Lunchbreak: Chef Ruben Beltran, High Noon Saloon, makes fish tacos

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High Noon Saloon
1560 North Milwaukee Avenue
Chicago
(773) 227-9339
www.highnoonchicago.com

Watermelon Salad with Arbol-Honey-Lime Vinaigrette
Yield: 4 Servings

Ingredients:
1/2 medium Watermelon
4 oz baby arugula
8 oz feta cheese
1/2 red onion
2 pears

Directions:
Cut the watermelon into triangles, put four pieces on the plate, then put the arugula on top with the red onions, sliced pears and feta cheese

Arbol-Honey-Lime Vinaigrette

Ingredients:
1 tsp arbol chili powder
4 oz lime juice
4 oz honey
1 cup olive oil
1 tsp salt

Directions:
Combine all the ingredients in a mixing bowl, then use 2 ounces of the vinaigrette for the salad.

Fish Tacos
Yield: 4 Servings

Ingredients:
1 pound fresh tilapia
1 cup flour
1/2 cup corn starch
1 tsp salt
1 tsp cayenne pepper
9.5 oz dark beer

Directions:
Cut the tilapia in 2 oz pieces for the batter.  Combine all the ingredients in a mixing bowl.  Put oil in a pot, bring it to 350F, cook the fish for four minutes.

Avocado Mayo

Ingredients:
1 avocado
1 serrano pepper
3 oz mayo

Directions:
Combine all the ingredients, then put in a food processor.

Pickled Cabbage

Ingredients:
3 cups apple cider vinegar
3 cups Water
1 lb cabbage
1 tsp oregano
1 tsp salt

Directions:
In a pot put in the water and vinegar and bring to a boil, pour the cabbage in the water for 2 minutes. Let chill.

Mango Pico de Gallo

Ingredients:
3 tomatoes
1/2 small onion
1 serrano pepper
1 lime
1 mango
3 oz diced pineapple

Directions:
Dice all the ingredients, put in a mixing bowl, then add lime juice and salt to taste.

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