Fun Ideas for Labor Day Weekend Entertaining & Crispy Fish Taco Recipe by Ted Allen!

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"Fun Ideas for Labor Day Weekend Entertaining & Crispy Fish Taco Recipe by Ted Allen!"

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CL Nation, as Labor Day, the last unofficial weekend of the summer and a notoriously food-focused holiday approaches, stress-free eating and entertaining is key. You can enjoy the much-anticipated long weekend with some easy ideas to help you close out the final days of the season.

Decorations – Labor Day decorations can be both hassle-free and festive. Emphasize the summer season by setting out bright summer flowers, colorful fresh fruits in season, seashells, vases filled with beach sand, or outdoor tiki torchlights.

Activities – Enjoy the warm weather while it’s still around! Plan outdoor activities, such as a game of pick-up soccer, flag football, or basketball. Assemble chairs and food arrangements outdoors to encourage attendees to enjoy the weather and not congregate indoors.

Potluck – Encourage guests to bring their favorite summer dishes to the party. Say thanks by printing and sharing the recipe you’ll be serving that day on pretty note cards.

Menu – Keep the menu simple, but intriguing. Swap out the predictable hamburgers and hot dogs for a bolder dish, like Ted Allen’s Crispy Fish Taco recipe. However for Ted, who is host of Food Network’s Chopped and All-Star Academy, some bold dishes can lead to heartburn. He’s shared his personal tips on how he avoids the burn, so he can get back to enjoying the flavors of the holiday weekend:

Know which foods are the most likely to give you trouble – acidic ingredients (like tomatoes), fried food or tart white wine can be triggers. Keep PEPCID® products on hand, whether dining in or out, so you can keep heartburn at bay and get back to experiencing the last flavors of the summer!

Garlic and spices and onions are a big part of Labor Day weekend – they’re one of the great building blocks of flavor, sweetness, and depth but are also heartburn triggers. Choosing sweeter onions like shallots, Vidalias, and leeks are great substitutes.

With a blend of crispy fish, spicy salsa, and tangy slaw, Ted Allen’s Crispy Fish Taco recipe takes only 15 minutes to prepare.

Crispy Fish Taco101

Crispy Fish Tacos with Avocado Citrus Serrano Salsa and Tangy Slaw

3 serrano peppers roasted peeled seeded and chopped
2 blood oranges or regular oranges cut into segments
2 tablespoons fresh limejuice
1 avocado diced
2 tablespoons chopped cilantro
Salt and pepper to taste

1 cup all purpose flour
1-teaspoon salt
1/2-teaspoon garlic powder onion powder and cayenne pepper
1-cup beer
1 1/2 pounds halibut or other sturdy white flesh fish like snapper mahi mahi, cut into 1/2 inch strips
1/2 cup all purpose flour
Vegetable oil for frying fish, about 4-5 cups

3 packed cups slaw mix
1/4 cup sliced scallions
1/4-cup plain Greek yoghurt
2 tablespoons fresh limejuice
Salt and pepper to taste
10 tortillas corn or flour warmed
Lime wedges if desired

Add all the ingredients for the salsa to a bowl and stir to combine and set aside for the flavors to meld, while you prepare everything else. Add the vegetable oil to a skillet with high sides over medium heat.

To a mixing bowl add the flour salt and spices and whisk to combine and slowly add the beer to make a thick batter. Pat the fish dry with paper towels and coat with the remaining 1/2 cup of flour.

Dip a few pieces of fish into the beer batter shaking to remove the excess and add them to the hot oil. Cook the fish turning once for 2-3 minutes per side until golden brown and transfer to paper towels to drain and repeat until all the fish is fried.

Add the slaw ingredients to a mixing bowl and toss to combine season with salt and pepper to taste.

To assemble the taco, place about 2 –3 tablespoons of slaw on a tortilla top with 2 pieces of fried fish and 1-2 tablespoons of salsa and a wedge of lime.

Prep; 15 minutes
Cook; 6-8 minutes
Serves; 4, 2 tacos per serving

…And boom! 

Devour away!

Have a safe and enjoyable Labor Day Weekend, everyone!