Fish Tacos San Diego Style

The fish for this recipe can be battered and fried or baked. Both version are given here
Photo by Lil B.
Adapted from 2.bp.blogspot.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from 2.bp.blogspot.com

Ingredients

  • Sauce:

  • 1

    c. Mexican crema, or 1/2 c. plain yoghurt mixed with 1/2 mayo

  • 4

    tsps lime juice

  • 1/2

    tsp ground cumin

  • 1/2

    tsp ground coriander

  • 1/2

    tsp dried dill

  • 1/2

    tsp dried oregano

  • 1

    tsp Mexican style hot sauce

  • 1/2

    tsp garlic powder

  • 1/2

    habenero chile, finely minced

  • 1/4

    fresh cilantro, chopped

  • 1/2

    tsp salt

  • Ground white pepper to taste

  • Fish:

  • 1.5

    lbs firm white fish such as cod or tilapia cut into long strips or chunks (if baking)

  • Batter:

  • 2

    c. all purpose flour

  • 1

    bottle Mexican beer (your choice of flavor)

  • 2

    tsp salt

  • Flour for dredging

  • Oil for frying, if you're cooking the fish that way

  • If you baking the fish:

  • Oil

  • Chili powder

  • Cumin

  • Salt

  • Lime Juice

  • For serving

  • 8

    8" flour tortillas

  • Red cabbage, shredded. Rinse it well to prevent it from staining the sauce purple

  • Cilantro, chopped

  • Red onions, thinly sliced

  • Lime wedges

Directions

Sauce: Combine all the ingredients together and set aside in the refrigerator until serving time Fish, if frying: 1) Combine the flour and salt, slowly whisk in the beer and mix until combined 2) Heat oil to 375 3) Dredge the fish in the flour and then dunk in the batter. Deep fry for about 3 minutes until golden brown and cooked through Fish, if baking 1) Preheat oven to 375 2) Sprinkle both sides of the fish with oil and then lightly sprinkle with the rest of the seasoning 3) Bake for 15 - 25 minutes until cooked through (the exact time will depend on the thickness of the fish) When ready to serve, Heat the tortillas on a grill or griddle until just pliable. Divide the fish among the tortillas and garnish with the sauce, cabbage, cilantro and red onion. Serve with a lime wedge on the side

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