FISH TACOS

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These fish tacos are a delicious combination of crispy beer-battered fish, spicy avocado lime cream and pico de gallo. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 39

2 cups/ 500ml plain thick yogurt or 2 sour cream
4 avocados, pitted, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 lime, zest and juice of
1 handful fresh cilantro leaves, chopped
3 drops green chili sauce, such as Tabasco
salt & freshly ground black pepper
2 tablespoons/ 30ml olive oil
2 tomatoes, seeded and chopped
1 garlic clove, minced
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 lime, juice of
1 handful fresh cilantro leaves, chopped
salt & freshly ground black pepper
3 cups/ 750ml all-purpose flour
1/4 cup/ 60ml cornstarch
1 tablespoon/ 15ml baking powder
salt & freshly ground black pepper
2 1/2 cups/ 625ml beer (2 bottles)
2 eggs, beaten
canola or peanut oil, for frying
1 lb haddock fillet, cut into large cubes (450 grams)
homemade tortilla, recipe follows
iceberg lettuce, finely shredded
spicy green chili sauce, recipe follows
2 cups/ 500ml very fine cornflour (masa harina)
1 teaspoon/ 5ml salt
24 hot green chili peppers (such as jalapeno, poblano, hatch or Cubanelle)
1/4 cup/ 60ml olive oil
salt
1 onion, finely chopped
2 tablespoons/ 30ml distilled white vinegar
1 tablespoon/ 15ml coriander seed, ground
3 garlic cloves, minced
1 pinch sugar
1/4 cup/ 60ml chopped fresh cilantro
fresh ground black pepper

Steps:

  • For the avocado cream:.
  • Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
  • For the pico de gallo:.
  • Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
  • For the fish:.
  • Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps).
  • Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
  • Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.
  • Drain on paper towels and season with salt and pepper.
  • For serving:.
  • Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
  • Homemade Tortillas:.
  • Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.).
  • Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
  • Spicy Green Chili Sauce:.
  • Preheat the oven to 450 degrees F (225 degrees C).
  • Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.
  • Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.
  • Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.

Md hasanur Hasanur
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I'm not a big fan of fish, but I loved these tacos. They were so flavorful and the fish was cooked perfectly.


michael krause
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These tacos are a great way to use up leftover fish.


Md Salim soder
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I love that this recipe uses fresh ingredients. It makes the tacos taste so much better.


hammodeh ayman
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These tacos are the perfect party food. They're easy to make and everyone loves them.


Jim WTFRA Tuck
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I made these tacos for a potluck and they were gone in minutes.


Shaheen Nusrat
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These tacos are a great way to get your kids to eat fish.


Roger Araiza
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I love that this recipe is so versatile. I can use different types of fish, salsa, and avocado crema.


mbongeni madihlaba
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These tacos are so good, I could eat them every day.


KHAYAL AFRINI
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I've made these tacos several times and they're always a hit. They're my go-to recipe for fish tacos.


danuja Dewmini
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I made these tacos for my friends and they all loved them. They said they were the best fish tacos they'd ever had.


Binod Bhawani
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These tacos are so easy to make, even for a beginner cook.


muqeet Ahmad
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I love the combination of flavors in these tacos. The fish, the salsa, and the avocado crema all go together perfectly.


Balat Nache
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These tacos are the perfect summer meal. They're light and refreshing.


English Taylor
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I'm not a big fan of fish tacos, but I tried this recipe and I was pleasantly surprised. They were delicious!


Pass
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I love that this recipe uses simple, everyday ingredients.


Bertrand Takwi
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These fish tacos are so easy to make and they're always a crowd-pleaser.


Hamad Berri
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I made these tacos for a party and they were a huge success. Everyone loved them!


Krishna Pradhan
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These fish tacos were a hit with my family! The fish was cooked perfectly and the flavors were amazing. I especially loved the creamy cilantro sauce.


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