Baja-style Fish Tacos

Fresh, light, healthy, and incredibly tasty, this original Kyle’s Kitchen recipe will spark up your fall evenings…

Ingredients

For the Fish

• Two pounds of rockfish filets (or other whitefish) cut into 2 inch strips
• 1 cup all purpose flour
• 2 cups light beer (I used Modelo)
• Salt and pepper
• Cooking oil

For the Slaw

• 1 package of tricolor cole slaw mix, throw the dressing packet away
• 2 tablespoons of red wine vinegar (or juice of 1 lime)
• 2 tablespoons of mexican crema or sour cream
• 2 tablespoons mayo
• Big pinch of salt and pepper
• Big pinch of Mexican oregano (mediterranean oregano will work, but it’s not as punchy)
• Stack of grilled small tortillas

Instructions

• Put a large pot on medium heat with the cooking oil, ideally oil will be about 2 inches deep in the pot, let it heat up while you prepare the fish (aiming for a temp of 350-375 for frying)
• Rinse and pat dry the fish
• Season fish with salt and pepper and set aside
• In a large mixing bowl mix the flour and beer and whisk until there is no clumps, season with salt and pepper
• Grill the tortillas over the gas burner if you have it, or in a dry skillet until a little char happens, wrap in a paper towel and set aside
• Let the batter rest in the fridge while preparing the slaw
• In a large mixing bowl add all slaw ingredients and give it a good mix.
• Set slaw aside on the counter, it will get better as it sits
• Take batter from fridge
• Dip a piece of fish in the batter and let the excess batter drip off
• Place the fish into the hot oil, making sure to release it away from you to avoid oil splashing on your hands
• Fry fish for 3-4 minutes until golden brown, set on a paper towel lined plate and repeat until all the fish is fried.
• Place two pieces of fish in each tortilla, top with the slaw and a squeeze of lime
• Top however you like, I chose a creamy chipotle sauce and it was delicious

Original recipe by Kyle Speers in the Tom Dwyer Automotive Newsletter

Yield: 10 servings      Prep time: 15 min      Cook Time: 15 min        Total time:  30 min