Baja Style Fish Tacos

By taochavez

Ingredients

• 1 lb. (1/2 kilo) boneless white fish fillets, cut cross-wise if necessary so they are not more than 3/4″ to 1″ (20 – 25 mm.) thick and cut into 3″-4″ (75 – 100 mm.) length pieces
• 1 cup (240 ml.) beer
• 1 cup (240 ml.) sifted flour
• 1/2 teaspoon salt
• Vegetable oil for frying
• 12 warm corn tortillas

Details

Servings 1
Adapted from kathleeniscookinginmexico.wordpress.com

Preparation

Step 1

1.Pour oil into a skillet to a depth of about 1/2″ (12 mm.) and heat until shimmering.
2.Stir together beer, flour and salt.
3.Coat fish pieces well with batter.
4.Fry for 3-4 minutes per side, until golden. Drain on paper towels

Avocado Salsa – Process one avocado with canned, pickled jalapeños and pickling liquid in a blender until smooth. How much jalapeño and liquid is your call, depending on the heat level you like. I used about 1/3 cup jalapeño with liquid, plus a few tablespoons of water to thin the salsa. (This reminds me of the story in one of Mary Francis Kennedy Fisher’s books about someone on the east coast of the U.S. receiving a box of avocados from California before they were well known in the east. She discarded all but the seeds, boiled them for hours, and then reported to the sender that they never did become tender.)

Pickled Onions — Peel and thinly slice one red or white onion, or both for an attractive color combination. Bring a small pan of water to a boil. Turn off heat, add onion slices for 30 seconds only, then drain immediately in a colander. For each cup of sliced onions, add 4 tablespoons of cider or white vinegar, 2 tablespoons of water, 1/4 teaspoon of Mexican oregano and 1/4 teaspoon of salt. Vinegars can vary in their acidity, so test to see if your pickled onions need more water or vinegar to suit your taste. Stir to blend and let sit at room temperature for one hour or longer before serving.

Sliced Cabbage — Blend two cups of thinly sliced cabbage, green or red, with the juice of one small lime and salt to taste.

Prepare lime wedges, sliced tomato and chopped cilantro for garnish.