Murloco Taco Supreme

From the World of Warcraft MMORPG

 

 

Today, I’m bringing you the recipe for the best "fish" tacos in all of Azeroth. Now, we've all seen those funny (and slightly baffling) t-shirtsfeaturing Murlocs. For those who don’t know, Murlocs are those infamous, humanoid, amphibious fish creatures from World of Warcraft. With their comically annoying gurgling sounds, peculiar looks, and tendency to pop up out of nowhere in groups, it’s a mystery why anyone would even consider hunting them, let alone eating them. And don’t get me started on their habit of running away and alerting the entire tribe to your presence. It's a wonder why anyone would ever want to kill and eat them... 

 

But, as the folks over at J!NX (the original creators of the Murloco's Tacos T-Shirt) say, that one does get tired of eating cooked bear meat day after day, and a nice fresh Murloco Taco Supreme is just the thing to wake those taste buds up! Though there are apparently Murloco's Taco locations everywhere from Orgrimmar to Silvermoon, sometimes you just don't want to waste all that time flying from flight path to flight path. The recipe is a delicious traditional Baja-style "fish" taco with a few small twists of my own.

 

These tacos are incredibly easy to make. A good portion of the ingredients are probably already in your kitchen, and nothing here is going to cost you an arm and a leg. Sure, you could toss in some Murloc eyes and scales for authenticity, but honestly, I don’t see the point. Pair these with my Barbecued Buzzard Wings and Crunchy Spider Surprise and you’ve got yourself an epic WoW-themed feast that’s perfect for your next LAN party.

Ingredients:

 

For the Slaw:

• 2 roma tomatoes, chopped
• 4 green onions, chopped
• 1 lime, juiced
• 1 cup shredded cabbage
• 1 large avocado, chopped
• 2 tablespoons cilantro, chopped
• 1 chopped, seeded, de-veined jalapeño
• Salt and pepper, to taste

 

For the Sauce:

• 1/4 cup plain yogurt or sour cream
• 1/4 cup mayonnaise
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 1/2 tablespoons fresh cilantro, chopped (optional)
• 1/4 teaspoon cayenne pepper
• Dash of hot sauce (optional)
  

 

For Everything Else:

• 2 pounds murloc meat (mahi-mahi, cod, tilapia), cut into 2 inch pieces
• 1 cup light beer of your choice (club soda or non-alcoholic beer works too)
• 1 cup all-purpose flour
• 1 teaspoon salt
• Canola, vegetable, or safflower oil (for frying)
• Corn tortillas (about 14-20 if using two tortillas per taco)

Directions:

 

1. First, make the slaw: In a medium-sized mixing bowl, combine the chopped tomato, green onions, jalapeño, cabbage, avocado, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
2. To make the sauce, whisk together the yogurt, mayonnaise, cumin, chili powder, garlic powder,  cayenne pepper, cilantro, and a dash of hot sauce. Stir until smooth. Set aside.
3. In another bowl, combine the flour, beer, and salt. Stir until smooth and lump-free. 
4. Add the fish pieces to the beer batter and coat each piece thoroughly.
5. Heat the oil to around 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small amount of batter into it. If the batter bubbles and rises to the surface quickly, the oil is hot enough. If it browns too quickly or burns, the oil is too hot, and if it sinks to the bottom without sizzling, the oil isn't hot enough. Adjust the heat accordingly. 
6. Once the oil is hot, carefully add the battered fish to the oil and fry for about 5 minutes, or until golden brown and crispy on all sides. You may need to do this in batches to avoid overcrowding. Remove the fish from the oil and place it on a paper towel to drain excess oil.
7. Warm the corn tortillas in a pan or in the microwave. Add a few pieces of fried fish to each tortilla. Drizzle generously with the prepared sauce and top with the slaw mixture. For an extra kick, squeeze some fresh lime juice on top and add additional hot sauce, if desired.

 

Makes approximately 7-10 murloco tacos.

 

 

 

 

This recipe has been reformatted and reworded for clarity. Some small changes have been made to the ingredients and method for better results. I am searching old hard drives for the image.