What do you get when you take a taco and fill it with delicious fish? A fish taco!
Now while tacos have been part of Mexico’s culinary history for many years, fish tacos were born in the last few decades. Fish Tacos are said to come from Baja California, Mexico’s northernmost state.
This delicious fish taco consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla topped with a crunchy cabbage slaw and sauce.
There are many variations of Baja style tacos you can make, and a variety of white fish to choose from. Choose a fish like mahi mahi, grouper, flounder, halibut or cod for the tastiest Baja-style tacos.
Fish tacos are fairly easy to prepare – if you have all the ingredients on hand – but they’re also festive and fun for guests. You can prepare much of the ingredients ahead of time and store in the refrigerator until time to chow down.
3 cups shredded red cabbage (thinner is better)
1 small red onion, sliced
1/2 cup fresh chopped cilantro
3 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon olive oil
Sea salt to taste
1-2 chipotle peppers or more depending on level of spice, plus sauce (you can find chipotle peppers in adobo in the grocery aisle)
1 lime, juiced
1 large garlic clove, shredded
1/4 cup mayonnaise
1/4 sour cream
1 cup all-purpose flour
1 cup beer, like Corona
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Juice from 1/2 lime
1 1/2 pounds your choice of skinless boneless white fish (I used wild fresh cod)
Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a bowl. Place in refrigerator.
In a small bowl, stir together mayo, yogurt with lime juice and garlic. Add 1-2 chipotle peppers in adobo sauce; use more peppers for a spicy sauce. Use a hand blender to chop peppers until sauce is smooth. Cover bowl and refrigerate.
When you’re ready to eat, prepare the beer batter by whisking together the flour, salt and pepper in a medium bowl. Pour in the beer and stir. Cut the fish into strips, about one inch wide and three inches long. Dip the fish into the beer batter, mixing with fingers to coat.
In a cast-iron skillet, add about 1/2 inch of cooking oil. Once the oil is hot, add the battered fish and fry about 2-3 minutes a side. When the fish is golden brown, transfer to a paper towel-lined plate.
Allow guests to assemble their own tacos. For mess-free hands, use Old El Paso Tortilla Bowls. Add fish, and top with a heap of coleslaw and chipotle sauce. Serve with lime wedges, and cilantro.
Note: To substitute for gluten free, set aside a few strips of fish, and dip into gluten-free bread crumbs. Fry in a separate pan. Serve with corn flour tortillas, or Old El Paso Hard Taco Shells.
Disclosure: I’ve partnered with Old El Paso and as such receive perks and compensation for my participation. As always, the opinions expressed herein are my own.