La Casa Baja Fish Tacos

Directions

Taco Marinade

1. 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

1. Using a small food processor, combine all of the sauce ingredients until it’s nice and smooth.

   
   

2. If needed add more lime juice if the sauce looks too thick.

   
   

3. Pour into a serving dish or condiment dispenser for easy drizzling and store in refrigerator until use.
   

Caramelized Onion Slaw

1. Heat a medium skillet or pan with 1 Tsp. of olive oil over medium heat.

   
   

2. Add the onions and cook for 1-2 minutes, then add shredded cabbage, salt & pepper.
   

3. Next add the butter and 1 Tsp. of agave syrup.
   

4. 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.

   
   

5. Remove from heat into a small bowl for serving.

Tacos

1. Preheat oven to 225 degrees F.
   

2. 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

1. Starting with a medium bowl, add the flour, sugar, salt, baking powder, and batter seasonings.
   

2. Slowly add the beer whisking until your consistency is similar to a thick pancake batter and not too runny, so add the beer accordingly.

   
   

3. Add the hot sauce and stir well.
   

4. Add your marinated fish to the batter and combine well, making sure to cover all of the fish with batter.
   

Frying Your Fish

1. 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.
   

2. 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.
   

3. 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.
   

4. 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.
   

5. 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. 

6. Repeat this process with the remainder of fish.

   
   

Assembly

1. Remove tortillas from the oven and carefully place 1-2 on each plate.
   

2. Add 2 pieces of fish (depending on size) on top of each tortilla.
   

3. 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)
   

4. 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.