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Epicurious
Bon Appétit

Soft Fish Tacos

Tacos de Pescado

4.4

(60)

Image may contain Human Person Food Meal and Dish
Soft Fish TacosMark Thomas

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Sauce

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup crema mexicana*

Batter and fish

1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon ground pepper
1 cup dark beer, room temperature
13/4 pounds halibut, cut into 5x3/4-inch strips
1 lime, halved crosswise
12 white corn tortillas
Vegetable oil (for deep-frying)
1 1/2 cups shredded red cabbage
2 large tomatoes, chopped
Lime wedges
Bottled hot pepper sauce

Preparation

  1. For sauce:

    Step 1

    Mix all ingredients in bowl; season with salt and pepper.

  2. For batter and fish:

    Step 2

    Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.

    Step 3

    Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.

    Step 4

    Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.

    Step 5

    Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.

    Step 6

    Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.

  3. Step 7

    *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

TagsTacoBeerAlcoholBeveragesMexicanLatin AmericanHalibutFishSeafoodRed CabbageCabbageLeafy GreensVegetableMainLunchDinnerNut FreeQuickDeep FryBon Appétit
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