San Diego-style Fish Tacos

Name: San Diego-style Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 teaspoon baking powder; 237 milliliters beer (non-alcoholic beer works great); 1 package Shredded cabbage d coleslaw mix works great); 454 grams cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips; 1 Corn tortillas (as many as you have of fish); 2 Tbsps cornstarch; 1 egg; 237 milliliters all-purpose flour; 2 servings Creamy Lime-Cilantro Dressing; 2 servings Pico de Gallo (and/or Mango Pico de Gallo); 2 servings Crumbled Cotija cheese or Queso Fresco; 1 teaspoons salt; 2 servings Fresh lime wedges and sea salt for serving

Need a pescatarian main course? San Diego-style Fish Tacos could be an outstanding recipe to try. This recipe makes 2 servings with 528 calories, 50g of protein, and 5g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have egg, cornstarch, cabbage, and a few other ingredients on hand, you can make it. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a pretty expensive recipe for fans of Mexican food.

Instructions

Preheat oven to 170 (or lowest setting on your oven).

Equipment you will use

Oven

Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer.

Ingredients you will need

Corn Starch

All Purpose Flour

Beer

Salt

Egg

Equipment you will use

Whisk

Bowl

Add the beer mixture to the flour mixture.

Ingredients you will need

All Purpose Flour

Beer

Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8 minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork.

Ingredients you will need

Cooking Oil

Dip

All Purpose Flour

Beer

Fish

Equipment you will use

Kitchen Thermometer

Pot

Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Paper Towels

Oven

Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable.

Ingredients you will need

Tortilla

Cooking Oil

Remove from oil and drain on a paper towel. Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled Cotija cheese (or Queso Fresco), and a drizzling of Lime-Cilantro Ranch.

Ingredients you will need

Cotija Cheese

Pico De Gallo

Queso Fresco

Cilantro

Cabbage

Ranch Dressing

Fish

Lime

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

1teaspoon

baking powder 237milliliters

beer (non-alcoholic beer works great)1package

Shredded cabbage d coleslaw mix works great)454grams

cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips 1

Corn tortillas (as many as you have of fish)2Tbsps

cornstarch 1

egg 237milliliters

all-purpose flour 2servings

Creamy Lime-Cilantro Dressing 2servings

Pico de Gallo (and/or Mango Pico de Gallo)2servings

Crumbled Cotija cheese or Queso Fresco 1teaspoons

salt 2servings

Fresh lime wedges and sea salt for serving

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.