Soft Fish Tacos
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
65
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Ketchup1 cup
Crema Mexicana (*)1 cup
All-Purpose Flour1 tsp
Fine Sea Salt1 tsp
Pepper (ground)1.5 cups
Shredded Red Cabbage2 large
Tomatoes (chopped)Directions:
1
For sauce: Mix all ingredients in bowl; season with salt and pepper
2
Mix all ingredients in bowl; season with salt and pepper
3
For batter and fish: Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth
4
Let stand 15 minutes
5
Sprinkle fish with salt and pepper
6
Squeeze some lime juice over each strip
7
Let stand 15 minutes
8
Mix fish into batter
9
Preheat oven to 200°F
10
Heat skillet over medium heat
11
Stack 2 tortillas
12
Sprinkle top with water
13
Place in skillet, wet side down
14
Heat 1 minute
15
Sprinkle top with water
16
Turn stack over; heat 1 minute
17
Transfer stack to large sheet of heavy-duty foil
18
Repeat
19
Enclose tortillas in foil
20
Place in oven
21
Pour oil into medium skillet to reach depth of 1 inch
22
Attach deep-fry thermometer; heat oil to 350°F
23
Slide 4 fish strips into oil
24
Fry until golden, about 4 minutes
25
Transfer fish to paper-towel-lined baking sheet; place in oven
26
Repeat
27
Fill each warm tortilla with 2 fish strips
28
Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce
29
Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth
30
Let stand 15 minutes
31
Sprinkle fish with salt and pepper
32
Squeeze some lime juice over each strip
33
Let stand 15 minutes
34
Mix fish into batter
35
Preheat oven to 200°F
36
Heat skillet over medium heat
37
Stack 2 tortillas
38
Sprinkle top with water
39
Place in skillet, wet side down
40
Heat 1 minute
41
Sprinkle top with water
42
Turn stack over; heat 1 minute
43
Transfer stack to large sheet of heavy-duty foil
44
Repeat
45
Enclose tortillas in foil
46
Place in oven
47
Pour oil into medium skillet to reach depth of 1 inch
48
Attach deep-fry thermometer; heat oil to 350°F
49
Slide 4 fish strips into oil
50
Fry until golden, about 4 minutes
51
Transfer fish to paper-towel-lined baking sheet; place in oven
52
Repeat
53
Fill each warm tortilla with 2 fish strips
54
Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce
55
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream
56
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream