Friday, September 12, 2008
When I first heard of fish tacos, I was on a business trip in Southern California. I have to admit, my first thought was... ewww, GROSS! Then, I happened to walk by the entrance to a restaurant that specialized in fish tacos... the wonderful smells coming from inside were enough to persuade me to try one and I was hooked. Unfortunately, at the time, fish tacos hadn't quite made their way to my small town in Florida, so I had to learn to make them myself. I also had a lot of convincing to do as far as my family was concerned, but they're brave souls and fairly accustomed to my experimenting... so now they're hooked too.
Fair warning, I think there are about 5 million calories in one of these... just so you know :)
1 lb fresh mahi mahi (you can really use just about any fish you like though)
1 1/2 cups all purpose flour
12 oz bottle of good beer
1 tsp sugar
1 tsp salt
1 tsp adobo seasoning
1/4 tsp cayenne pepper
Mexican cream sauce (recipe follows)
salsa or pico de gallo
2 cups shredded cabbage
crispy taco shells or soft flour tortillas
oil or shortening for deep frying
Preheat enough oil to cover fish in an electric frying pan or deep fryer, to 375ºF.
Cut mahi mahi into 1/2 inch cubes.
In a large bowl, whisk together flour, sugar, salt, adobo, cayenne and enough beer to make the batter slightly thinner than pancake batter.
Dip fish pieces in batter, then drop into hot oil, being careful not to crowd the pan (I usually do about 10 pieces at a time). Fry until golden brown, about 3-4 minutes, and then drain on paper towels.
When fish pieces have cooled slightly, fill taco shells or tortillas with a few pieces of the fish, some cream sauce, salsa and shredded cabbage.
Mexican Cream Sauce
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
1/4 tsp adobo seasoning
2 Tbs finely chopped fresh cilantro
1/2 tsp dried oregano
juice of 1/2 lime
Mix all ingredients together. Refrigerate covered at least 1 hour before using.
This sauce is also excellent with regular tacos.