A taste of San Diego, these fried fish tacos have pieces of battered, fried fish inside corn tortillas, topped with a creamy, tangy white sauce.
Course Main Dish
Cuisine Mexican
Keyword fried fish tacos
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 8tacos
Calories 329kcal
Author Deborah Harroun
Ingredients
White Sauce
1/2cupplain Greek yogurt
1/2cupsour cream
1limejuiced
1/2jalapeño pepperseeds and ribs removed, finely minced
1teaspooncapersfinely minced
1/2teaspoondried oregano
1/2teaspooncumin
1/2teaspoondried dill
1/2teaspoonsalt
pinchcayenne pepper
Tacos
oilfor frying
16-18ozfirm white fishcod, halibut, tilapia
1cupall-purpose flourplus more for dusting the fish
2tablespoonscornstarch
1teaspoonbaking powder
1/2teaspoonsalt
1egglightly whisked
1cupclub soda or tonic water
16small corn tortillas
shredded cabbage
minced cilantro
lime wedges
Instructions
In a medium bowl, combine the yogurt, sour cream, and lime juice; stir to combine. Add the jalapeño, capers, oregano, cumin, dill, salt and pepper. Stir completely, then cover and refrigerate until ready to use. (This sauce is great if you make it just before serving, but does get better after being refrigerated for a few hours. So if you can, make the sauce ahead of time.)
Add and inch or two of oil to a large, heavy pan and bring to 375ºF.
Cut the fish into 1-ounce pieces.
In a bowl, stir together the flour, cornstarch, baking powder and salt. In another bowl, stir together the egg and the club soda, then add it to the dry ingredients. Stir until combined - there may be some lumps, but that is normal.
Dust the fish with flour. Working in batches as to not crowd the pan, drop the pieces of fish into the batter, then into the oil. Cook, turning as needed, until the fish is golden brown, 5-7 minutes. With a slotted spoon, transfer the fish to a paper towel lined plate and sprinkle with kosher salt while still hot. Keep the fish warm and continue frying the fish until done.
Put a small amount of oil in a small skillet and heat over medium heat. Add a tortilla and cook for a few seconds until golden, then turn and cook the second side. Transfer to a paper towel lined plate and repeat with the remaining tortillas.
To serve, stack 2 tortillas, then add some cabbage, 2-3 pieces of fish, and then some of the white sauce. Top it off with fresh, minced cilantro and a squeeze of lime.
Notes
adapted from allrecipes.comNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does include the cabbage and the white sauce, but not any other toppings.The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.