2 lbs. firm white fish (cod, tilapia, halibut) cut into 2 oz fingers
1/2 small head of red or white cabbage finely shredded
20 corn tortillas
3 limes cut into wedges
1/2 cup finely chopped cilantro
Combine 1 cup Mexican Crema and 2 TBSP Mexican Chile sauce (i.e. Tabasco, Cholula)
Pickled Red Onion
Combine 1 thinly sliced red onion, 1 TBSP sugar, 1/4 cup white vinegar, 1/4 cup hot water. Seal in an airtight jar and refrigerate. Lasts up to 4 weeks.
Filing Directions and Taco Assembly
Mix the flour, salt, pepper, and paprika and then divide in half. Use one half of the dry mix to make the batter by mixing with egg and beer. You want the batter to cling to the fish but also drip excess away-consistency of heavy cream. Heat two pints of vegetable oil in a large deep frying pan or wok. Dip pieces of fish into the batter and let the excess batter drip off, then toss the battered fish in the remaining flour mixture to coat. Place the battered and floured fish into the hot oil and turn until golden on all sides. Cook fish for about 3 minutes. Place cooked fish on paper towel to soak excess oil. Place shredded cabbage, 1 piece of fish, pickled onions, crema sauce, and cilantro on a warm tortilla. Serve with lime wedges and enjoy.