San Diego Style Fish Tacos Recipe

In a medium bowl mix together yogurt and mayonnaise.

San diego style fish tacos recipe. Turn when golden about one ot two minutes. Heat about 1 quart 3 4 inches of canola oil to 375 degrees use a candy or frying thermometer in a heavy cooking pot. I came up with this recipe when i couldn t find good directions for grilled fish tacos. Lightly dredge each piece of fish in flour and then dip in beer batter.

Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels. Gradually stir in fresh lime juice until consistency is slightly runny. Coat fish pieces in beer batter and drain briefly. Heat the tortillas on a grill or griddle until just pliable.

Serve with a lime wedge on the side. The crispy fish is then placed in a warm corn tortilla and topped with crunchy cabbage bright cilantro and a healthy squeeze of smoky crema infused with chipotle in adobo and lime juice. The sauce is better if it is mixed up ahead and allowed to sit in the refrigerator for at least a few hours or overnight. Add the beer mixture to the flour mixture.

Blend egg and beer then quickly stir into the flour mixture don t worry about a few lumps. I liked the chipotle lime combination in a dip i once tried so i imitated it here. Step 2 to make white sauce. Divide the fish among the tortillas and garnish with the sauce cabbage cilantro and red onion.

Slide coated fish into oil. Choose toppings to suit your taste or include typical accompaniments such as salsa fresca cabbage a squeeze of lime juice and chopped cilantro. You ll want the consistency. This san diego style fish tacos recipe features the classic beer battered deep fried classic fish taco.

In a small bowl whisk the sour cream and mayonnaise until well blended. The flavor improves as it sits.