Baja Style Fish Tacos: Perfect for Football Sunday!

Baja Style Fish Tacos

Living here in San Diego County, we’ve enjoyed better Mexican food than most of the US. I have friends and family who complain after moving away, that the thing they miss the most (besides me, I would hope!) is the Mexican food. And when I try a taco in their cities, I understand why. We’ve just got it going on, in the food choices we enjoy, and there’s no reason why we can’t make great Mexican food at home too. We have all the great fresh produce, local harvest farms and wonderful salsas to choose from ( or make ourselves). We drive down San Vicente and pass the avocado stand, so many for $5. We are living in food heaven, and with this recipe you can share great Baja style tacos with your friends and family, maybe for the next Charger game if they actually televise it. Ok, had to get a dig in.

So here is my take on a great fish taco. First what to gather together:

Ingredients:

Batter:

• 1 ½ cups flour
• 1 bottle beer
•  1 tsp salt
• ½ tsp pepper
• Dash cumin & cayenne (to taste)

Cream Sauce:

• ½ cup mayonnaise
• ¾ cup sour cream (or crème fraiche or if you’d like, try greek yogurt for fewer calories)
• 2 tsp grated lemon zest
• 2 tbsp cold water
• 2 tbsp lemon juice
• Sea Salt and Pepper to taste

 Tacos:

• Light oil like Canola for deep frying in large heavy skillet or fryer
• 1 cup flour
• Salt and Pepper as rub
• 2 lbs cod ( or halibut) cut into 5” x 1” strips
• Corn Tortillas
• Shredded Cabbage ( 2-3 cups)
• Salsa of your choice

 Make the cream sauce by whisking all ingredients, cover and chill.  This can be done a couple days ahead.

 Pour an inch of oil into heavy skillet. Heat until very hot- I dip a wooden spoon in it and it sizzles when hot, about 350 degrees. As oil is heating, make batter. Just mix ingredients in a bowl and set near stove. In another dish or plate, put flour for dredging fish before dipping in batter. This allows the batter to stick to the fish.

 Rub salt and pepper on the strips of fish, then dredge thru flour, then dip in batter. Fry in pan with room between so batter covered fish doesn’t stick together. I use tongs to move and flip. Do in a few batches, until golden brown on both sides, setting on a paper towel lined plate as each batch is done. Place fish on corn tortilla, add shredded cabbage, then spoon cream sauce. Salsa/lemon wedges if desired.

This recipe makes enough for 8-10 people. Like for a Charger game, if it gets sold out…can you tell I hate that rule? But I digress...might work for tail gating too, if you fry the fish at home before you leave. Enjoy and let me know what you think, ok?