Saturday, October 29, 2011

Baja Fish Taco

The first time I had fish taco's was at Colorado last summer. It was soooo good and since then I used to make the fish by using the frozen breaded fish for the taco but not till I stumbled upon this wonderful blog that I was motivated to make my own beer battered fish.  Whoa...what am I saying "beer", yes, I used beer and tempura flour for the batter.  My family loved it.  You could never tell that liquor was used as there was no after taste.  

Pairing this taco is a white sauce, avocado salsa and some shredded lettuce.  Thats all you need for a wonderful dinner that is packed with spice, crunch and creaminess. Dont be dreaded when you see the long list of items...the result is worthwhile.

Source: Average Betty


1 pound whitefish cut into 2 inch pieces ( I used Cod)

Avocado Relish

1/2 cup diced tomato
1/4 cup diced jalapeno
1 tbsp chopped cilantro
1/4 cup diced onion
1/2 cup diced avocado
fresh lime
salt, pepper

White Sauce

1 1/2 tbsp plain yogurt
1 1/2 tbsp mayonnaise
fresh lime
dash hot sauce

Beer Batter

3/4 cup beer 
3/4 cup flour
1/2 tsp salt
( Instead of regular flour, if you have tempura flour, use that)


1 cup finely shredded lettuce ( I got the prepacked lettuce)
8 corn tortillas ( I used flour tortilla)
your favorite hot sauce
fresh lime wedges

Make the Avocado Relish:

In a bowl combine tomato, jalapeno, cilantro, onion, avocado, fresh lime, black pepper and salt. Stir together. Set aside.

Make the White Sauce:

In another bowl combine yogurt, mayonnaise, a dash of hot sauce and a squeeze of lime. Stir together until smooth. Set aside.

In a third bowl combine flour, salt and your favorite beer (or sparkling water if you don’t care to use beer). Stir together until smooth. Batter will have the consistency of thickish pancake batter. Add fish pieces to flour mixture. Coat thoroughly. Heat canola oil in a tall-sided heavy pot/pan over medium-high heat. Slowly add battered fish to oil and fry 3-6 minutes total. Remove from oil and drain on a paper towel. Sprinkle with sea salt.

On a warmed tortilla, spread the yogurt mixture. Add a few pieces of fish. Top with a sprinkling of lettuce. Serve with lime and avocado relish. Squeeze lime over cabbage and top with avocado relish.

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