My Fish Tacos
I have eaten more than my share of fish tacos while living in Baja. But the beach is a half-hour drive from my house, so I was on a mission to find a fish taco recipe that I could make at home—one that was as delicious and authentic as the taco they serve at my favorite Rosarito taco shack. This is what I came up with—and I’m happy to say it competes!
Michelades and spicy seafood are the common remedy for a bad hangover. To make a michelada, freeze a beer mug; then moisten the rim with lime juice and coat it with salt. Add and 1/4 cup fresh lime juice (someone actually made me one of these with fake lime juice once-only once). Add beer, and drink before the ice melts.
Recipe information
Yield
serves 6 to 8
Ingredients
Lemon Cream
Fish
Preparation
Step 1
To make the lemon cream, whisk the mayonnaise, sour cream, and crema in a medium bowl. Whisk in the lemon zest, lemon juice, and 2 tablespoons water. Season the cream sauce to taste with salt and pepper. (The sauce can be made 3 days ahead. Cover and refrigerate.)
Step 2
To cook the fish, add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil to 350°F.
Step 3
Combine the flour and 1 teaspoon salt on a plate and mix to combine. Sprinkle the fish pieces all over with salt and pepper, and then coat them with the prepared flour.
Step 4
Working in batches, turn the floured fish pieces in the beer batter, coating them on both sides. Fry in the hot oil for 5 minutes, or until the fish is golden brown and cooked through. Transfer to paper towels to drain.
Step 5
Make tacos with the tortillas and fish, topping each with some of the lemon cream, shredded cabbage, tomatillo salsa, and pickled jalapeños if desired.
