Click for Cookbook LOGIN
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Fish Tacos Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Fish Tacos is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tacos:
Vegetable oil for frying
1 ½ lbs. mako shark (or any firm white fish) filet
1 tbsp. lime juice
Salt & pepper to taste
Corn tortillas (about 20) warmed
½ head of cabbage, shredded
Lime wedges

Batter:
2 c. flour
1 ½ tsp. baking powder
½ tsp. oregano crushed by rubbing in hands
½ tsp. garlic powder
¼ tsp. cayenne
Salt & pepper to taste
1 (12 oz.) bottle of cold beer (do not use dark beer)
3 tbsp. milk

Salsa (you can use store bought):
½ c. dried de arbol chiles (Carol’s notes say that these are too hot!)
Salt to taste

White Sauce:
1/3 c. Mayonnaise
5 tbsp. milk
2 tsp. lime juice
Salt to taste

Avocado Sauce:
1 ripe avocado
4 tbsp. milk
2 tsp. lime juice
Salt to taste
Directions:
Directions:
Batter:
Combine the ingredients in a large mixing bowl. Gradually whisk in the beer and mild until batter is smooth. Cover with plastic wrap and set aside for 30 minutes.


Salsa:
Put chiles into a medium pot, cover with cold salted water and bring to a boil over high heat. Reduce heat to medium and simmer until the chiles are soft, about 20 minutes. Drain the chiles, reserving the cooking liquid. Puree chiles with ½ C of the liquid in the blender. Transfer to a bowl and season to taste with salt.

White Sauce:
Whisk all the ingredients together until smooth. Cover with plastic wrap and refrigerate until use.

Avocado Sauce:
Mash the avocado pulp into a smooth paste with a fork. Blend in the remaining ingredients; cover with plastic wrap until ready to serve.

Fish:
Pour oil into a large cast iron skillet to a depth of 1-½ inches and heat to 375 degrees (Measure the heat with a thermometer or it won’t turn out right). Cut shark into 2 x ½ inch strips. Toss the shark with the lime juice and season to taste with the salt & pepper. Dip in batter. Let excess drip off and fry in batches, turning occasionally with tongs until the fish is crisp & golden brown. Drain on cooling rack.

Assemble the tacos with tortillas, fish, cabbage, white sauce, avocado sauce, lime juice and salsa to taste.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A San Diego and Baja Favorite

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

198W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!