Thursday, March 24, 2011

Baja Style Fish Tacos

I'm not a big fan of seafood, but I was craving fish tacos something fierce. I ended up with a super tasty dinner by combining two different recipes. Served with a simple black bean dish on the side, the only thing that could have made this dinner better was a large margarita.

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I know these pictures aren't too exciting, but these tacos are delicious. Make sure you warm the tortillas so they don't break and I've found layering two tortillas works best. I only used one pound of cod (half the price of halibut) and I had a bunch left over. Easily enough for 4-6 people. Also, the onion in the sauce is the perfect way to have crunch without using cabbage (not a fan). Try it.

Would I make this again? I know I always say yes, but that's just because I try to only share recipes I love. And this is definitely one to love.

Baja Style Fish Tacos

Ingredients:

Fish Tacos:

Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
avocado, sliced

For sauce:

1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion

Beer Batter:

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*

Directions:

1. For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

2. For the Sauce: Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

3. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

4. On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

5. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

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Source: Cooking Light and Marcela Valladolid

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