Fish Tacos

Fish tacos is one of those recipes that can be prepared a little different every time you make it. You can fry the fish with a beer batter, a tempura batter, or a simple cornmeal batter. When the weather is nice, you can marinate and grill the fish with cilantro and lime, or spice it up and add some Creole. Yesterday, when I whipped some up for dinner with a few friends I wanted to make them how I first tried them in San Diego; beer battered and spicy.

Fish Tacos with Spicy Slaw & Balsamic Tomato Relish

1 package white corn tortillas, steamed or toasted

1/2 head shredded cabbage

1 red onion, sliced

cilantro

crumbled goat cheese

lime wedges

chunky balsamic tomato relish (recipe follows)

for the batter:

1 cup flour + 1/4 cup for dusting

1/4 cup cornstarch

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 cup beer

several shakes (1-2 tsp.) Tobasco

for the fish:

4 – 4oz. pieces white, flaky fish

Creole seasoning

for the sauce:

1/2 cup sour cream

1/2 cup mayonaise

1 lime, juiced

1/2 tsp of each: oregano, cumin, & dill

1 tsp. ground cayenne pepper

Mix dry ingredients for batter in a mixing bowl. Beat in egg. Pour in beer & hot sauce. Whisk until smooth.

Cut fish into 3″ x 2″ strips. Douse with Creole seasoning. Dust in flour.

Heat 3″ of oil in large, heavy bottomed skillet, or deep fryer.

Dredge seasoned & floured fish strips in batter, raking off excess on the side of the bowl.

Drop in hot oil. Fry until golden brown. Place fish on paper bag to drain excess oil.

Meanwhile, mix all ingredients for sauce and toss with shredded cabbage to make a spicy slaw.

Build tacos. Spread spicy slaw on tortilla, add onions, cilantro, a couple of pieces of fish, a sprinkle of goat cheese, tomato relish, and serve with a lime.

Balsamic Tomato Relish

6-7 roma tomatoes,(about 2 lbs.) diced in large pieces

1 red onion, diced

1 bunch cilantro, chopped

3 Tbs. olive oil

1/4 cup balsamic vinegar

3 Tbs. sugar

Dissolve sugar into vinegar in a bowl. Mix in oil. Add remaining ingredients. Chill & serve.

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