Diary of a Cook's wife: Fish Tacos

Photo Albums

January 2008

February 07, 2006

Sun	Mon	Tue	Wed	Thu	Fri	Sat
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

Fish Tacos

Wouldn't you know...the one thing I can't find in Chicago is the one thing that this pregnant lady wants...Fish Tacos! Not nasty ol' grill fish but true honest to god Baja Fish Tacos. You know the kind you can find on any street corner Tacqueria in SF. Deep fried yum, drizzled with a lime crema sauce, crunchy cabbage and radish slices, perfectly packaged in a corn tortilla. I made poor cook boy drive me around to damn near 10 places in search of...no luck. In fact, when I asked they looked at me like I was some nutty pregnant lady, which of course I am! But still...it's not like I don't know they exists.

Finally, with no where else to turn, I turn to Chowhound.com -- and come to learn, there is ONE...ONE place in all of Chicago that serves them and it's not even in Chicago but rather on the boarder between Chicago and Gary Indiana - hello! I did apprecaite everyone trying to help me though..except the wacko who told me that fish was bad during pregnancy. Whatever..I have a dr. thanks.

So in desperation and refusing to admit defeat...I made my own okay...Cookboy made them...but I did allow something to be deep fried in my house which as most people know...pregnant women smell everything 30X greater. Anyhow, the results were awesome! They were delish and I was happy again.

Lime Crema Sauce: make ahead and let marinate
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
zest of lime - to taste
handful of cilantro leaves

Fish Tacos:
Oil
1package Tempura Batter Mix (or make your own but um..we were lazy)
1 can beer --something lightish we used a moosehead
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
24 ounces boneless cod, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage
sliced thin raddishes
2 limes

For the sauce:
Mix all ingredients together and set aside.
Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.

Fish:
Mix the batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.

Deep-fry for about 3 minutes, or until golden brown and cooked through.

Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.

YUM YUM YUM

03:14 PM | Permalink

Diary of a Cook's wife

The life and times of being a Cook's wife.

About

Categories

Recent Comments

Photo Albums

Recent Posts

January 2008

LINKS

February 07, 2006

Fish Tacos

Comments

Post a comment