Fish tacos have been popular in Southern California for years and are starting to appear on menus across North America. They can also be prepared at home and make a fun and delicious dinner.
Most ingredients should be available at well-stocked supermarkets; however, it may be difficult to find corn tortillas in some areas so substitute flour tortillas if necessary. Be sure to use a good quality freshly made salsa (either homemade or from a company that makes it fresh).
Crispy Fish Tacos with Avocado Cream
Serves 4 to 5 (the recipe can be doubled but only double the amount of fish and tortillas - there should still be plenty of avocado cream and pickled onions)
- 1 lb. halibut or other mild white fish
- Batter (see recipe below)
- Pickled Onions (see recipe below)
- Avocado Cream (see recipe below)
- 8 to 10 corn or flour tortillas
- Fresh salsa
- 1 cup shredded cabbage
- Chopped fresh cilantro (optional)
- Fresh lime wedges
- Salt, to taste
Prepare the Pickled Onions and Avocado Cream first. They can be refrigerated up to 48 hours before using.
Pickled Onions
- 1 medium red onion, cut into thin rings
- ¼ cup sugar
- ½ cup white wine vinegar
- ¼ cup red wine vinegar
- In a small saucepan with a lid, add the sugar, white wine vinegar and red wine vinegar.
- Bring to a boil and add the sliced onions. Cover and turn off the heat but leave the pot on the burner for 15 minutes.
- Let the mixture cool and drain the onions. Keep the onions refrigerated until ready to use.
- ½ cup sour cream
- ½ cup regular or light mayonnaise (Hellman’s/Best Foods style)
- ½ to 1 diced jalapeno pepper, seeds removed
- 3 Tablespoons lime juice
- ½ large very ripe avocado, peeled and diced
- 2 cloves garlic, chopped
- ¼ teaspoon sugar
- Salt, to taste
- In a food processor or the mixing cup of a hand blender, add the sour cream, mayonnaise, diced jalapeno, lime juice, avocado, garlic and sugar. Puree until smooth.
- Season with salt to taste and refrigerate until ready to use.
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup beer
- Oil for frying (safflower, vegetable or canola)
- In a large bowl, add the flour, cornstarch, baking powder and salt. Stir until just combined.
- Add the egg and beer and stir until smooth. Let sit five minutes before battering the fish.
- Cut the halibut into strips measuring about 1-1/2” X 1”. Place the fish in the batter and toss to coat.
- To fry the fish: In a large pot with sturdy bottom, add enough oil to measure about 2” deep. Heat the oil on medium-high until it reaches 350 degrees Fahrenheit. Watch it very closely! When the oil is ready, use a slotted spoon to carefully drop in four or five of the battered fish pieces. Make sure they are not crowded in the pot.
- Fry the fish until it is golden brown, using a spoon to turn them so they cook on all sides. Carefully remove the fish with a slotted spoon and place on a paper towel-lined plate. Sprinkle with salt while still hot. Repeat the process with the remaining pieces of fish.
Warming the Tortillas
- Carefully separate the corn tortillas. Heat a dry skillet (i.e. don’t add any oil) on medium heat. Lay the tortillas in the skillet, two at a time, and heat until just warm on one side. Turn over and warm the other side.
- Move to a plate for serving and repeat with the remaining tortillas.
Assembling the Tacos
- Lay out small bowls of the accompaniments and let each person assemble their own tacos. Place a piece of the fish in each warmed tortilla and top with a squeeze of lime juice, a spoonful of salsa, a few pickled onions, some shredded cabbage and finish with a drizzle of avocado cream. Garnish with chopped cilantro if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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