Fish Tacos

fish taco
It’s summer, and while most people are firing up the BBQ, I am all about fish tacos. There are many good places to get them in SO CAL, but I prefer them homemade … mainly so that I can pig-out on the cheap.

Fish Tacos are big here in Southern California and throughout Baja, where it was first popularized by the good people of Ensenada. That thriving seaport town that has been a popular destination for boozers since prohibition, when it was frequented by the Hollywood elite.

Many vendors will insist that the fish should be shark, but really any firm, mild fish will do. They say the batter recipe, which is very tempura-like, was brought by Japanese fishermen.

INGREDIENTS

Salsa:
3 large ripe tomatoes, chopped
3 scallions, chopped
3 cloves garlic, chopped
1 bunch cilantro, chopped
2 jalapeno chilies, chopped
Juice of 3 limes
1 TB. ground cumin
1 tsp. pepper sauce
1 tsp. salt

Guacamole:
2 ripe avocados
1-2 TB. lime juice
1/2 tsp. salt
pinch of cumin
pepper sauce (to taste)
mince onion (to taste)

1-2 lb. firm white fish sliced into 1-inch strips
Juice of 2 limes

Batter:
2 eggs
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
2 cups peanut oil for frying

2 cups cabbage, shredded
1 cup sour cream

12 corn tortillas

METHOD

  1. Salsa: in a large bowl combine the tomatoes, scallions, garlic, cilantro, jalapenos, lime juice (3 limes), cumin, pepper sauce, and salt. Mix well and set aside to macerate.
  2. Guacamole: In a separate bowl mash-up avocados. Add 1-2 tablespoons of lime juice, 1/2 teaspoon salt, a pinch of cumin, and pepper sauce and minced onion to taste.
  3. Rinse fish, pat dry, drizzle with lime juice (2 limes) and set aside.
  4. In a separate bowl whisk the eggs well. Add flour, salt and pepper, whisk until smooth and refrigerate 20 minutes. Wrap the tortillas in tin foil and warm in a 200˚ F oven.
  5. Heat oil over high heat until it reaches 375˚F. Add the fish to the batter and stir to coat. Drop the fish into the hot oil piece by piece, and fry until golden brown, 2-3 minutes. Drain on a paper towel and sprinkle with salt.

To serve fill tortillas with fried fish, salsa, shredded cabbage, a dollop of sour cream, and a dollop of guacamole.

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