Killer Fish Taco Recipe

Yield 12 tacos

I don’t miss San Diego very much but I do miss those tacos. Good ones on the East Coast are few and far between so I had to come up with my own recipe. Give it a try, it’s a great summertime treat….

Beer Batter

• 2 Eggs
• 2 Cups All Purpose Flour
• 2 Cups Pale Beer
• 2 TBSP Corn Starch
• 2 tsp baking powder
• 2 tsp sea salt
• Fresh ground black pepper
• Mix together all ingredients & mix until smooth. Set aside

Taco Sauce

• 3 cups sour cream
• 2 tsp lime zest
• 2 Tbsp fresh lime juice
• 1/4 tsp cumin
• 1/4 tsp chipolte powder
• 1/4 cup chopped cilantro
• Salt to taste
• Whisk together all ingredients

Fish

• 1.5 lbs fresh cod cut into finger sized strips

Tortillas

• 24 white corn tortilla (don’t go for the flour tortilla. It’s just not the same)
• Wrap in foil & heat in an 350 degree oven until soft & moist.

Garnish

• 1 head green cabbage cored & fine julienned
• 2 ripe tomatoes concassed
• 2 Jalapenos fine julienned (seeds removed)
• Fresh chopped cilantro

Get Cookin’

• Pre heat fryer to 350 degrees
• Dip each piece of fish in batter and carefully place in fryer. Don’t overload the fryer. Do this in multiple batches.
• When the fish is golden brown remove & place on a sheet pan with paper towels.
• Season with salt.

Assembly

• Double layer 2 tortillas per taco
• Spread a Tbsp of Sauce on the tortilla, then add a handful of cabbage.
• Place 2 pieces of cooked cod on top of cabbage
• Garnish with tomato, chopped cilantro & jalapeno