I was an adult before I ever had a fish taco. The tacos I grew up eating were hard-shell affairs filled with ground beef, lettuce, tomato and shredded cheese. Tex-mex gloriousness. Little did I realize how many more taco varieties were out there for me to enjoy!
This fish taco is scrumptious. I had an authentic Baja fish taco at restaurant once; this is totally not that, but it is inspired by it. I have no access to crema where I am, so I made a bastardized version of crema-cum-tartar sauce which I think pairs really well with beer-battered fish. I also don’t have cotija cheese around these parts but I do love goat cheese with everything, so I made the substitution. I think it tastes incredible.
Add on some crunchy slaw, tomato and avocado, and you’re cooking with gas. Enjoy!
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup beer
½ cup sour cream
½ cup mayonnaise
1 lime, juiced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
Cayenne pepper (to taste)
1 quart of canola or peanut oil, for frying
1 pound cod, tilapia or haddock fillets, cut into 2 ounce portions
½ medium cabbage, shredded
1 large carrot, shredded
1 avocado, diced
1 tomato, diced
Goat cheese, crumbled
Fresh parlsey, chopped, for garnish (or cilantro)
In a large bowl, mix together the flour, cornstarch, baking powder and salt. In a small bowl, wish together the egg and beer. Add the wet ingredients into the dry, until the mixture is smooth.
In another bowl, combine the sour cream, mayo and lime juice. Stir in the capers, oregano, cumin, dill and cayenne. Taste and adjust seasoning as needed.
Toss the cabbage and carrots together. Dress lightly with the sauce.
Heat oil in a deep fryer or heavy-bottomed Dutch oven to 375 degrees F.
Dust the fish lightly with flour; dip the floured fish into the batter, allowing excess to drip off. Fry until crispy and golden brown. Drain on paper towels.
Heat the tortillas in the microwave with a wet paper towel over them in ten second bursts until warm and pliable.
Build you taco; add the fish, the coleslaw, avocado, tomatoes, goat cheese and extra sauce. Garnish with parsley and enjoy!
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