Fish Tacos

Fish Tacos

Seafood
Fish, Tacos, Main Dish, Appetizer

Serves 4 as a starter, or 2 as a main course

There are many delicious versions of this southern California specialty. I think you'll like this one. Grilled fish tacos are also great, but the classic fried fish taco is all about contrasting textures. It’s hard to beat the combination of textures and flavors in every bite.

Ingredients #

This looks like a lot, but just make the cremas, prep the garnishes and shred the cabbage in advance – now you have nothing to do but fry some fish.

  • For tacos: #

    • 20 corn tortillas
    • Some vegetable oil and a brush
    • 1 large egg
    • 1/2 cup beer (any American lager is fine)
    • 1/2 cup flour
    • 2 tsp of the seasoning mix described below
    • 1/2 tsp baking powder
    • 2 lbs cod loin filet, cut into 4x1x1/2” strips
    • 4 cups peanut oil for frying
    • 4 cups finely shredded cabbage (green or red, or a mixture)
    • Lime wedges
    • Chipotle crema (recipe below)
    • Poblano Crema (recipe below)
    • Fresh salsa and/or pico de gallo (to your own taste)
    • 1 cup chopped fresh cilantro
    • Crumbled cotilla cheese to garnish, if desired

  • For seasoning: #

    • 2 tbsp chili powder
    • 2 tbsp ground paprika (smoked if you have it)
    • 1 tbsp ground coriander
    • 1 tbsp garlic powder
    • 1 tbsp kosher salt
    • 1 tbsp dried oregano
    • 2 tsp ground cumin
    • 1 tsp ground black pepper
    • 1 tsp cayenne pepper
    • 1 tsp crushed red pepper

  • For chipotle crema: #

    • 1/2 cup Mexican crema
    • 1/4 cup sour cream
    • 1/4 cup heavy cream
    • 2 chipotle chilies in adobo
    • 1 large pinch salt
    • A squeeze of lime juice

  • For poblano crema: #

    • 1/2 cup Mexican crema
    • 1/4 cup sour cream
    • 1/4 cup heavy cream
    • 1 roasted Poblano chili, peeled and deseeded
    • 1 large pinch of salt
    • A squeeze of lime juice

Instructions #

Seasoning Mixture #

Combine all ingredients in a small bowl, and set aside.

Chipotle Crema #

Place the crema, sour cream, and whole cream in a blender with the salt. Roughly chop the chipotles and add them (along with any adobo and juices) to the blender. Blend just until smooth. Stir in the lime juice, and correct seasoning if necessary. Remove to a small bowl and set aside.

Poblano Crema #

Follow the instructions for Chipotle crema, replacing the chipotle with roasted poblanos or Hatch chiles that have been skinned, seeded, and roughly chopped.

The Tacos #

Prepare the seasoning mixture and cremas (as above). Cover and refrigerate the cremas.

Brush tortillas lightly with oil, and warm each of them in a comal or dry cast-iron pan over medium heat, turning frequently until they are pliable, warm, and just beginning to toast on the edges. Place in a tortilla warmer or wrap in a kitchen towel, and set aside

In a large pot or deep fryer, heat the oil to 350 degrees F. over high heat.

In a large bowl, beat the egg with the beer. Add the flour, seasoning, and baking powder, and whisk to make a thin batter.

Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with a bit more of the seasoning mixture.

Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately.