California Fish Tacos

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

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.

SERVES 6

TIME 1¼ 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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