San Felipe Fish Tacos Recipes

Steps:

• Mix together the white sauce and set aside.
• Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter).
• Mix together beer batter ingredients.
• Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees).
• Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown.
• Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier.
• Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side).
• On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
• Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
• Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
• While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
• Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
• Char tortillas over a gas flame.
• Remove fish from the oven and flake it with a fork.
• Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.