Everyone who tries these goes from, "fish tacos? yuck!" to "wow these are so good!" - and this recipe is so much tastier than Taco Del Mar's! If time is a concern, you can use good quality frozen beer battered fish fillets, taking out the fish and batter ingredients and instructions below (homemade tastes much better though).
Author: Amy Garrett
1/2jalapeno pepper, minced
1/4teaspoondried dill weed
1/2teaspoonground cayenne pepper
Pico de gallo
1onion, finely chopped
2tablespoonschopped fresh cilantro
1jalapeno pepper, seeded and minced
salt and pepper to taste
1quartoil for frying
1poundcod fillets, cut into 2 to 3 ounce portions
1(12 ounce) package corn (or flour) tortillas
1/2medium head cabbage or lettuce, finely shredded
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).
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
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.