![]() ![]() Transfer the halibut to a griddle or large frying pan over medium-high heat and cook for 3 to 4 minutes per side, or until well browned on both sides and cooked throughout.īreak up the fish into large chunks and evenly distribute them between the tortillas and the cabbage, salsa, and cheese. Next, coat the fish on both sides heavily with the oil and spices. Cheese – Crumbled queso fresco is great in this dish, and cotija will also work.Ĭombine the spice rub with oil in a large shallow bowl or plate.Cabbage – I like to use a combination of green and purple cabbage, but you can just use one or the other.Tortillas – Corn tortillas are the best tortilla to use.Salsa – My mango salsa is what you should use in this dish.Spices – I use my Mexican spice blend, a combination of staple household spices.Fish – I used fresh halibut, but other good fish to use would be cod, Mahi Mahi, snapper, grouper, or flounder.This option gives the fish a healthier, fresher taste than the traditional version. My take on the fish taco is slightly different as I do not use sauce or sour cream instead of crumbled queso fresco. There are some nuances when creating this recipe, as you will notice that it can change drastically depending on who is making and serving it, just like with my Baja fish tacos. They consist of grilled or fried fish in a corn tortilla shell with lettuce or cabbage, salsa, sour cream, or a sauce. Fish Tacosįish tacos, also known as tacos de Pescado, were created in the Baja of California, Mexico. If you love it just like I do, you must try my blackened salmon recipe or Fish Fry. I could eat fish every single day of my life if I could. ![]() From shredded cabbage to mango salsa, you will love the flavor combination in these. Bring it to the table with the warm corn tortillas and all the condiments for everyone to make delicious tacos.This Fish Taco Recipe uses spice-rubbed halibut served with Mango Salsa and Queso Fresco in a fresh corn tortilla. Transfer the crispy fish to a warm platter. Drain on paper towels and keep warm in a low oven on a wire rack set over a sheet pan while you fry the rest of the fish. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the oil, letting it dangle a few seconds before letting it go (this helps to keep them from sticking on the bottom). While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square. Heat the oil in a deep heavy skillet to 375 degrees. Set out with the cabbage, salsa and limes in serving bowls.įry the fish. Mix together the mayonnaise, crema or sour cream and enough milk to give the mixture an easily spoonable consistency scrape into a serving bowl. ![]() Whisk in the beer or water, then add the flour and baking powder and whisk just until combined. Scrape into a medium bowl and add the oregano, black pepper, mustard, chicken base or bouillon, and ½ teaspoon salt. ![]() Finely chop the garlic, sprinkle generously with salt, then mash back and forth with the side of your knife across your cutting board until crushed to a puree. 1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation-think halibut, sea bass, grouper, cod and the like).Vegetable oil to a depth of 1 1/2 inches for frying.About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina).1 cup (or more) thinly sliced cabbage (I like Napa cabbage best).1/3 cup Mexican crema, crème fraiche or sour cream.1 cup all-purpose flour (or use cake flour for a slightly lighter crust).1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon.1 teaspoon yellow mustard (like French's). ![]()
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