Rockfish Tacos

From YavelWiki

Current revision as of 16:42, 12 September 2025

Ingredients

Batter

• 2 ounces canned chipotle peppers (one can)
• 2 eggs
• 2 cups beer (recommended: Tecate or other pale beer)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 2 teaspoons gray salt
• Freshly ground black pepper

Fish tacos

• 3 cups sour cream (one pint)
• 1 1/2 bunches cilantro, chopped
• 2 tablespoons lime juice, plus 6 limes, cut in wedges
• 1 teaspoon gray salt
• 1 jug of canola or corn oil, for frying
• 3 tomatoes, small diced
• 12 red radishes, thinly sliced
• 2 avocado (sliced)
• 2 jalapeno (sliced)
• 1 bag of mexican cheese
• 24 tortillas
• 1 1/2 pounds rockfish or other whitefish cut into 1-ounce strips

Slaw

• Bag of broccoli slaw
• 2 tablespoons of sugar
• 1/2 cup of red wine vinegar
• 1 teaspoon of salt

Steps

Slaw

1. It's best to do the slaw a few hours before cooking the tacos.
2. In a bowl combine/stir broccoli slaw, 2 tablespoons of sugar, half a cup of red wine vinegar and a teaspoon of salt.
3. Refrigerate

Batter

1. Puree the chipotles and egg together in a blender.
2. When well blended transfer to a bowl and whisk in the beer.
3. In a separate mixing bowl combine the dry ingredients: flour, cornstarch, baking powder, and salt.
4. Add the egg mixture to the flour mixture, whisking well to prevent clumps.
5. Add freshly ground pepper.
6. Set the batter aside while preparing the other ingredients.

Fish tacos

1. Preheat oven to 300 degrees F.
2. In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt
3. Mix well and move to a serving bowl.
4. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
5. On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, sliced avocado, sliced jaapeno, and sliced radishes to garnish tacos.
6. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
7. With your fingers dip the fish strips into the batter and carefully place in the hot oil.
8. Fry until golden brown all over, about 2 minutes on each side.
9. With a slotted spoon remove the fish to a paper towel.
10. To assemble the tacos place 1 to 2 pieces of the fried fish on a warm tortilla and garnish with tomatoes, slaw, chopped cilantro, radishes, avocado, jalapeno, cheese and sour cream mix.
11. Serve with lime wedges.