San Diego Fish Tacos

Written By Alex Washesky

Description

The fish taco originated in Baja California, the coastal Mexican state directly south of the US state of California. Over time, this dish eventually made its way up north to San Diego and was adapted to local tastes. While the concept of the fish taco is the same in both the San Diego and Baja versions, there are variations with the type of fish used, toppings and sauces. The most common toppings of a San Diego fish taco are pico de gallo, a sour cream sauce, pico de gallo and shredded cabbage. The concept of the San Diego fish taco has spread across the US and can be found in many different variations: grilled or fried fish, corn or flour tortillas, different toppings etc. The fish taco is especially popular in coastal areas with access to fresh seafood, although it is not uncommon to find this dish in more inland regions of the US as well.

(Source: Paxculinaria)

Ingredients

(Makes 3 tacos)

  • 3 corn tortillas

  • 2 cups peanut oil

  • Lime wedges

  • Shredded cabbage

  • 1 cod filet, cut into 3 equal strips.

Batter

  • ¼ cup flour

  • 2 tbsp corn starch

  • ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup cold beer

  • 1 tbsp yellow mustard

Sauce

  • ¼ cup sour cream

  • 2 tbsp mayonnaise

  • 1 tbsp lime juice

Pico de Gallo

  • 3 tomatoes, seeded and diced

  • ½ large white onion (diced fine)

  • 1 jalapeno or serrano pepper, finely diced

  • 1 small handful cilantro leaves, finely chopped

  • Juice of 1 lime

  • Salt

Preparation

To make pico de gallo, mix all ingredients together in a bowl and season to taste with salt. If you don’t like it too spicy, remove the seeds and membranes from the jalapeno.

To make sauce, mix all ingredients together until smooth.

To make the batter, whisk together the flour, corn starch, baking powder and salt. Then whisk in the beer and mustard. The batter should be runny but still thick enough to coat the fish, so you can add more beer if necessary.

Heat a nonstick pan over high heat and add the oil. Dip the fish in the beer batter and toss evenly to coat. When the oil is hot, gently place the fish in the oil and fry for about 2 minutes per side. Drain on a plate lined with paper towels.

To assemble, heat up a tortilla, then add the freshly-fried fish, and top with the sauce, shredded cabbage and pico de gallo. Serve with a lime wedge and hot sauce.

Notes

  • You can substitute the beer with club soda.

  • It is sometimes traditional to serve these tacos with pickled red onions, jalapeño slices and avocado.

Alex Washesky
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