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Fish Tacos Recipe

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This recipe for Fish Tacos, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Holman
Added: Monday, June 8, 2009

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

 

 

 

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