True story: I have never had fish tacos. I have no idea how I’ve managed to skip over that, considering the amount of tacos, burritos, etc., that I eat. Yet somehow, in my 24 years I’ve yet to have a fish taco. Well, that all changed on Sunday night, when I decided to attempt to make my very own baja fish tacos. Oh yeah – you didn’t think I wasn’t going to beer batter and deep-fry those bad-boys, did you?
Like breakfast food, I’m typically not a big seafood fan either. Aside from a good piece of salmon, the occasional tuna steak or tuna sandwich, maybe a crab cake and of course sushi, I really don’t eat fish (I actually can’t stand shrimp or lobster). And as for the aforementioned foods, I eat each of them probably about once a year (with the exception of sushi which is maybe 3 times). But, deep frying things tends to hide their flavor, at least a bit, so I’ll always eat a piece of fried fish. It’s true that they say everything tastes better fried. I challenge you to find a food that tastes better not fried!
Anyway, it’s pretty straight forward and easy. Of course the whole hot bubbling oil thing freaks me out, but I was able to get past it, by standing far away from the stove. Plus this time I was smart enough to put it in a big pot, instead of in a shallow skillet – that helped a lot. It was a nice end to a productive weekend.
Baja Style Fish Tacos
– Makes about 8 tacos –
1/2 pound fish (I used cod, but you could use haddock, flounder, or fluke)
8 corn or flour tortillas
6 Tbsp flour
6 Tbsp beer (any kind will do)
1 cup canola oil (for frying)
1/2 cup shredded cabbage (I used a coleslaw mix)
1/4 cup diced tomatoes and jalapeno mixture (I used Rotel)
1/4 cup plain Greek yogurt (Chobani, of course)
Dash of your favorite hot sauce
Squeeze of a lime
1. In a bowl, combine flour and beer – it’ll be kind of like a pancake mixture.
2. Cut fish into small cubes, and drop into flour and beer mixture. Stir to combine and fully coat fish.
3. In a separate bowl, combine Greek yogurt, hot sauce, and lime. Make sure to mix well to fully incorporate.
4. In a deep skillet, heat oil. Once heated, carefully drop pieces of fish into oil. Cook on first side about 6-8 minutes till golden brown. Flip onto the other side and cook for an additional 2-4 minutes.
5. While fish is cooking, assemble tortillas with yogurt mixture first, followed by cabbage, then tomato mixture. Once fish is complete, place 2-3 pieces on each tortilla.