Coastal baja, mexico, is where the fish taco was first assembled. And thanks to surfer dudes looking for a cheap but filling meal, this recipe made its way to San Diego. Today fish tacos are enjoyed by anglers across the country. Be advised: You have not made a fish taco correctly unless it is a complete mess to eat.
3/4 cup flour
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper to taste
1 egg yolk
4 oz. dark beer
canola oil for frying
1/2 cup mayonnaise
1 tbsp chopped cilantro
shredded cheese (optional)
1 ripe avocado
2 cups shredded cabbage
1 lb. white flaky fish, such as cod, halibut or tautog
lime for squeezing
STEP 1 In a medium bowl combine flour, baking powder, spices, beer and egg yolk and blend. Cover the batter and refrigerate.
STEP 2 Cut fish into oblong slices and coat with batter.
STEP 3 In a medium frying pan, heat oil to 375 ¿ree; F.
STEP 4 Meanwhile, combine mayo, cilantro and lime juice. Thinly slice avocado.
STEP 5 Once the oil is hot, add fish and fry for four to five minutes on all sides. While the fish is cooking, steam the tortillas.
STEP 6 To prepare, place fish, avocado, cabbage and shredded cheese on steamed tortilla. Add sauce to taste, squeeze a lime and fold.