FISH TACOS SAN DIEGO STYLE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 33
Steps:
- Sauce: Combine all the ingredients together and set aside in the refrigerator until serving time Fish, if frying: 1) Combine the flour and salt, slowly whisk in the beer and mix until combined 2) Heat oil to 375 3) Dredge the fish in the flour and then dunk in the batter. Deep fry for about 3 minutes until golden brown and cooked through Fish, if baking 1) Preheat oven to 375 2) Sprinkle both sides of the fish with oil and then lightly sprinkle with the rest of the seasoning 3) Bake for 15 - 25 minutes until cooked through (the exact time will depend on the thickness of the fish) When ready to serve, Heat the tortillas on a grill or griddle until just pliable. Divide the fish among the tortillas and garnish with the sauce, cabbage, cilantro and red onion. Serve with a lime wedge on the side
FISH TACOS
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- To make 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).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
SAN DIEGO-STYLE FISH TACO SAUCE
Steps:
- 1. In a small bowl, whisk the sour cream and mayonnaise until well blended. 2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream. 3. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. 4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better. 5. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.
SAN DIEGO-STYLE BLUE CORN SALMON TACOS WITH ORANGE-HABANERO HOT SAUCE
Steps:
- Preheat grill or grill pan over high heat.
- Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.
- Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
- Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.
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- Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
- Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly.
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