For a very long time I was on a huge fish taco phase. I could not get enough fish tacos and I wanted it all the time. I decided I wanted to make my own and here is the result! So, the Baja peninsula in Mexico is responsible for bringing the world fish tacos. The taco franchise Rubios make is hugely popular in the US. It’s a food option in local taco shops all around the state of California. It’s still one of my all time favorite foods.
Beer Battered Fish Tacos with a Cilantro Lime sauce
- 1 and ½ pound white flaky fish like cod, red snapper, or tilapia sliced into thin, 6 inch long strips
- 12 Small 6 inch or 6 large tortillas
- Shredded Cabbage as a topper
- Vegetable Oil, for frying
- Diced tomatoes
- Lime wedges
For the cilantro cream sauce
- ½ Cup Mayonnaise
- ½ Cup Sour Cream
- 2 Tablespoons Cilantro
- ½ teaspoon salt
- ¼ teaspoon Garlic Powder
- 1 Tablespoon lime juice
For the beer Batter
- 1 Cup All-purpose flour, more for breading
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 Cup Plus 3 Tablespoons Mexican Beer
- Combine the Mayonnaise, sour cream, cilantro, salt, lime and garlic powder into a blender with 2 Tablespoons water. Blend until smooth. Place in fridge to chill until needed.
- Combine all the dry ingredients and mix well. Slowly pour in beer and mix until no lumps remain. Set aside.
- Take a skillet and place on medium heat. Pour oil in pan until oil reaches about ½ inch up the skillet. Heat oil to 350F. Heat enough until drops of batter very actively sizzle when dropped in oil.
- Take fish in small batches and rinse off then pat dry. Then cover with flour. Shake off excess. Dip floured fish in batter completely and then place into hot oil. Let fish fry for 2 minutes on each side. Until you reach a golden brown color.
- Remove from heat and drain fish on a paper towel.
- Heat tortillas and then place fish in tortilla. Top with large amounts of cilantro sauce on fish, then cabbage and tomato. Finish with a squeeze of lime juice.