Fried Fish Tacos to Remind You of Baja California recipe

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Ingredients

1 onion, cut into thin slices
2 teaspoons salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
4 limes, divided
water to cover
¾ cup sour cream
⅓ cup mayonnaise
1 quart canola oil for frying
18 corn tortillas
2 ½ cups all-purpose flour
1 (12 fluid ounce) can or bottle dark beer
1 ¼ pounds whitefish, cut into 3x1-inch strips
1 egg
⅓ head cabbage, thinly sliced
1 cup pico de gallo salsa
1 cup chopped fresh cilantro

Nutrition Info

673.9 calories
carbohydrate: 30.6 g
cholesterol: 35 mg
fat: 57.3 g
fiber: 3.5 g
protein: 10.8 g
saturatedFat: 8.6 g
servingSize: -
sodium: 411.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.

  2. Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.

  3. Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

  4. Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.

  5. Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.

  6. Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Recipe Yield

18 tacos

Recipe Note

I went to Baja California to visit parents and tried to copy the taste of what we had at a few taco stands there, and this fried fish taco is closest we could come up with.

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