Tags
When I lived in Texas I’d never even heard of fish tacos. Then Dana, who grew up in the San Francisco Bay Area, came into my life and started introducing me to some new tastes. I remember raising my eyebrows at the thought of fish in a taco and was sure that he was messing with me. But he took me to some California taquerias and taco trucks (the best food ev-var) where I grew to love those warm tortillas full of fried fish, shredded cabbage and tangy, lime-zested sauce. Through experimentation I came up with my version using sautéed or grilled fish, as opposed to breaded and fried. They were pretty good, but every once in a while, it was so satisfying to eat the full monty with breaded, fried cod topped with cabbage and that zingy sauce. When we moved up here, I mourned the loss of taco truck fare and the little taqueria dives I’d grown so fond of. Then I read this recipe and saw all the positive reviews . . . I got a very good feeling. I tried it and the guys were went wild. This recipe is now safely stored in my keeper file – the beer batter is perfect, the sauce is bossy and together they are soooo good. The only problem I had with it, is that it doesn’t photograph worth a darn. Please don’t let the photo turn you off – this is a “must try” recipe. If nothing else, whip up a batch of that sauce to try with your own fish recipe – it’s incredible!
Fish Tacos
(Slightly Adapted from Allrecipes) Full Recipe Serves 8
Sauce
- 1/2 cup plain yogurt (I’ve substituted sour cream and it works equally well)
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper (this can be cut back to 1/2 tsp, if you just can’t take the heat)
Puree all in the food processor. Put in a small dish and cover. Set aside and let the flavors blend. May be made ahead and refrigerated.
Beer Batter
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup beer
To make beer batter, combine flour, cornstarch, baking powder, and salt in a large bowl. Blend egg and beer in a measuring cup, then quickly whisk it into the flour mixture.
Remaining Ingredients
- oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions (I like to cut mine in smaller portions which makes more breading – you choose)
- 1 (12 ounce) package large corn tortillas
- 1/2 medium head cabbage, finely shredded
Directions
- While the recipe gave instruction for a deep fat fryer, I adapted it by using an iron skillet with a good 1/2″ of canola oil heated at slightly higher than medium heat. (The deep fryer direction is – 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Serve these with lime wedges.
Russ said:
Not my thing. I had them at Baja Fresh once and they were terrible. I’ve since been leery. Your’s look good, though.
Vickie said:
Ugh, bad fish tacos from food chains are a bummer. The homemade ones are really so much better.
Chris said:
You know I’m a BBQr and love meat.
Thus I’m anti tofu.
To give you an idea of how much I hate most fish (except grilled tuna), I’d rather have fried tofu tacos than fish tacos, ha ha.
But that sauce recipe just rocks, I’d love that on crab cakes.
Vickie said:
Too bad about you and fish – but I agree about that sauce on crabcakes. Did you read those crazy ingredients? It has the darndest flavor – I love it.
doggybloggy said:
you – me – a cook book – sounds perfect – boy can you write a recipe….I’ll have my people call your people….
Vickie said:
I’d LOVE to transcribe some of your fabulous creations. 🙂
larry said:
Talk about perfect timing. Our military son and family will be here for Christmas and we’ve been planning our meals. A while back we were discussing food with him and he mentioned he had eaten some great fish tacos and they all loved them, so they are on our list. I’d been wondering where I would get a recipe for really good ones and up it pops – of course, I’ll use the crappie we always have in the freezer. Thank you, thank you, thank you.
Vickie said:
Glad I was a help, Larry! This is one of my recipes that has food all over it and notes like “really GOOD” and “Great Sauce” – one that the guys ask for. Let me know how they taste with crappie – I’m guessing great. 🙂 Crappie is so tasty.
Lea Ann said:
I love fish tacos. LOVE them. I’m usually not a fan of tilapia but have used it in fish tacos and it works great. But cod would be even much better. Gotta give this a try. I’m all over those capers in the sauce. I’ll have to take a look, but it seems like I do not have a normal fish taco recipe in my database. I think the only one I have is that L.A. Taco Truck recipe that used all of those crazy ingredients…and ended up to be delicious. Thanks for sending this along. Is that Fiestaware? 🙂
Vickie said:
Good eye – that is Fiesta Ware. 🙂 That sauce is killer – everyone that tries it just lights up (and not just because it’s spicy). I like the dill in it and I’m not huge dill fan. Even though it’s just a recipe find and not a creation, I wanted to share it with my blog friends that might have missed it. It’s a keeper.
freeflyinghorses said:
Love this and never make it. I substituted sour cream for the Mayo to combine with the yogurt. Thanks for reminding me.
Vickie said:
You are welcome! Thanks for reading, Robin!
MaryD said:
I don’t know why, but this reminds me of the place that had flounder sloppy joe’s on special.
ACKKKK. Not that yours looks bad, just that weird memory.
Vickie said:
FLOUNDER SLOPPY JOES?? That tops fish tacos on the weird scale. 🙂
Karen said:
Mmm, this sounds so good and I love the capers in the sauce – I would never have thought to use capers. I’m printing this out to add to my ever-growing pile of “Things I Wanna Make” LOL
Vickie said:
I hear you Sistah! My “growing pile” is outta control.
The sauce is the kicker for this recipe – try that if nothing else. But I’ll bet that if you try the recipe, you’ll be requested to make it again (unless you just don’t care for fish).
Bushman said:
Sounds great. My daughter and I are the only ones that will eat fish tacos in our house. I fry up the fish and make my sauce from avocados, mayo, cilantro, cumin, salt, pepper and a half lime. I’m curious about your sauce so I will have to try it even tho I’m not a big fan of capers.
Vickie said:
Your sauce sounds fabulous! This one is unexpected. The capers sort of disappear and it’s really hard to explain how such disparate ingredients blend into a whole new taste experience. I believe the scientific term for this phenomena is ” A Party in the Mouth.”
Link said:
YUMM! This will also go into my “Have to make” pile. Your story did inspire me to go down to my favorite taco truck and have a plate of fish tacos! Nothing tastier! Took a cue from you guys and brought my own beer! Served w/radish and spicy carrotts, ask for an extra jalepeno, little slice o’heaven!
Vickie said:
Thanks for reading, Link! I still remember taking you to our favorite dive on Coffee and you ordered their delicious menuedo. Man I miss you!
Cathy at Wives with Knives said:
Your photo is excellent, Vickie, and there’s no question in my mind that I wouldn’t love these fish tacos. You make them just the way I like them – fish, sauce and cabbage. This recipe is printed out and on top of the stack. Thanks for sharing.
Happiest holiday best wishes to you and your family.
Vickie said:
Thanks for reading, Cathy! I’d love to hear what you think of the sauce. I just tried it out on the California crowd and they loved it. Happy New Year!
Martha (MM) said:
Hi Vickie! I sure have missed you! Thanks for keeping in touch while I’ve been away. These fish tacos sound amazing! They have my tummy growling and now I won’t be satisfied until I can make them. Fish tacos for Christmas dinner? Hmmm, not a bad idea 🙂
Vickie said:
Martha! So great to see your name in the comments -thanks for reading this post. I hope you’re doing okay. Have a happy New Year!
Velva said:
The fish tacos look good. Discovering the new flavors and taste via the food truck and other local authentic places is the best way.
Happy New Year!
Velva
Vickie said:
I couldn’t agree more, Velva. Thanks for stopping by. Happy New Year to you as well!
Karen said:
Hi, new to your site and have read all your blogs. I grew up in Texas and agree that I don’t remember seeing fish tacos on any menus. My husband and I use capers in so many dishes we prepare. I will give this a try. Bushman’s sauce sounds good also.
Vickie said:
Thanks for stopping by and checking me out – I’ll read your blog as well. I have to say, the sauce in this recipe is fabulous with a nice bite! I could eat it with a spoon, but try to resist such behaviour. 😉