These crispy tasty little morsels of yum will transport you directly to summers in Baja. This dish is easy, bright, and delicious. Great for sharing with friends & perfect for the family taco night!
Author:
Lollygag
Ingredients
Fish Tacos
1 1/2 lbs. or 4 large boneless filets fresh Tilapia or Cod fish-cut into 1 inch cubes.
1 Tbsp. Pescado Verde Seasoning
1/2 Tsp. Salt
Fresh cracked pepper- 2 Turns
Canola oil for frying (or safflower oil)
6-8 Corn tortillas (Flour Tortillas can be used too)
Fish Batter
1 1/2 C. All Purpose Flour
1 ½ Tsp. Salt
1 ½ Tsp Baking powder
1 ½ Tsp. Sugar
3/4-1 C. Light beer-plus more if needed
1 Tsp. Hot sauce (Cholula or Tabasco sauce is recommended)
Avocado Crema
1/2 C. Mexican style sour cream or Crème Fraîche (sour cream if others are not easily available)
1 Large garlic clove- peeled and minced, or use a grate plate to emulsify.
2 lime- juiced
1 large ripe avocado-pitted and peeled
1/2-1 Tsp. of hot sauce (Tabasco or Cholula preferred) adjust to spiciness preferred.
1/2 Tsp. salt
1-2 Turns of fresh cracked pepper
Caramelized Onion Slaw
2 C. Thinly shredded cabbage
1/2 Red onion-cut into thin slices
1 Tsp. Extra Virgin Olive Oil
1/2 Tsp. Butter -optional
1 Tsp. Agave syrup
Salt and pepper to taste
Garnishes
4-6 Fresh lime wedges
1/4 C. Fresh Cilantro-stems removed & chopped
Directions
Taco Marinade
Marinate the fish cubes in Pescado Verde Taco seasoning, salt, and pepper while you prepare the sauce and slaw or for best flavor- for a few hours prior.
Avocado Crema
Using a small food processor, combine all of the sauce ingredients until it’s nice and smooth.
If needed add more lime juice if the sauce looks too thick.
Pour into a serving dish or condiment dispenser for easy drizzling and store in refrigerator until use.
Caramelized Onion Slaw
Heat a medium skillet or pan with 1 Tsp. of olive oil over medium heat.
Add the onions and cook for 1-2 minutes, then add shredded cabbage, salt & pepper.
Next add the butter and 1 Tsp. of agave syrup.
Toss onions and cabbage in pan to coat and cover, reducing heat to a medium low. Let simmer for 5-10 minutes or until slaw is looking browned and onions look translucent. Remove from heat into a small bowl for serving.
Remove from heat into a small bowl for serving.
Tacos
Preheat oven to 225 degrees F.
Wrap your tortillas in tin foil, completely closed to keep them from drying out, and place in the oven to warm just before starting to fry up your fish.
Batter
Starting with a medium bowl, add the flour, sugar, salt, baking powder, and batter seasonings.
Slowly add the beer whisking until your consistency is similar to a thick pancake batter and not too runny, so add the beer accordingly.
Add the hot sauce and stir well.
Add your marinated fish to the batter and combine well, making sure to cover all of the fish with batter.
Frying Your Fish
Heat enough oil to cover your fish in a large, deep, and heavy pan (about 5-6 inches deep) to 375 degrees F.
Note: An easy way to check if your oil is hot enough, is by placing a wooden spoon or spatula in your oil. If it bubbles around the edge of your utensil, then it is ready.
When your oil is hot- begin to work in small batches by removing a handful of fish from the batter, letting excess batter drip off first.
Carefully add each piece to the pan, one by one, making sure not to add too many at one time as overcrowding will make for uncooked and not so crispy fish.
Cook the fish until medium golden brown & using metal prongs to flip the fish in the oil occasionally to cook all sides of the fish.
When fish is crispy and golden brown, carefully remove each piece from your pan and place them on a paper towel lined baking sheet with a cooling rack over it. This will keep the fish nice and crispy! If you do not have a cooling rack then use a cutting board with paper towels to absorb the excess oils.
Repeat this process with the remainder of fish.
Assembly
Remove tortillas from the oven and carefully place 1-2 on each plate.
Add 2 pieces of fish (depending on size) on top of each tortilla.
Layer a bit of the slaw over your fish and drizzle with avocado crema. (Note: using a condiment dispenser is an easy way to serve this sauce)
Serve with favorite hot sauces or salsas of choice, or with a side of Spanish/Mexican-Boca del Rio Rice and/or Pineapple Party Guacamole and chips.
Recipe Note
* Please note that the cabbage will shrink quite a bit when cooled, so if you are cooking for a larger group you may want to double the cabbage recipe.
* If you want to sub the fish seasonings, you can also use 1 Tbsp of chipotle powder and ground coriander, or try cajun seasoning for a different flavor.
