**California Fish Tacos: A Culinary Fusion of Mexican and American Flavors**
Hailing from the vibrant coastal state of California, fish tacos have become a culinary sensation, capturing the hearts and taste buds of food enthusiasts worldwide. This delectable dish seamlessly blends the vibrant flavors of Mexican cuisine with the laid-back vibes of California's surf culture. In this article, we present a collection of mouthwatering California fish tacos recipes that cater to diverse dietary preferences and culinary skills. From classic beer-battered fish tacos to grilled or pan-fried variations, we've got you covered. Get ready to embark on a culinary journey that promises a fiesta of flavors with every bite. Savor the crispy fish enveloped in warm corn tortillas, complemented by a symphony of fresh toppings like crunchy cabbage, creamy avocado, tangy salsa, and a squeeze of zesty lime. Whether you're a seasoned chef or a novice cook, our recipes will guide you through the process of creating this iconic dish that embodies the spirit of California's culinary scene. So, grab your aprons, fire up your stove or grill, and let's dive into the world of California fish tacos!
CALIFORNIA FISH TACOS WW
From WW's Hit the Spot. The original recipe called for red snapper, but catfish works well, too. You can use any firm white fish, so mahi mahi, grouper, tilapia, haddock, or cod will also work to suit your personal preference. (Sole or flounder would be too thin.) 4 WW "thingies" on old plan, but add 2 "thingies" if add 1/4 avocado to each serving. Update 5/4/13: Made these for myself, and I was disappointed: the fish didn't stay hot after flaking, the cabbage-onion mixture overwhelmed the fish, and cold tacos are a waste of calorie expenditure. DH would have preferred lettuce to cabbage, although lettuce has no nutritional value.On the plus side, the lime juice kept the avocado from spoiling. For a better fish taco, try WiGal's WiGal's Recipe #480852 #480852.
Provided by KateL
Categories Lunch/Snacks
Time 20m
Yield 8 6-inch tortillas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 7x11-inch baking dish with nonstick spray.
- Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
- Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
- Stir together all the remaining ingredients except the tortillas in a medium bowl.
- Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
- Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.
CALIFORNIA FISH TACOS
Steps:
- 1. FOR THE PICKLED ONIONS: Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.) 2. FOR THE CABBAGE: Toss all ingredients together in bowl. 3. FOR THE WHITE SAUCE: Whisk all ingredients together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.) 4. FOR THE FISH: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated. 5. Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish. 6. Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Serve.
Tips:
- Use fresh fish. The fresher the fish, the better the tacos will taste. If you can, buy fish that was caught the same day.
- Choose the right fish. Not all fish are suitable for fish tacos. Some good options include tilapia, cod, halibut, and salmon.
- Season the fish well. Before cooking the fish, season it with a variety of spices. This will help to enhance the flavor of the fish.
- Cook the fish properly. The fish should be cooked until it is flaky and opaque. Overcooked fish will be dry and tough.
- Use fresh tortillas. Fresh tortillas will make your tacos taste better than store-bought tortillas.
- Load up the tacos. Don't be afraid to load up your tacos with toppings. Some popular toppings include cabbage, salsa, guacamole, and sour cream.
- Serve the tacos immediately. Fish tacos are best served immediately after they are made.
Conclusion:
Fish tacos are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. By following the tips above, you can make sure that your fish tacos are the best they can be. Happy cooking!
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