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).
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
- 1 cup mayonnaise
- 1 lime , juiced
- 1/2 jalapeno pepper , minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried dill weed
- 1/2 teaspoon ground cayenne pepper
Pico de gallo
- 2 tomatoes , diced
- 1 onion , finely chopped
- 2 limes , juiced
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper , seeded and minced
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon 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
- 1/2 medium 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.