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Fish Tacos

By Leslie Blythe  , ,   

May 15, 2015

Fish Tacos originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the US, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington.

  • Prep: 40 mins
  • Cook: 20 mins
  • Yields: 8 Servings

Ingredients

Beer Batter

1 cup all-purpose flour

2 Tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

White Sauce

1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeño pepper, minced

1 teaspoon capers, minced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

Tacos

1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions

12 ounce package corn tortillas

1/2 medium head cabbage, finely shredded

Directions

Beer Batter

1In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

White sauce

1In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, oregano, cumin, dill, and cayenne.

2Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

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