Winning Fish Tacos
I found myself winning a seafood contest and ended up competing in the Seafood category in Las Vegas at the World Food Championship in 2014 somehow.
Alaska Seafood provided the seafood, and I used halibut for these tacos. It’s not a wonder they soared my score up to 7th in the world. Creamy, crunchy, salty and sweet-one of my favorite recipes.
Use any fish you’d like, fresh or frozen. Don’t be intimidated by cooking fish, and you don’t have to live on the coast to eat like you do.
The reason I created it one evening was to satisfy my oldest son’s craving for Rubio’s fish tacos since he had just moved from San Diego. Since then I’ve made them many times, using different fresh and frozen fish, and I’m glad I entered it into a contest. Who would have thought.
I’ve got to admit that frying the fish is my favorite way to make it, but if you want to skip frying all together and grill your fish, these tacos will be just as wonderful. I’d squeeze a little lime over them after grilling, using your favorite seasonings. I’ve also made them with corn tortillas instead of flour, and La Tortilla Factory ones are the best!
- 1 ½ pounds halibut, cut into 1-ounce strips
- 2 teaspoons salt
- 2 teaspoons hot sauce
- Cilantro Cream Sauce
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- 5 ounces plain Greek yogurt
- 2 Tablespoons chopped fresh cilantro
- Juice from ½ lime
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- Beer Batter
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 cup beer
- 1 quart oil for frying
- Ingredients and Garnishes
- 8 small flour tortillas
- ¼ head green cabbage, shredded finely
- 4 Tablespoons chopped cilantro
- 2 limes, cut into wedges
- reserved cilantro sprigs
- Sprinkle fish strips with salt and hot sauce. Set aside.
- In a small bowl, combine cream cheese, mayonnaise, yogurt, cilantro, lime juice, salt and pepper. Mix well, cover and refrigerate.
- In a medium bowl, combine flour, salt, garlic powder, cayenne and black pepper. Mix well with a whisk. Pour in beer and whisk until smooth. Set aside.
- In a large frying pan, heat oil on medium high heat to 350 degrees. Dip fish in beer batter with tongs and place carefully in hot oil, leaving space between fish pieces. Cook until golden, about 2 minutes on each side. Drain on paper towels and keep warm on a baking sheet in a 200 degree oven. Repeat until all fish is cooked.
- Heat flour tortillas in microwave covered in damp paper towels for 30 seconds. Keep warm in a wrapped towel. Assemble tacos by placing 1 piece of fish in each flour tortilla, top with shredded cabbage, cilantro cream sauce and chopped cilantro. Garnish with lime wedges and cilantro sprigs. Squeeze a lime wedge over inside of taco before eating. Makes 8 soft tacos for 8 small servings or 4 large servings (2 tacos each).
- You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!