Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!


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Fish Taco with Jicama Slaw and Chipotle Cream

Contributed by: Spyglass
Cusine: Mexican
# of Servings: 4
  • 1 pound fresh tilapia fillet

Tempura batter

  • 1 cup tempura flour
  • 1 1/2 cups club soda
  • 1 tablespoon baking powder
  • 1 tablespoon sesame oil

Jicama slaw

  • 1/2 jicama, peeled and shredded
  • 1/2 cup Napa cabbage, shredded
  • 1 red pepper, julienned
  • 1 poblano pepper, julienned
  • 2 tablespoons rice wine vinegar
  • 1/2 cup lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • 1 tablespoon honey
  • 1/4 cup cilantro, chopped
  • 1 tablespoon sour cream
  • Salt and pepper to taste

Chipotle cream

  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons lime juice
  • 4 tablespoons chipotle peppers, pureed
  • 2 tablespoons cider vinegar
  • Salt and pepper, to taste

pico de gallo (optional)

  • 2 plum tomatoes, finely diced
  • 1/4 cup red onion, minced
  • 1 jalapeno, minced
  • 1/4 cup chopped cilantro, chopped
  • 2 limes, juiced
  • Salt and pepper to taste


  • 8 red corn tortillas, fried and folded into tacos
  • 8 sprigs cilantro
  1. Julienne tilapia in half-inch strips and pat dry.

  2. Combine all tempura ingredients in medium bowl and whisk into homogenous batter.
  3. Dip fish in tempura batter and fry at 350 degrees until golden.
  4. Jicama slaw
  5. Combine all vegetables in a large bowl, followed by liquids, spices and herbs.
  6. Bind with sour cream.
  7. Combine all pico de gallo ingredients in medium bowl and marinate for 30 minutes.
  8. Mix all chipotle cream ingredients in medium bowl and stir to smooth consistency.
  9. Place three strips of tilapia in bottom of each taco.
  10. Drizzle chipotle cream on fish, top with jicama slaw and smother with pico de gallo.
  11. Garnish with fresh cilantro.



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