The first time I ever heard of fish tacos, way back when I was a picky eater, I thought they sounded really weird and like something I would never eat.
I pictured fish covered with taco spices and topped with lettuce, tomatoes and sour cream. Totally unappealing.
I’ve learned a lot of things about fish tacos since then. Number one being none of those traditional taco spices are involved. Thank goodness. Instead, strips of cod are beer-battered (or club soda-battered) and fried until light, flaky and crispy.
They’re nestled in corn tortillas and topped with a creamy tangy slaw traditionally made of cabbage. I used rainbow carrots instead, with beautiful shades of orange and yellow dressed in a sweet and tangy dressing made of mayo, honey, mustard and a tiny bit of the pickling juice.
The white sauce takes all of two seconds to make by whisking sour cream, mayonnaise and more lime juice together.
I wish someone had enlightened me years ago to what a fish taco was really all about.
If they had just called them fried fish tacos I might not have been so quick to rebuke them.
Now, in a complete turnaround, I refer to them as little bundles of joy because that’s exactly what they are.
Fried fish nestled in corn tortillas with rainbow cole slaw, quick pickled red onions and a creamy sour cream sauce. Little bundles of joy.
- Toss the onions and jalapeños together in a medium, heat-proof bowl. To a small saucepan add the vinegar, lime juice, sugar, and salt. Bring to a boil over medium-high heat.
- Pour the vinegar over the onions and let them sit for at least 30 minutes. You can make them up to 2 days ahead of time. After 30 minutes refrigerate.
- In a medium bowl whisk the mayo, honey, mustard, pickling juice, salt and pepper together. Add the carrots and toss well. Cover and refrigerate.
- Whisk all the ingredients together in a bowl. Cover and refrigerate.
- Pat the fish dry with paper towels and season well with salt and pepper.
- In a medium bowl whisk the flour, cornstarch, baking powder, and 1 teaspoon salt together. Add the beer or club soda and whisk until smooth.
- Add about 3/4-inch oil to a Dutch oven or large saucepan and heat over medium-high heat to 340 - 350 degrees F.
- Work in batches until all the fish is cooked. Add 4 or 5 pieces to the batter, one at a time remove the fish from the batter, allow excess to drip off and carefully add it to the hot oil.
- Cook until golden brown and crispy, about 2 minutes per side. Drain fish on a wire rack or paper towel lined cutting board.
- To serve put one or two pieces into each tortilla, top with cole slaw, pickled onions, sauce and a few cilantro leaves.
Adapted from Cook's Country
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