Description
Easy Prep Tacos with bountiful colors from the Marinated Onions, Pico de Gallo and Avocado Lime Sauce. All while delivering impeccable freshness and a new dimension of flavor to the Crunchy Beer-Battered Fish.
Ingredients
Scale
SAUCE
- 1/2 cup sour cream
- 1/2 medium ripe avocado, chopped
- 1 1/2 tablespoons lime juice
- 1/4 to 1/2 teaspoon chili powder
- 1/4 teaspoon salt or to taste
MARINATED ONIONS
- 1/2 cup red wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon granulated sugar
- 1/2 cup red onion, thinly sliced
PICO DE GALLO
- 4 plum tomatoes, diced
- 1/2 red or white onion, diced
- 3 tablespoons fresh cilantro, finely chopped
- 1/2 jalapeno pepper, seeded and minced
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
FISH
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup cold beer
- 1/3 cup cold soda water
- 3 cups vegetable oil
- 1 pound skinless whitefish fillets (cod, halibut or haddock), cut into 2 to 3 oz. strips
- 6 to 8 corn tortillas
- 1 to 2 cups shredded cabbage
- 1 cup queso fresco
Instructions
- Combine sour cream, avocado, 1 1/2 tablespoons lime juice, chile and 1/4 teaspoon salt in a food processor and pulse until smooth, about 1 minute. Place into a bowl, cover and chill in fridge until ready to serve.
- In a small bowl, whisk red wine vinegar, 2 tablespoons lime juice and sugar until sugar is dissolved. Place onions into vinegar mixture and allow onions to soak for 3 hours. Drain and chill in fridge until ready to serve.
- In a small bowl, mix all pico de gallo ingredients (tomatoes, onion, cilantro, jalapeno pepper, 1 tablespoon lime juice, garlic, 1/4 teaspoon salt). Cover and chill in fridge until ready to serve.
- In a large bowl, whisk 1 cup flour, baking powder, 1/2 teaspoon salt, cumin, black pepper, beer, and soda water until batter becomes smooth. Cover and allow batter to rest overnight stored in fridge.
- When ready to cook fish, use a deep pot over medium-high heat, slowly bring oil to 350 to 375 degrees F.
- With a paper towel or cloth, pat-dry fish, sprinkle 1/2 teaspoon salt on both side of each fillet; set aside. Place 1 cup flour in a small shallow bowl. Pat-dry fish once more.
- Dip each fillet into the dry flour to evenly coat. Dip into wet flour-mixture to generously coat and gently place into the heated oil for 4 to 6 minutes or until the outside of each fillet becomes golden brown on both sides, flipping fillets once for even cooking. Using a spider strainer or slotted spoon, remove fillets and place over a paper towel lined plate.
- To assemble, fill bottom of tortilla with 1 or 2 tablespoons cabbage, next fill with 1 to 2 tablespoons pico de gallo, place 1 fish fillet on top, garnish with marinated onions, sprinkle queso fresco and generously drizzle avocado lime sauce over the top. ENJOY!
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Cuisine: Mexican