We’re a SoCal own family and we like our fish tacos. This model is the classic Southern California fish taco. If you have not attempted them, you truly must.
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 small jalapeño pepper, seeded & diced
- 1/4 cup freshly squeezed lime juice
- 1/2 cup chopped fresh cilantro
FISH MARINADE & OIL:
- 16 ounces firm white fish fillet, cut into 1 1/2-inch piece
- 12 ounces Mexican beer
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated white sugar
- 1/2 teaspoon baking powder
- 1 cup Mexican beer
- 1/2 teaspoon hot sauce
- 12 fresh corn tortillas, warmed
- 1 medium lime, cut into wedges
- 3/4 cup shredded queso Blanco or Monterey Jack cheese
- 3 cups shredded green cabbage
- 1/2 medium red onion, cut into strips
PREPARE BAJA SAUCE:
- Combine all ingredients; stir well. Refrigerate until ready for use.
MARINATE THE FISH:
- Place fish in a heavy-duty large plastic Ziploc bag. Combine a bottle of beer and seasonings in a bowl. Pour into a Ziploc bag with the fish; seal and chill 2 to 3 hours.
HEAT THE OIL:
- Pour oil to a depth of 1 1/2-inches in a deep skillet or Dutch oven. Heat the oil to 360° F.
PREPARE THE BEER BATTER:
- In a medium bowl, combine the flour, salt, sugar, and baking powder. Whisk in 1 cup beer and hot sauce. Drain the fish, discarding the marinade. Coat the fish in batter.
- Cook the fish in batches about 4 minutes, or until done. Drain on paper towels.
- Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Drizzle with Baja sauce and serve immediately.