Fish Tacos
From sola 16 years ago
- 20 minutes to make
- Serves 8
Anyone fortunate enough to have had Southern Caifornia fish tacos,knows what I am talking about! These wil take you back with all the true flavors.A fresh feast for warm weather.A little bit of work;but worth it.
Ingredients
- 1 Cup all-purpose flour shopping list
- 2 tbls cornstarch shopping list
- 1 Tsp. baking powder shopping list
- 1 Tsp.salt shopping list
- 1 egg shopping list
- 1 cup beer shopping list
- 1/2 cup palin yogurt shopping list
- 1/2 cup mayo shopping list
- 1 lime,juiced shopping list
- 1 jalapeno,minced shopping list
- 1 tsp.capers shopping list
- 1/2 tsp.dried oregano shopping list
- 1/2 tsp.ground cumin shopping list
- 1/2 tsp.dillweed shopping list
- 1 tsp.ground cayenne shopping list
- 1 QT oil for frying shopping list
- 1 lb,firm fleshed white fish,such as cod,cut into 2-3 ounce portions shopping list
- 1,12 ounce package corn tortillas shopping list
- 1/2 cup cabbage,finely shredded shopping list
How to make it
- For batter;In a large bowl,combine flour,cornstarch,baking powder and salt.Blend egg and beer,then quickly stir into flour mixture.(dont worry about a few lumps)
- For taco sauce;In a medium bowl,mix together yogurt and mayo.Gradually stir in lime juice until consistency is slightly runny,season with jalapeno,capers and spices.Keep chilled until ready to serve.
- Heat oil in deep-fryer or large heavy pan to 375 degrees.
- Dust fish pieces lightly in flour.Dip in beer batter and fry until crisp and golden brown.Remove and drain on wire rack over paper towels.Lightly fry tortillas in batches;not too crisp.Drain on paper towels.
- To serve,place fried fish in tortilla top with shredded cabbage,and yogurt sauce.
The Rating
Reviewed by 4 people-
I love these ... thanks...
linebb956
in La Feria loved it
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I eat fish tacos any time I find them on a menu - yes, the best ones are in So Cal. = )
sunny
in Portland loved it
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