It’s time for another summertime recipe and this week, we’ve chosen a firm favorite of the people of San Diego! Our recipe this week is for tacos – but not the tacos that come to mind when you first hear the word “tacos”. When we think of tacos in the UK we think of mince, salsa, guacamole, chili peppers… but no, our recipe is for fish tacos! We know fish tacos are very popular in San Diego so we wanted to try them out for ourselves and from just reading the recipe, they sound fabulous!
Here’s what you’ll need:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup beer
1/2 cup plain yoghurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeño pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Here’s what you’ll need to do:
1. Make the beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yoghurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour.
5. Dip into beer batter, and fry until crisp and golden brown.
6. Drain on paper towels.
7. Lightly fry tortillas; not too crisp.
8. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Sounds great to us – we’re definitely going to put this one on our list of dishes to make before the end of the month! Have you made fish tacos before? Are you planning to try the recipe out? Leave us a message below to let us know…