I have fond memories of weekends in Rosarito Beach, Mexico.I’d camp in a tent on the sand, shop in the outdoor markets and eat fish tacos at a tiny stand. Those tacos were stuffed with freshly caught battered fish, chopped cabbage, a creamy white sauce and a pico de gallo salsa. And they literally cost about 50 cents each!
What’s better than cheap fish tacos? How about practically free? I love when my husband goes out fishing and comes home with dinner!
Even if you don’t have a fisherman in the family, you can still serve up a tasty fish dinner like we have in SoCal. Choose a firm white fish (I like cod or yellowtail). If the fish is fresh, it won’t have any odor.
- Since my husband catches our dinner fresh I’m not sure what size or amount you’ll need to buy, but we usually have 4 very large filets. You’ll want to cut them down a bit, so perhaps into a total of 8 pieces.
- Rinse off your fish, pat dry with paper towels and season with salt & pepper.
- Heat cooking oil in a deep pan on the stove. You can use your favorite oil; we usually cook with vegetable oil though we’ve also used canola and coconut with good success.
- Combine into a bowl, 1 cup flour, 2 Tbsp garlic powder, 2 Tbsp paprika, 2 tsp salt & 2 tsp ground black pepper. As a substitute for the seasonings you could also add 4 Tbsp Old Bay seasoning.
Beat one egg and then add to the dry mixture.
- 1 oz bottle of beer; slowly add and mix in until a thin batter is created.
- Dip each filet into the batter, allowing excess to drip off and then carefully submerge into the hot oil.
- Cook until golden brown then flip over.
- Drain filet on paper towels and serve immediately.
Or as my son calls it, “special sauce”. I mix equal parts plain Greek yogurt with mayonnaise, about 1/2 cup each. Stir in 1 heaping tablespoon of chopped garlic, 1 tsp of Lawry’s seasoned salt and 1/2 tsp ground black pepper.
- Chopped cabbage, lime wedges and pico de gallo or salsa. My husband whips up his own with fresh tomatoes, cilantro leaves, white onion, finely chopped jalapeno, salt and lemon juice.
Skip the tortillas at the supermarket. If you have a tortilleria or Mexican restaurant in your area, pick them up fresh. I warm my corn tortillas two at a time directly over an open flame on the stove top with a pair of tongs. Wrap them in a tea towel to keep them warm.
Now it’s time to make your tacos and dig in! We make fish tacos year-round but they are especially good after a long day of swimming. And a cold beer goes perfectly!
Have you ever tried making fish tacos at home? It’s really a tasty and fresh dinner that goes together quickly. Add a side of brown rice and black beans and you have a well-rounded meal that doesn’t break the bank!