Fish Tacos

17 ingredients
1 steps

Ingredients

  • SAUCE
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup crema mexicana
  • BATTER AND FISH
  • 1 cup all purpose flour
  • 1 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1 cup dark beer room temperature
  • 1 3/4 lbs halibut, cut into 5x 3/4 inch strips
  • 1 lime halved crosswise
  • 12 white corn tortillas
  • Veg oil (for deep frying)
  • 1 1/2 cups shredded red cabbage
  • 2 large tomatoes, chopped
  • Lime wedges
  • Bottled pepper sauce

Directions

  1. 1
    {"0":"FOR SAUCE","1":"Mix all ingredients in bowl, season with salt and pepper","3":"FOR BATTER AND FISH","4":"Whisk flour, salt, pepper in bowl","5":"Pour in beer, whisking until batter is smooth- let stand 15 minutes","7":"Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.","9":"Preheat oven to 200 F","10":"Heat skillet over medium heat","11":"Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over, heat 1 minute.","12":"Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.","14":"Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer- heat oil to 350 F. Slide 4 fish strips into oil.","15":"Fry until golden, abut 4 minutes.","16":"Transfer fish to paper-towel lined baking sheet, place in oven. Repeat.","18":"Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot sauce."}

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