I first fell in love with fish tacos in Colorado of all places. There was a little mexican place in Summit County close to my condo where I used to pick up food from on my way to work at the resort every once in a while and as soon as I tried the fish tacos I got them every time I went in. Since leaving the Rockies and living in California and Texas I have had them a lot and I have also figured out how to make them at home. My Dad just got back from a fishing trip and I can’t think of a better excuse to have a fish fry and make some tacos for Sunday dinner. You can grill them or fry them Baja Style, either way is good. These go really well with my Raw Salsa Recipe and Guacamole. Again this is a pretty loose recipe, more guidelines I would say depending on what you like. You can even make your own chips while the oil is hot and here is a recipe from Simply Recipes.
- 1 Cup AP Flour
- Fish, you can use any kind you like but a nice white fish is what I used
- 1 Cup Seltzer Water or Mexican Beer
- Peanut Oil
- Salt & Pepper to taste
Whisk the flour, salt and pepper together in a medium bowl. Gradually add in the beer while whisking. Set batter aside and let rest for about 15 minutes before using. Dip in fish and shake off excess batter and fry in a deep fryer outside (like we did) or in a deep frying pan heat oil up to 350 and fry fish until golden brown, about 5 minutes.
- 1/3 Cup Mayo
- 2/3 Cup Sour Cream
- The Juice and Zest of 2 Limes
- 3 Tbl Chopped Fresh Cilantro
- 3 Tbl Chopped Fresh Chives
- 1 Ancho Chili in Adobo (Optional if you like it spicy)
Mix everything together in your food processor and let sit in the fridge for a few hours to develop flavors.