Mexican fish tacos
Tacos are a Mexican small snack made up of a corn or wheat tortilla (griddled on a comal) folded around a filling, which can vary depending of the preferences of the consumer. The usual ingredient is meat (beef, cheese, chicken or pork) but you can also use fish and seafood (such as shrimps), as well as vegetables. There are a lot of common vegetarian tacos, such as those filled with potato, pepper or nopal. Tacos are usually divided into these three categories: tacos de asador or griddled/spit-roasted meats, tacos de cazo or fried meats, and tacos de cazuela or braised meats.
The most common grilled fillings you can find are carne asada (grilled steak), chorizo (a sour fresh Mexican sausage), pollo (chicken), or tripita (grilled tripe). As for the fried fillings, the most common are carnitas (braising or simmering pork meat) and suadero (tender beef cuts). The most common braised fillings are cabeza (mixed face meat), sesos (braised brains), tromp (braised lips), and cachet (cheeks).
A taco is often accompanied by different garnishes such as cilantro, guacamole, lettuce, onions, pico de gallo (salsa made with tomatoes, onion and chili peppers), salsa (green sauce, red sauce or taco sauce), and/or tomatoes.
As for fish tacos, they are originally from Baja, which is the long peninsula off the Northwest coast of Mexico. Nowadays, this type of tacos is finding greater popularity among people. They can be made with fresh fish (grilled or battered and then fried) and they are usually served on a soft corn tortilla with shredded cabbage slaw and mayonnaise or sour cream. Also, they are often flavored with chipotle, lime, or cilantro.
Here you have a delicious recipe to prepare Mexican fish tacos:
1 cup flour
1 tsp salt
½ tsp ground black pepper
1 cup dark Mexican beer (like Negra Modelo or 2 Equis XX Ambar)
⅓ cup mayonnaise
⅔ cup Mexican crema/sour cream/1 plain yogurt
1 tsp grated lemon peel
2 tbsp lemon juice
2 tbsp water
ground black pepper
1 cup flour
1 tsp salt, plus more for seasoning
900 g-1kg/2 lb skinned halibut, cut into strips
1 pinch ground black pepper
8-12 corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa, optional
pickled jalapenos, optional
For the beer batter:
- Mix the flour, salt and pepper in a recipient.
- Blend the egg and the beer and then quickly add this blend the flour mixture.
- Stir well.
- Set aside.
- Let the batter rest for 15 minutes.
For the cream sauce:
- Add the mayonnaise and the cream to a medium bowl. Stir in the grated lemon peel, lemon juice and water.
- Add salt and pepper, to taste.
For the fish:
- In a large frying pan, over medium heat, add oil until the bottom is well covered (about 1-inch depth, as the strips should be covered by the oil). Heat the oil until really hot.
- Combine the flour and the salt.
- Add salt and pepper to the fish strips and coat with the flour.
- Dip the fillets in the beer batter until coated on both sides.
- Fry them until golden brown and crisp, for about 5 minutes.
- Put the fried strips into paper towels to eliminate the remaining oil.
- Put the fried fish on the tortillas and top them with cream.
- If desired, you can add some shredded cabbage, tomatillo salsa and pickled jalapenos, to taste.