When I planned this week's menu I tried to come up with meals using some of the 36 corn tortillas I bought for the enchiladas I made for Cinco de Mayo. Tonight's dinner was Fish Tacos using a recipe from my Williams-Sonoma Mexican cookbook.
I had some reservations about this meal, mainly because I've never eaten a fish taco before let alone made my own. But they were outstanding. The fish was light, the cabbage added a nice crunch and contrast of flavors and the sauce was tangy and creamy.
I used frozen tilapia filets that I cut into strips and marinated in lime juice, garlic powder, salt and cayenne pepper for about 10 minutes. The batter was 1 cup of flour mixed with 1 cup beer (I used Dos Equis because SP bought a case for Cinco de Mayo), cayenne pepper, salt and garlic powder. The sauce is 1/3 cup each of plain yogurt, mayo and ketchup mixed together. You heat a pan with some oil and once it's nice and hot you dredge the fish in the batter, allowing the excess to drip off, and then fry in batches. The fish actually floated in the oil, which was a pleasant change from the last time I batter-fried something and it stuck to the bottom of the pan. Once the fish has fried to a nice golden brown, drain it on paper towels. While the fish is cooking, heat a griddle or skillet over high heat and toast the corn tortillas (we used 8 and it was more than enough for two people) until they brown on both sides. Serve with thinly sliced cabbage and salsa fresca.