Fish Tacos? Yes, please.

 

 
 
Thank you southern California.  Thank you.  My husband, being raised in Los Angeles, had often talked of the fish tacos he had eaten from a little taco wagon in Rosarita Beach.  Never having tasted a fish taco, I couldn't quite understand the fervor which accompanied him as he spoke of his trips there as a teenager. So, when flippin’ through the TV I came across Tyler Florence cooking fish tacos, I decided to give them a try and surprise the hubs.  I modified the recipe somewhat. As with most all comfort foods (yes, for southern Californians this is a comfort food), they are very simple. The hubs was overjoyed and this is now a staple in our home.
 


Ingredients (Serves 2)

 

Corn oil, for frying
½ cup of all purpose flour
2 eggs
Salt
1 lb mahi-mahi (or any firm white fish)
½ head small cabbage, shredded
2 small or 1 large jalapeño, diced 

½ cup cilantro leaves, left whole

½ cup sour cream
Tapatío sauce to taste
Lemon wedges, for garnish
Directions
Fill a large heavy bottomed pan over medium heat to about 1/4 full of corn oil.
While the oil is heating, put the flour, and breadcrumbs into separate shallow dishes.
Break the eggs into another shallow dish and beat them until combined.
Cut the fish into 1-inch wide strips. Dip them into the flour then into egg, and coat them well with the breadcrumbs.
 
Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.

 

 
Drain on paper towels and season with salt.
Turn the heat to medium high and fry the corn tortillas in the same oil until desired crispness.

 

 
Thinly slice the cabbage into strips. Dice jalapeño.
Mix 1/2 cup sour cream and Tapatío sauce to taste.
Slice lemons, and pluck the leaves of cilantro off of the stalk.
 
Place fish into corn tortilla, top with cabbage, jalapeño, sour cream/Tapatío mixture and sprinkle with cilantro.
 
Enjoy!
 
 
 

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