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Baja Fish Tacos with Cilantro-Lime Cream

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Submitted by: denisegeeletter

 

Fish fillets, cut into strips, are marinated in Mexican beer with pico de gallo seasoning, then coated in a flour, baking powder and beer batter and deep fried. The strips are placed in flour tortillas, drizzled with lime juice, and topped with Monterey jack cheese with peppers, shredded red cabbage, and red onion, then drizzled with a mixture of sour cream, mayonnaise, jalapeno peppers and cilantro, with additional lime juice and pico de gallo seasoning.
 

Ingredients

  • FOR TACOS:
  • 1 pound firm white fish fillet, cut into strips
  • 1 (12-ounce) bottle plus 1 cup dark Mexican beer
  • 1 tablespoon pico de gallo seasoning
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bottled hot pepper sauce
  • 12 fresh flour tortillas
  • 1 lime, cut into wedges
  • 3/4 cup shredded Monterey Jack cheese with peppers
  • 3 cups shredded red cabbage
  • 1/2 cup chopped red onion
  • FOR CILANTRO-LIME CREAM:
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons pico de gallo seasoning
  • 1-2 small jalapeno peppers, seeded and minced
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped fresh cilantro

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Method

FOR TACOS: Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and pico de gallo seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill about 2 hours. Pour oil to depth of 1 1/2 inches into a heavy-duty skillet; heat to 360 degrees. Combine flour and next 3 ingredients in a medium bowl. Whisk in the 1 cup beer as well as the hot sauce. Drain fish, discarding marinade. Coat fish in batter. Cook fish in batches about 4 minutes or until done; drain. TO ASSEMBLE: Place 2 or 3 strips of fish on each tortilla. Squeeze lime juice over fish and top with cheese, cabbage and onion. Serve immediately with Cilantro-Lime Cream. CILANTRO-LIME CREAM: Combine all ingredients; stir well. Makes about 1 1/2 cups.

 

Notes: I first tried something like this at a San Diego taco stand. I immediately set about duplicating the fabulous dish at home. This is as close as I can get. Serve it with grilled vegetables and yellow rice.

 

Number of Servings: 4-6

 

Submitted by: denisegeeletter ()

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