I have to admit that the first time I heard of a fish taco I was not all that thrilled. I just couldn’t mentally place fish inside a tortilla. And then, I tried one. We had just moved to Southern California and ended up at a fish taco place. I couldn’t believe I had gone for so long without this amazingly tasty taco.
This fish taco recipe is made with a beer batter. Beer batters are light and airy and make a beautiful crust for fish. I also made these with Tilapia. Tilapia ia an expensive, mild fish that will shine with this beer batter.
The sauce I make for this fish taco recipe is not authentic but is excellent. The tartness of the yogurt will temper the mayonnaise flavor. Add some cumin and lime and you have a winner sauce.
Here is what you are going to need for this fish taco recipe:
16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
2 cups shredded green or red cabbage
1 large tomato chopped
Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.
In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.
Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.
Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.