Here's an authentic recipe from San Felipe (birthplace of fish tacos and my old college weekend hangout):
2 lb firm-fleshed fish fillets
1/2 c unbleached flour
2 eggs; separated
1/2 ts garlic salt
1 ts oregano
1/2 ts black pepper
1/4 ts cayenne pepper
3/4 c beer; room temperature
3/4 c unbleached flour
2 c canola oil
18 fresh corn tortillas
1/2 c mayonnaise
1/2 c plain yogurt; or sour cream
1/2 ts salt
1 3/4 c shredded cabbage; Napa
ROSARITO BEACH SALSA:
1/2 c oil
10 chiles de arbol
1/2 c tomato sauce; canned
1/2 ts salt
Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2
cup flour, dust off excess. Set aside while mixing batter.
Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well
blended. Whisk egg whites until they resemble soft whipped cream, then fold
gently into batter. Set aside. This batter holds up quite well for up to 1
Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces
in the beer batter and carefully slip into hot oil. Fry unto fish turns a
deep gold, turning so it browns evenly. Remove to crumpled paper towels to
drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or
For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup.
For the Rosarito salsa: Heat oil in a small cast iron pan and fry the
chilies in in it until they are a deep burnished red. This step gives the
salsa an incomparable smoky flavor. Remove to paper towels and blot off
oil. While the chilies are cooling, broil the tomatoes about 5 minutes,
turning once. Remove cores and most of the skin. Stem chilies and break
pods into pieces.
Place tomatoes, tomato sauce, salt and chilies in the bowl of a food
processor: process until chilies are broken up into small, dark flecks. Use
for tacos and over eggs. Makes 1 cup.
Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping
tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of
fried fish and drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18
I had some great fish tacos in Boise, Idaho recently. I know! Anyway they were "Baja style" and were small corn tortillas warmed on the grill and filled with lightly battered (almost tempura'd) chunks of cod. Topped with shredded cabbage and a little pico de gallo. The white sauce was great -- I am guessing it's sour cream thinned with lime juice and spiked with cumin and mexican oregano? Search on epicurious ... they must have a recipe.
1/4 cup fresh lime juice, (juice of 2 limes)
1 Tbsp olive oil
1 Tbsp cumin powder
1 Tbsp chili powder
1/2 Tbsp oregano
1/2 tsp black pepper, freshly ground
1 1/2 pounds halibut steaks, (four steaks)
4 flour tortillas, 10-inch diameter)
2 cups black beans, canned, or made from scratch
1 cup salsa
1 cup Monterey Jack cheese, shredded
16 oz. sour cream
In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.
While fish is cooking, wrap tortillas in foil and place on grill to heat.
Place black beans in a microwave-safe dish, cover and heat in the microwave.
When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.
Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.
Re: white sauce I use sour cream with a bit of lime juice.