San Diego style Fish tacos!
As Vince from ShamWow would say, you’re gonna love my nuts. Or in this case, San Diego style FISH TACOS. Oh, yes. These things are little pockets of heaven.
We adapted this recipe from Allrecipes. Here are our modifications and some notes:
• We substituted sour cream for plain yogurt and mayonnaise. It was less of a substitute thing and more of we’re-too-lazy-to-get-the-rest-of-the-ingredients type thing. Nevertheless, the sauce was great even if it was ultimately seasoned sour cream.
• We also used pollock instead of cod because fresh cod is mysteriously difficult to obtain in regular grocery stores. Maybe we need to shop at nicer stores.
• Being underage and all, we used whatever beer was leftover from last weekend’s frat party. Just kidding. We used Fat Tire, a dark Amber ale. It worked wonderfully in creating a nice fluffy crust. If you wanna go more traditional, you might wanna use Corona or Dos Equis.
• GOOD corn tortillas are essential!! We bought ours from a Mexican mart that were made fresh the day they were purchased. The difference between homemade tortillas and shelf grocery store tortillas is astounding. Don’t even think about grabbing a bag of Guerreros for this recipe! If you do…well. I don’t even know what to say to that.
No intense step-by-step pictures but we think these are the two most important shots of any fish taco making process: the freshly deep fried beer batter fish, and the final presentation of the taco.
The additional toppings were shredded cabbage, Tapatio (our favorite AP hot sauce), El Yucateco green habenero sauce, red salsa casera, fresh cilantro and deep fried beer battered jalapeno slices (we got creative). Top yours with whatever you have around. The rest of our Asian family enjoyed these tacos. Yours will too.
We have a lot of tortillas leftover and some nice beef flap meat and pork shoulder in the fridge. Possible next post: Carnitas and carne asada! You’d better anticipate it.
- Lots of love, Thi & Kim
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