These fish tacos are amazing! Jackie took me to a favorite Mexican restaurant of hers in New York City, La Esquina. She loves their fish tacos and wanted me to try them. The weather had finally turned, and we were hungry for a light meal that kept us in a summer frame of mind. I enjoyed the dish, but I have to admit that it was not what I expected. When I think of fish tacos, I think battered or fried fish. Of course, Jackie’s favorite was grilled. I needed to go home and create my version that burst with the flavor I was used to. The beauty of this is that Jackie is willing to allow me to create dishes in my own way and gives me honest opinions of the final product (however I think she is a little prejudice to what I make). Oh well, I guess that is one of the many reasons we work so well together.
We love the fried fish. It reminds us of growing up in Ohio, eating Lake Erie perch. But honestly, a good fresh grilled fish can be just as appealing on the right occasion. Please feel free to create your own versions of any of our recipes. We want you to use them as inspiration to create meals that fit your tastes and make the ones you cook for happy. We would love to have feedback on any of the recipes you try. Add something to them, take something out, or just simply let us know if you enjoy them just as we did.
We believe that people who can cook together will stay together. That sounds great doesn’t it? It’s a good bond because after all, no matter how busy we are or how crazy our days get, we all have to eat. Why not create memories with loved ones and while planning new menu ideas together?Print
An amazing light meal packed with flavor
- 8 ounces mahi mahi or your favorite fish
- 6 oz beer
- 4–5 TBSP. Flour
- 2 eggs
- 1 C shredded red cabbage
- 6 corn tortillas
- 3 TBSP. Mayonnaise
- Fresh cilantro chopped
- 3 tsp chipotle sauce from can of chipotle pepper
- 1 finely diced chipotle pepper
- 1tsp dried chili powder
- 1 tsp. baking powder
- Oil to fry in
- FOR THE CHIPOLTE MAYO
- Place mayo in a small bowl and add the diced chipolte pepper and the sauce and mix well.
- TO MAKE THE FISH FOR THE TACO
- Start by placing about 3 inches of cooking oil in a deep sauce pan and heat to 350 degrees.
- In a medium mixing bowl crack 2 eggs and whisk with fork.
- Add the 6 oz of beer( your favorite will work)
- Mix the flour in 1 TBSP at a time under the batter resembles pancake batter.
- Add the baking powder and chili powder and mix to combine.
- Cut fish into small strips about 1/4 in x 2 inches long.
- Dip fish pieces into batter and place in hot oil about 4-6 pieces at a time.
- Be careful to not overcrowd the oil because this will drop the temperature too low and the fish will become oily.
- Cook fish for about 1-2 minutes and turn over to cook for another 1-2 min until batter is golden brown.
- Remove from heat and transfer to plate lined with paper towels.
- Continue to cook until all fish has been cooked.
- NOW TIME TO ASSEMBLE THE TACOS
- In a sauté pan over medium heat warm the corn tortillas for 30 seconds on each side.
- Remove from pan and place on plate.
- Place some of the shredded cabbage in the tortilla next add 2-3 pieces of the battered fish.
- Drizzle the chipolte mayo over the fish and finish off with salsa and a little bit of chopped cilantro.
- Serve with your favorite rice or the rice recipe we shared in an earlier post.