Soft Fish Tacos

Name: Soft Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters all purpose flour; 59 milliliters crema mexicana; 237 milliliters dark beer, room temperature; 1 teaspoons ground pepper; 1 kilograms halibut, cut into 5x3/4-inch strips; 59 milliliters ketchup; 1 lime, halved crosswise; 6 servings Lime wedges; 59 milliliters mayonnaise; 6 servings Bottled hot pepper sauce; 355 milliliters shredded red cabbage; 1 teaspoon fine sea salt; 2 larges tomatoes, chopped; 6 servings Vegetable oil (for deep-frying); 12 white corn tortillas

The recipe Soft Fish Tacos is ready in approximately 45 minutes and is definitely an awesome pescatarian option for lovers of Mexican food. This recipe serves 6. This main course has 657 calories, 52g of protein, and 28g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have sea salt, crema mexicana, beer, and a few other ingredients on hand, you can make it. To use up the all purpose flour you could follow this main course with the Cinnamon sugar soda bread as a dessert.

Instructions

Mix all ingredients in bowl; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth.

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Pepper

All Purpose Flour

Beer

Salt

Equipment you will use

Whisk

Bowl

Let stand 15 minutes.

Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip.

Ingredients you will need

Salt And Pepper

Lime Juice

Fish

Let stand 15 minutes.

Mix fish into batter.

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Fish

Preheat oven to 200°F.

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Oven

Heat skillet over medium heat. Stack 2 tortillas.

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Tortilla

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Frying Pan

Sprinkle top with water.

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Water

Place in skillet, wet side down.

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Frying Pan

Heat 1 minute.

Sprinkle top with water. Turn stack over; heat 1 minute.

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Water

Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil.

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Tortilla

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Aluminum Foil

Place in oven.

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Oven

Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.

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Fish

Equipment you will use

Baking Sheet

Oven

Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.

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Hot Sauce

Tortilla

Cabbage

Tomato

Sauce

Fish

Lime

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Ingredients you will need

Mexican Crema

Sour Cream

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 59milliliters

crema mexicana 237milliliters

dark beer, room temperature 1teaspoons

ground pepper 1kilograms

halibut, cut into 5x3/4-inch strips 59milliliters

ketchup 1

lime, halved crosswise 6servings

Lime wedges 59milliliters

mayonnaise 6servings

Bottled hot pepper sauce 355milliliters

shredded red cabbage 1teaspoon

fine sea salt 2larges

tomatoes, chopped 6servings

Vegetable oil (for deep-frying)12

white corn tortillas

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. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.