Better Eating

Fish Tacos With Pico de Gallo and White Sauce

Yields: tacos

Ingredients

  • The Fish
  • POUNDS WHITE FISH I USED TILAPIA
  • 1 CUP ALL-PURPOSE FLOUR
  • 1 TEASPOON SALT
  • 1/2 TEASPOON SEASONINGUSE THE BLEND OF HERBS AND SPICES OF YOUR CHOICE (I USED OLD BAY SEASONING)
  • 1/2 TEASPOON OREGANODRIED
  • 1/2 TEASPOON GARLIC POWDER
  • 1/4 TEASPOON BLACK PEPPER FRESHLY GROUND
  • 1 CUP BEER
  • CANOLA OIL
  • CORN TORTILLAS
  • ICEBERG LETTUCESHREDDED
  • The Pico de Gallo
  • 5 FRESH PLUM TOMATOESSTEMS AND SEEDS REMOVED, FINELY DICED
  • 1/4 WHITE ONION FINELY DICED
  • 1 JALAPEÑO PEPPER STEMS, RIBS, SEEDS AND REMOVED, FINELY DICED
  • 1 SERRANO CHILI PEPPERSTEMS, RIBS, AND SEEDS REMOVED, FINELY DICED
  • 1/2 CUP CILANTRO LEAVESFINELY CHOPPED
  • 4 SCALLIONS FINELY DICED THE GREEN AND WHITE PARTS
  • SALT TO TASTE
  • PEPPER TO TASTE
  • 1 LIME JUICED
  • The White Sauce
  • 1/2 CUP MAYONNAISE
  • 1/4 CUP SOUR CREAM
  • 1 LIME JUICED
Difficulty:
This recipe is true Baja-style cooking. The spice of the chiles and the smoothness of the sour cream, the crunch of the tortilla and the soft meat of the fish, all combine to make it quite the mix of flavors and textures!

Directions

Fish
  1. Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended.Mix the flour with the salt, Old Bay seasoning, oregano, garlic powder, salt and pepper. Whisk the beer into the flour mixture until well blended.
  2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour canola oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F.
  3. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel.Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel.
  4. Heat the corn tortillas in a skillet until soft and hot.
  5. To assemble, layer the lettuce, place the fish on top, add salsa (pico de gallo) and the white sauce. Top with a squeeze of lime. Fold tortilla over to serve.To assemble, layer the lettuce, place the fish on top, add salsa (pico de gallo) and the white sauce. Top with a squeeze of lime. Fold tortilla over to serve.
Pico De Gallo
  1. Combine ingredients and refrigerate until ready to serve.
White Sauce
  1. Mix ingredients until blended. Refrigerate until ready to serve.
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