BAJA STYLE FISH TACOS
Sorry to dissapoint you guys but as a Mexican I must tell you that we do not celebrate Cinco de Mayo. Actually it goes pretty unnoticed for us. But it seems a very popular celebration in other countries, so I thought why not doing a Tacos recipe!
- Beer Batter
1 cup all-purpose flour 1 tbsp salt 1/2 tbsp baking powder 1 cup beer (I used Corona)
- Cream Sauce 3 equal parts of mayonnaise and sour cream 1 tbsp grated lemon zest 2 tbsp fresh lemon juice Salt & pepper
- Fish Tacos: Oil, for frying 1/2 cup all-purpose flour 2 pounds skinned white fish (halibut or tilapia works) cut into 5 by 1/2-inch strips Corn tortillas 2 cups shredded white and red cabbage
For the Beer Batter, mix all ingredients in a bowl until they're well incorporated. Season the fish with salt and pepper and then coat them with flour, remove the excess. This step allows the beer batter to stick to the fish. Place the fillets inside the mix. Make sure it covers completely.
Pre heat the oil to 350° F. If you are not sure you can make a test with a piece of cabbage as shown in video. Once is hot, fry the fillets until golden brown, about 5 minutes. Then place them in a paper towel to drain the oil excess. If you are working in batches make sure to re heat the oil before the next one.
Finally, make the cream sauce by mixing all ingredients.
TIP! You can spicy it up by adding a chopped jalapeño or a smoked chipotle chile. Make tacos with corn tortillas, the cream sauce and top them with cabbage and lemon juice.