high heat for a few minutes. Use a spoon to skim about a tablespoon of the fat off the surface of the reserved juices, and add it to the skillet. Swirl to coat, and then add about 1/3 of the sliced shawarma. Stir it frequently for about 4 minutes, until nicely browned. Remove to a bowl, and repeat with the remaining batches, adding a tiny bit more fat each time (if you run out, switch to olive oil).

  11. Taste the finished shawarma. If it needs more seasoning use some of the juices.

for serving

  • Tahini lemon sauce

  • Romaine lettuce, dressed with a sumac lemon dressing, with a few of your favorite veggies (e.g., tomato, cucumber, and green pepper).

  • Lemon wedges

  • Yellow rice (you can make my perfect pot of rice recipe, and add 1 teaspoon turmeric and a small pinch of saffron if you have it).

* You can make ahead to this point, and let it marinade up to overnight, or you can bake it right away (it makes little difference). If you can’t find boneless skinless chicken thighs, you can debone them yourself, but make sure you buy enough extra to make up for the loss of weight (they should weigh 3 pounds after deboning them).

** You can even make the whole dish ahead up to this point. Cook and slice the shawarma the day before you plan to serve, reserve the juices, and then sear at the last minute. The fat will solidify in the fridge overnight, and the juices will gel, but you can use it just like butter the next day (throw it in the pan and let it melt).

chicken shawarma

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