If you can’t make it down to Baja, these fish tacos are a great way to bring Baja right to you. Our whole staff makes these at home and the recipe was provided by our own DBTC staffer, Monica Garcia. We can almost feel the ocean breeze and the sound of mariachis as we dig in. Buen provecho!
1 lb tilapia fish filets (you can also use this recipe with shrimp)
Yellow corn tortillas
1 cup flour
2 tsp yellow mustard
1 tsp really fine oregano
1 tsp pepper
1 tsp garlic salt
1/2 bottle of beer—6 oz
1/2 cup sour cream
1/2 cup mayonnaise
1/8 to 1/4 cup of milk–depending on desired consistency
1/4 lime — squeezed
1/4 tsp salt
Chop up the toppings first (you can use your own discretion with how much to use of each or be creative with adding your own toppings – salsa, avocado, guacamole, cotija cheese, etc). Mix together ingredients for white sauce. You can season with the lime and salt according to taste. Set aside in refrigerator.
Cut fish lengthwise into 1-1 1/2” inch strips. Mix together dry ingredients for beer batter. Mix in the beer a little bit at a time until it becomes the same consistency of pancake batter. Heat a large skillet with 1 inch of vegetable oil (not olive oil) over medium heat. When oil is hot, dip fish in beer batter and place in skillet (you can fry multiple pieces at one time – just leave space between the fish pieces so that they don’t stick together). Fry until golden brown, using tongs to turn over fish strips once during frying.
Serve in yellow corn tortillas with toppings and white sauce. Best enjoyed with a cold cerveza!