We took a trip to Southern California this summer (which was absolutely awesome, by the way–here’s what we did), and while we were there, I enjoyed the yummiest thing: fish tacos.
Now, I’ve had fish tacos before, but not like this. In SoCal, it’s a local specialty and they have perfected it.
So when I came home I wanted to recreate this culinary experience. And I’ve been working on it. Only trouble? Not exactly health food. Deep fried fish with coleslaw and a white sauce made of full fat sour cream and mayonnaise? So I’ve made a couple of modifications to the traditional Baja style fish taco. And you know what? Still delish. And my kids love them, too! We’re going to call that a win.
I didn’t change the beer batter, because…well, it’s scrumptious and I’ve never found a suitable substitute. But I used nonfat greek yogurt instead of artery-clogging sour cream, and pumped up the antioxidant quotient with red cabbage, tomato, and cilantro.
Here’s the recipe:
1. Mix flour, cornstarch, baking powder, and salt in a large bowl. Quickly stir egg and beer into the bowl, until the mixture is slightly lumpy.
2. Heat oil in a frying pan.
3. Dredge fish pieces in flour, then dip into beer batter. Fry in hot oil until golden brown.
4. To serve: place 2-3 pieces in a flour tortilla, top with cabbage, tomatoes, yogurt, and cilantro.
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