California Fish Tacos

By á-4084

This traditional California Fish Taco recipe is filled with pickled onions, crispy fried white fish, and a creamy white sauce that is sure to become your new favorite sauce. Fish tacos are perfect for any occasion whether you need a yummy meal during the week or you need a recipe that will feed a crowd at your next BBQ or summer pool party. Pair these tacos with your favorite light Mexican beer and enjoy some sunshine while munching away.

Ingredients

• PICKLED ONIONS:
• 1 small red onion, halved and sliced thin
• 2 jalapeño chiles, stemmed and sliced into thin rings
• 1 cup white wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• CABBAGE:
• 3 cups shredded green cabbage
• 1/4 cup pickling liquid from pickled onions
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• WHITE SAUCE:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 2 tablespoons milk
• FISH:
• 2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
• salt and black pepper to taste
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 cup beer
• 1-quart peanut or vegetable oil
• 24 (6-inch) corn tortillas, warmed
• 1 cup fresh cilantro leaves

Details

Servings 6
Preparation time 30mins
Cooking time 45mins
Adapted from cookscountry.com

Preparation

Step 1

FOR THE PICKLED ONIONS:
Combine onion and jalapeños in a medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. Pickled onions can be made and refrigerated up to 2 days in advance.

FOR THE CABBAGE:
Toss all ingredients together in a bowl.

FOR THE WHITE SAUCE:
Whisk all ingredients together in a bowl. The sauce can be made and refrigerated up to 2 days in advance.

FOR THE FISH:
Adjust oven rack to middle position and heat oven to 200°F. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and black pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to a large Dutch oven until it measures about 3/4 inch deep and heat over medium-high heat to 350°F.

Working with 5 to 6 pieces at a time, remove fish from the batter, allowing excess to drip back into the bowl, and add to hot oil, briefly dragging fish along the surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325°F and 350°F. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350°F and repeat with remaining fish.

Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Serve.