Grill Some California-Style Fish Tacos
Smoky citrus-marinated grilled fish and creamy California Avocado makes ordinary fish tacos “California fish tacos”. I actually found out I was allergic to avocado while eating a street taco when I lived in San Diego many years ago. I have since had to improvise. Using different fresh fish and creative toppings is an easy way to vary the simple recipe. What’s not to love about these tacos, packed with great taste and nutrition! Enjoy these tacos with your best girlfriends and a California Collins cocktail. We found this recipe on womansday.com.
Ingredients for four servings | Multiply by degree of hunger, and divide by number of girlfriends!
5 tablespoons fresh lime juice
1 small red onion
3 tablespoons sour cream
1/2 small green cabbage
1 jalapeño (seeded for less heat, if desired)
1 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon chili powder
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 large egg
1 cup beer (such as corona, or another lighter beer)
1 pound tilapia fillets
1/2 cup roughly chopped fresh cilantro
8 small flour tortillas
In a small bowl, stir together 2 tablespoons lime juice with 1/4 teaspoon each salt and pepper. Add the onion and toss to coat. Let sit, tossing occasionally, until the fish is ready.
In a large bowl, whisk together sour cream, remaining 3 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage and jalapeño and toss to coat. Let sit, tossing occasionally, until the fish is ready.
In a medium bowl, whisk together flour, cornstarch, chili powder, baking powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer 1/4 cup of the flour mixture to a shallow bowl or plate. Stir the egg and beer into the remaining flour mixture until smooth.
Fill a large cast-iron or deep skillet with 1/2 inch canola oil and heat to 350 degrees F. Place a cooling rack on a rimmed baking sheet.
Working in batches, coat the fish in the dry flour mixture, pat off any excess, then dip in the batter. Let excess drip off and carefully place in the oil. Cook, turning once, until the batter is golden brown and the fish is opaque throughout, 2 to 3 minutes total. Transfer to the prepared baking rack.
Fold the cilantro into the cabbage mixture. Fill the tortillas with the fish and top with the slaw and pickled onions.
Photo source: https://www.californiaavocado.com/recipes/recipe-container/california-fish-tacos