Friday night fish tacos was Dustin’s brilliant idea. Our supermarket was out of cod by the time we finished class at 7pm, but they had salmon so our recipe was quickly adapted! These reminded me of some fish tacos I ate from a little stand in Ensenada, Mexico about 8 years ago. As the Japanese say, natsukashi! (“how nostalgic!”) You can find the original recipe here. Serves about 4.
For the White Sauce:
1/2 cup plain yogurt
1/2 cup mayo
1 lime, juiced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
freshly ground black pepper
For the Beer-Batter:
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup beer
Beautifully battered salmon pieces
Making the Tacos:
3 salmon fillets, skinned and cut into your desired size pieces
6 corn or flour tortillas
1/4 head of cabbage, shredded
Vegetable oil for frying
Prepared guacamole
Lime
- In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency thins. Season with oregano, cumin, chilli powder, and black pepper. Set aside.
- In a large bowl, combine flour, baking powder, and salt. In another small bowl blend egg and beer, then quickly stir into the flour mixture (it’s okay if it’s a little lumpy).
- Heat oil in deep frying pan until hot.
- Dust salmon pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.
- Heat tortillas on both sides over a burner. Place a mound of shredded cabbage on top of the tortillas, and top with a few dollops of guacamole. Place 1 or 2 pieces of fried salmon on top. Finish with a squeeze of lime and a drizzle of white sauce.
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