Baja Fried Fish Tacos
1 C dark beer (Or Ginger Ale)
1 C flour
1 t salt
1 1/2 pounds tilapia (I use frozen Tilapia Loins from Costco)
12-16 corn tortillas warmed
Whisk beer, flour and salt. Rinse fish and pat dry; cut cross wise into 1 inch wide strips. Pour about 1 inch of oil into 10-12 inch fry pan (tall sides are good to prevent oil splatter). Heat oil on med-high heat. With a fork dip each piece of fish into batter, let drain briefly and then slide into oil, a few pieces at a time. Cook until golden turning a few times. 2-4 minutes per batch. Remove with a slotted spoon and put on a paper towel lines cooking sheet. Keep warm in a 200 degree oven. Must be served with Cabbage and cilantro slaw and chipotle tartar sauce,
Cabbage Cilantro Slaw
1 1/2 quarts finely shredded cabbage
1/3 C chopped cilantro
3 T lime juice
2 T oil
1/4 t hot chile flakes
salt to taste
Mix and keep chilled until ready to assemble tacos.
Chipotle Tartar Sauce
Rinse 2 T canned chipotle chiles and discard seeds and veins.
In a blender, blend the chiles with:
1 C mayo
1/4 C sweet pickle relish
1/4 C chipped onion until smooth.
To assemble taco, take a corn tortilla and top with a couple pieces of fish, then a spoonful of slaw and sauce to taste. Yummy with lime juice squeezed over the top.
**I love these tacos! The hot crunchy fish, with the cold crunchy slaw and the warm spicy tartar…oh its heaven for me. And I love them on a yummy corn tortilla (homemade if you have the time)! You could get away with not frying the fish, or using a different slaw or lettuce, but don’t substitute the tartar!
**Hans’ sister Holly made these for me years ago and I have been thanking her ever since! Along with a ton of other fave recipes…like the midnight cake!