I was introduced to fish tacos in San Diego years ago, and frankly they are always a favorite in my house. My partner loves, loves, loves, all things Mexican food. I’m a big Mexican food lover myself and I was hooked from the start.
However, I also I remember the first one that I actually had in Mexico like it was yesterday. A friend and I slipped down to Mexico by walking right over the border, once there we stopped at the first Taco joint we saw.
They were selling tiny beef tacos and tiny fish tacos with an assortment of fresh toppings and cold beer. They had the music playing and the weather was perfect. I’ll always remember that day because it was the first time I ever went to Mexico and first times are always special.
Makes 15 – 20 Fish Tacos
Fish 4 tilapia or swai fillets, slices diagonally into 1 inch strips
Fish Taco Sauce
1/3 cup mayo
1/3 cup sour cream
juice of 1/2 lime
1/2 t salt
3/4 cup of flour
3/4 cup of water
2 T corn starch
1/4 t baking powder
1/4 t baking soda
1 t salt
½ t black pepper, optional
wedges of lime
15 – 20 Tortillas, corn or flour
In bowl we’re going to the flour, baking powder, black pepper, salt and baking soda. Whisk in the water until smooth.
Lightly salt fish and set aside. Get a pot over medium heat and let it come to 350 Fahrenheit.
Make sure your start frying at the right temperature. Dip the fish pieces into the batter and shake off the excess. Gently lower the fish into the pot letting it start to cooking before lowering the whole thing into the pot.
Flip these fish once. When they’re a beautiful brown color remove them to a cooling rack.
Add salt, lime juice, mayo and sour cream to a bowl and stir until smooth. Check for seasonings. Make sure there is a nice balance between the lime juice and salt. This is optional but you can put sauce in a baggie, snip off the end and use it drizzle sauce over tacos.
Heat up tortillas up in non-stick pan.
Add a piece of fish, some cabbage, and drizzle or spoon some sauce over the top. Enjoy.