Soft Fish Tacos

Name: Soft Fish Tacos
Ingredients: 1/4 cup mayonnaise; 1/4 cup ketchup; 1/4 cup crema mexicana*; 1 cup all purpose flour; 1 teaspoon fine sea salt; 1/2 teaspoon ground pepper; 1 cup dark beer, room temperature; 13/4 pounds halibut, cut into 5x3/4-inch strips; 1 lime, halved crosswise; 12 white corn tortillas; Vegetable oil (for deep-frying); 1 1/2 cups shredded red cabbage; 2 large tomatoes, chopped; Lime wedges; Bottled hot pepper sauce

15 ingredients

28 steps

Ingredients

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup crema mexicana*
1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1 cup dark beer, room temperature
13/4 pounds halibut, cut into 5x3/4-inch strips
1 lime, halved crosswise
12 white corn tortillas
Vegetable oil (for deep-frying)
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
Bottled hot pepper sauce

Directions

1

Mix all ingredients in bowl; season with salt and pepper.
2

Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth.
3

Let stand 15 minutes.
4

Sprinkle fish with salt and pepper.
5

Squeeze some lime juice over each strip.
6

Let stand 15 minutes.
7

Mix fish into batter.
8

Preheat oven to 200F.
9

Heat skillet over medium heat.
10

Stack 2 tortillas.
11

Sprinkle top with water.
12

Place in skillet, wet side down.
13

Heat 1 minute.
14

Sprinkle top with water.
15

Turn stack over; heat 1 minute.
16

Transfer stack to large sheet of heavy-duty foil.
17

Repeat.
18

Enclose tortillas in foil.
19

Place in oven.
20

Pour oil into medium skillet to reach depth of 1 inch.
21

Attach deep-fry thermometer; heat oil to 350F.
22

Slide 4 fish strips into oil.
23

Fry until golden, about 4 minutes.
24

Transfer fish to paper-towel-lined baking sheet; place in oven.
25

Repeat.
26

Fill each warm tortilla with 2 fish strips.
27

Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
28

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.