It’s National Taco Day! What better way to conclude our Hispanic Heritage Month celebration than with these amazing fish tacos. If you are not familiar with fish tacos (what rock have you been living under?), they are very prevalent in the coastal United States. We’ve drizzled ours with chipotlé crema and served them with our signature mango avocado salsa – YUM!
Did you know that one of the first types of tacos was called “tacos de minero” or “miner’s tacos”? According to Professor of History, Jeffrey M. Pilcher, the word “taco” was used by Mexican silver miners in the 18th century to describe pieces of paper wrapped around gunpowder that were used to excavate the rocks. Lucky for us, tacos have become a staple in American food culture thanks to Mexican immigrants. What better way to conclude our Hispanic Heritage Month celebration than with these amazing fish tacos. Fish tacos are very prevalent in the coastal United States, and nothing says California beach life like a fish taco and a Corona!
While these fish tacos are especially delicious, they are also incredibly versatile. You can enjoy them beer battered and fried to a light crisp or grilled for a gluten-free delight. Drizzled with chipotlé crema and served with our signature mango avocado salsa, one bite will transport you to the sunny beaches of California. So kick off your shoes, grab a drink, and get ready for taco heaven!
To make this recipe you’ll need:
- 1 chipotle in adobo sauce, diced
- ½ cup creme fraîche
- ¼ teaspoon lime juice
- Pinch of salt
- Vegetable oil for frying
- ½ cup flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoons salt
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 6 ounces blonde beer*
- 1 pound cod, sliced into 3-inch strips
- 8-10 corn tortillas
- 1 cup mango avocado salsa from Wholeheartedly Cookbook
Make the chipotle crema first by adding all of the ingredients to a small bowl and mixing until everything is incorporated. Cover and place the crema in the fridge until ready to serve.
Pour the vegetable oil into a large skillet or cast iron pan, so that the oil is 2 inches in depth in the pan. Heat the oil over medium high heat until it reaches 375℉.
While the oil is heating, whisk together the flour, baking powder, salt, and all of the seasonings for the fish in a large bowl. Slowly whisk in the beer. The batter should be similar to the consistency of pancake batter. If the batter is too thick, add more beer, 1 tablespoon at a time. If the batter is too thin, add more flour, 1 tablespoon at a time.
Dip 3 to 4 pieces of fish into the batter, making sure the fish is completely coated. Carefully add the fish to the hot oil and fry each side for 2 to 3 minutes (depending on the size of your fish pieces) or until golden brown. Remove the fish from the oil and place on a wire rack with a baking sheet underneath. (The wire rack will keep the bottom of the fish from getting soggy, and the baking sheet will collect any excess oil.) Continue dipping and frying the fish in batches until finished.
Heat a small non-stick skillet over high heat. Heat a corn tortilla in the skillet for 10-15 seconds each side, so that the tortilla is warm and pliable. Create your taco by adding 2 pieces of fish to the tortilla, 1 tablespoon of avocado mango salsa, and a drizzle of chipotle crema. Serve immediately and enjoy!
- *Sparkling water can be substituted for the beer.
- Tilapia or catfish will also work in place of cod.
- For a GF or healthier option, try grilling the fish instead of frying. To do this, season the fish with the salt and all of the seasonings (omitting the flour, baking powder, and beer). Lightly oil your grill so the fish doesn’t stick, and heat your grill to medium high heat. Grill the fish for 3 to 4 minutes each side, or until the fish is flaky when pressed with a fork. Serve as directed above.
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