My last post got my mind on the Southern California Fish Taco that inspired it, and with it being mid-summer here in the states, I went ahead and posted this recipe. Most traditional methods call for hand-made flour tortillas, but it’s a matter of personal preference.
Baja Fish Tacos
- 1 pound Tiliapia fillets (other firm white fish fillets, such as catfish, cod, or halibut, or tilapia, may be used instead), cut into 3-inch-by-¾-inch strips
- 16 corn tortillas
- 1 teaspoon salt
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- ¼ cup whole milk
- 1 tablespoon Sriracha sauce, or more to taste
- 1 small garlic clove, minced
- 3 limes
- 1 quart canola or vegetable oil
- 2 cups all-purpose flour
- One 12-ounce bottle Negra Modelo or other lager
- 1½ cup white cabbage, very finely shredded
- ½ cup red cabbage, very finely shredded
- ½ cup diced tomatoes
- 1 ripe avocado, thinly sliced
- 1 cup fresh cilantro leaves
Heat the oil to 350°F in a deep pot over medium-high heat. In a medium bowl, whisk together the flour, beer, and 1 teaspoon salt; the mixture should have the texture of pancake batter. When the oil is hot (if you don’t have a thermometer, you can test it by dropping in a bit of batter and seeing if it sizzles), dip the fish pieces in the batter and fry them in batches until golden brown, 2 to 3 minutes. Drain on paper towels and season with salt.
Make the sauce: Combine the mayonnaise, crema, milk, Sriracha, garlic, and the juice of ½ lime in a small bowl. Taste and adjust the seasoning. Cut the remaining 2½ limes into wedges.
Arrange the tortillas on a serving plate and place one piece of fish on each. Top each taco with a large pinch of shredded cabbage, diced tomato, a drizzle of sauce, a slice of avocado, and a few cilantro leaves. Serve immediately with lime wedges.