Fish Tacos
Tacos de PescadoIn Baja, where fresh fish is plentiful along both coasts of the peninsula, fish tacos are among the most popular quick snacks in the region. My brother-in-law, Frank Davis, lives part of each year in Baja and uses this standard procedure to make the typical fish tacos made by many food vendors in Ensenada.
Equipment
- medium bowl
Ingredients
Makes 6 tacos
- 4 ripe medium tomatoes finely chopped
- 1 small garlic clove finely chopped
- ¼ onion finely chopped
- 1 serrano chile with seeds or seeded jalapeño chile finely chopped
- 2 tablespoons chopped fresh cilantro
- ¾ teaspoon salt
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- 6 fish fillets about 2 inches wide by 4 inches long
- ½ cup all-purpose flour
- ⅛ teaspoon garlic powder
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup beer any kind
- Oil for frying
- 6 corn tortillas
- ¼ small head cabbage finely shredded
- Lime wedges
Instructions
- In a medium bowl, mix together the tomatoes, garlic, onion, chile, cilantro, and ¼ teaspoon of the salt.
- Set the salsa aside.
- In another bowl, mix the mayonnaise and yogurt together.
- Set aside.
- Pat the fish dry with paper towels.
- In a medium bowl mix the flour, garlic powder, ½ teaspoon of the salt and pepper.
- Stir in the beer and mix well.
- Dip the fish into the beer batter and lay on waxed paper 15 to 20 minutes.
- In a deep skillet, pour oil to a depth of 2 inches and heat to 375°.
- Fry the fish, 2 pieces at a time, turning once until crisp and golden brown outside and barely flakes inside.
- Drain on paper towels.
- Heat a dry nonstick skillet and warm the tortillas, 1 at a time until soft and pliable.
- Stack between layers of a clean kitchen towel to keep warm.
- To assemble, layer on each warm tortilla 1 fish fillet, plus the amount of salsa, mayonnaise, and cabbage desired.
- Fold in half and serve.
