California Fish Tacos

Name: California Fish Tacos
Yield: Serves 6
Cuisine: California
Ingredients: 1 small, red onion, halved and sliced thin; 2 , jalapeño chiles, stemmed and sliced into thin rings; 1 cup, white wine vinegar; 2 tablespoons, lime juice; 1 tablespoon, sugar; 1 teaspoon, salt; 3 cups shredded, green cabbage; 1/4 cup pickling liquid from pickled, onions; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 1/2 cup, mayonnaise; 1/2 cup, sour cream; 2 tablespoons, lime juice; 2 tablespoons, milk; 2 pounds skinless whitefish fillets, such as cod,, haddock, or halibut, cut crosswise into 4 by 1-inch strips; , Salt and pepper; 3/4 cup, all-purpose flour; 1/4 cup, cornstarch; 1 teaspoon, baking powder; 1 cup, beer; 1 quart, peanut or vegetable oil; 24 (6-inch), corn tortillas, warmed; 1 cup, fresh cilantro leaves

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Appears in Cook's Country August/September 2013, Cook's Country TV

Main Courses

California

Fish & Seafood

You can’t just wrap a fish in a tortilla and call it a California-style taco. You need light, crisp fried fish, the perfect toppings, and high-contrast flavors and textures.

SERVES6

TIME1¼ hours, plus 30 minutes pickling

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WHY THIS RECIPE WORKS

Simple, satisfying, fresh fish tacos from the West Coast combine fried fish, sliced cabbage, and a creamy white sauce in a corn tortilla. We chose mild but sturdy white fish for our tacos and tossed it in an ultrathin beer batter to avoid a...

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