Sometime in the early 2000s, I was introduced to the Taco Del Mar Fish Taco. One bite and I was addicted. Tangy, spicy, all the textures, just fantastic.
But as you know, it’s always good to be able to make your food addictions at home, especially when they are so much tastier! Since moving to rural Alberta, I’ve found Taco Time has fish tacos, and of course I tried them, and they’re ok, but they’re around $5/each, for a little taco with one piece of fish! And it’s missing something, the flavours aren’t fully developed. Like I said, ok, but only ok. So I’m extra-super-happy to have my trusty recipe here to have a truly spectacular fish taco.
- 1 cup mayonnaise
- 1 lime juiced
- ½ jalapeno pepper minced, optional
- 1 tsp minced capers
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp dried dill weed
- ½ tsp ground cayenne pepper
Pico de gallo
- 2 tomatoes diced
- 1 onion finely chopped
- 2 limes juiced
- 2 T chopped fresh cilantro
- 1 jalapeno pepper seeded and minced
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 T cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup beer
- 1 quart oil for frying
- 1 pound cod fillets cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn (or flour) tortillas
- ½ medium head cabbage or lettuce finely shredded
- If you want to use homemade tortillas, get them made first.
- At least an hour in advance to let flavors combine: To make pico de gallo, in a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. To make white sauce, place mayo in a small bowl, gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage or lettuce, pico de gallo and white sauce.
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