Beer Battered Fish Tacos with Baja Sauce
We're a SoCal family and we love our fish tacos. This version is the classic Southern California fish taco. If you haven't tried them, you simply must.
Foto: RecipeGirlBahan-bahan
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 small jalapeño pepper, (seeded & diced)
- ¼ cup freshly squeezed lime juice
- ½ cup chopped fresh cilantro
- 16 ounces firm white fish fillet, (cut into 1 1/2-inch pieces)
- 12 ounces Mexican beer
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- vegetable oil
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- ½ teaspoon baking powder
- 1 cup Mexican beer
- ½ teaspoon hot sauce
- 12 fresh corn tortillas, (warmed)
- 1 medium lime, (cut into wedges)
- ¾ cup shredded queso blanco or Monterey Jack cheese
- 3 cups shredded green cabbage
- ½ medium red onion, (cut into strips)
Langkah-langkah
Combine all ingredients; stir well. Refrigerate until ready for use.
Place fish in a heavy-duty large plastic ziploc bag. Combine bottle of beer and seasonings in a bowl. Pour into a ziploc bag with the fish; seal and chill 2 to 3 hours.
Pour oil to a depth of 1½-inches in a deep skillet or Dutch oven. Heat the oil to 360°F.
In a medium bowl, combine the flour, salt, sugar and baking powder. Whisk in 1 cup beer and hot sauce. Drain the fish, discarding the marinade. Coat the fish in batter.
Cook the fish in batches about 4 minutes, or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Drizzle with Baja sauce and serve immediately.
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