I live in San Diego now and I love it. There’s nothing like a delicious fish taco. This is the definitive dish in San Diego. Sadly, our time in San Diego is over. I don’t think I’ll be saying that anytime soon, if ever. We’re moving to Salt Lake City, Utah. Can you tell the difference? We’re trading beaches for mountains. I would love to get out of Paradise, but at the same time I am very excited about new opportunities. Not going to lie, I was also super excited to cut the rent in half. Paradise has a price, right? Today I’m sharing our family’s favorite fried fish tacos as a tribute to this beautiful place.
production time: 30 minutes
yield: Serves 6 to 8
raw material
salad
2 cups shredded cabbage
2 TB red wine vinegar
1 teaspoon black pepper
1/2 tsp salt
Avocado Cream
1/2 cup fresh cilantro
1/2 cup sour cream
1 avocado
1 lime, juiced
1/4 teaspoon salt
batter
1 cup flour
1 teaspoon baking powder
2 cloves of garlic, crushed
2 teaspoons mustard powder
1 teaspoon crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 to 1 1/2 cups Dr Pepper
1 pound white fish (work, snapper, etc.)
2 cups vegetable oil
corn cake
cilantro, for garnish
instruct
1. In a medium mixing bowl, make the salad by tossing together the shredded cabbage, vinegar, salt, and pepper.
2. Make the avocado cream by blending the cilantro, sour cream, avocado, lime juice, salt, and pepper in a food processor until smooth.
3. Heat oil in a large skillet. The oil should be about 1 inch deep. Heat to about 350 degrees.
4. Prepare the batter by whisking together the flour, baking powder, garlic, mustard powder, red pepper flakes, salt, and pepper. Pour in 1 cup of Dr. Pepper and blend until smooth. Add more Dr. Pepper as needed to create a thin batter that coats fish easily.
5. Use tongs to dip the fish fillets into the batter and place them directly into the hot oil once coated. Working in batches, fry each piece for about 4 minutes, turning halfway through. Drain on a plate lined with paper towels.
6. Place the fish on a tortilla, then top with some slaw, cilantro, and a generous dose of avocado cream for a taco.