Recipe: san diego fish tacos

Dish: san diego fish tacos

San Diego December 17-18, 2016
Source: Flickr

San Diego Fish Tacos
While going to San Diego a number of years ago I fell in love with fish tacos, that city’s signature meal. Cabbage makes a crunchy and nutritious alternative to the iceberg lettuce usually utilized in tacos. Like most tacos, this one is a little unpleasant to consume, so have a lot of napkins around.

1/2 cup canola oil 1 cup beer 1 big egg 3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper

1 teaspoon salt Freshly ground black pepper

2(8 ounce)white fish fillets (such as scrod,
pollack, snapper, haddock, halibut, and catfish),
pin bones got rid of and each fillet cut crosswise
into 6 pieces (by the fish monger, if possible)

1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
10 sprigs cilantro 1/2 cup light or routine mayonnaise
1/2 cup low-fat yogurt

1 small head green cabbage, 12 to 16 ounces

1 ripe however firm avocado

1 lime 1 (12 ounce )jar medium-hot salsa
12 flour tortillas, about 8 inches in size

Put the oil in a large heavy skillet over medium-high heat. Integrate the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and a number of grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces over, and cook for 3 more minutes till golden brown. Drain on a paper towel-lined plate. Repeat with the remaining 6 pieces. Minimize the heat if had to avoid burning.

While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse numerous times, or until coarsely chopped. (Or chop by hand.) Include the mayonnaise and yogurt to the processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

Cut in half the cabbage lengthwise and get rid of the core from each half. Place each half on a cutting surface, flat side down. Cut into thin shreds with a chef’s knife. (Or shred using the big holes of a four-sided grater or the grating attachment of a food mill.) You should have about 4 cups. Put the cabbage in a small bowl.

Cut in half pit and peel the avocados. Cut each half lengthwise into six pieces. Lay the pieces on a little plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a little bowl with a slotted spoon (so you will not get a lot of liquid in your tacos).

Bring all the active ingredients for the tacos to the table and enable restaurants to make tacos one at a time as follows: Put a couple of tablespoons of cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon or two of the onion-mayonnaise sauce, 1 tablespoon of the salsa, 2 avocado slices, and a squeeze of lime. Fold and eat.

Makes 12 tacos, 3 per person.

Serves 4

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