Baja Style Fish Tacos

I miss the summer & nothing makes me feel more connected to sunshine than Baja Fish Tacos. Best served with cold beer and a healthy appetite.

Ingredients

Beer Batter

• 1 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon Mexican oregano
• 1/4 teaspoon smoked paprika
• 1 cup dark Mexican beer
• oil, for frying

Fish Tacos

• 1 lb Alaskan pollock cut into strips
• 4 flour or corn tortillas
• 2 cups of cabbage, cilantro, carrots, green onions mixed well or substitute store packaged coleslaw or salad mix
• 1/2 avocado
• 1 lime
• shredded queso

Cream Sauce

• 1/4 cup of mayo or sour-cream
• 1/8 cup of finely chopped cilantro
• 1/8 cup chopped purple onions
• juice from 1/2 lime
• 1 tablespoon of pickled or fresh jalapenos

1. Mix beer batter ingredients. Let sit for 10-15 minutes. While your batter is sitting. Wash, prep and season fish with a pinch of salt and pepper. Heat enough oil to coat a medium frying pan to 350 degrees. I don’t fry in a lot of grease. I get just enough to coat 1/2 of the fish that I am cooking. I don’t like my food saturated in oil. Carefully dip fish in flour, and then batter and fry. Frying no more than 2 pieces at a time and cooking until they turn a light brown. Drain on a paper towels or brown grocery paper bag. Keep your fish warm in a 200 degree oven while you prep other ingredients.

2. Mix together ingredients in the cream sauce. Whisk the ingredients one by one into the mayonnaise or sour-cream. Be sure your cilantro is chopped finely. Allow ingredients to sit, covered in the refrigerator for at least 10 minutes.

3. Wrap tortillas in foil and heat in oven with fish or on the stop of the stove on low.

4. Prep your greens, carrots, cabbage, green onions and cilantro cut, slice and combine or just open the bag of coleslaw mix from the store (ha!). Slice the halved avocado, and dice.

5. Lay warm tortillas on a plate, top with chopped fish, cream sauce, cabbage mix and queso. Drizzle cream sauce on top or side, add avocados and served open plate with quartered limes.

Thank you for reading my blog and allowing me to share my food journal with you. Carry a thankful heart and do more of what makes you happy.