Fish Tacos. Delicious, fresh, light and satisfying fish tacos. How I love thee. There are three parts to a good fish taco. Bright seasonal toppings, the batter for your fish, and of course the fish itself.

However unlike most recipes you may see online for fish tacos, I believe the toppings are more important than the fish you use. Sure, I would never use tilapia so it is some what important, but for fish tacos you really want to find the best toppings you can. Perfectly ripe avocados, juicy limes, crisp cabbage and of course the most colorful and fresh pico de gallo you can make.

Pico de gallo

2 Large Tomatoes, seeded and diced
1/4 cup Cilantro, chopped
1/4 cup Onion, chopped
2 tsp EVOO
2 TBS Lime Juice
1 tsp Kosher Salt

1. Combine all ingredients and place in the fridge at least one hour so the flavors can blend

I usually use cod since it’s nice and firm, and isn’t too expensive. However you can use any firm white fish such as cod, haddock, shark or sword fish. But like I said earlier, I wouldn’t recommend using tilapia. I know it’s tempting since it’s so cheap, but it’s cheap for a reason. It falls apart and lacks in flavor. Kyle and I argue about how to eat a fish taco. He says corn tortilla with no avocado. I said flour tortilla with avocado. But then again, I believe a ripe California avocado tastes good on just about everything! One thing we do agree on is that a perfectly fried fish taco doesn’t need a creamy sauce, and that lime juice is enough. There is a popular restaurant around here that serves their fish tacos with a bacon ranch sauce, and though the thought may sound good, I prefer my fish tacos to taste light and bright. Let’s save the ranch for cheap salads!

Fish Tacos
yield: 4 servings

2 Eggs
1 3/4 cup Milk
1 TBS Butter, melted
2 cup Flour
4 tsp Baking Powder
1/2 tsp Salt
1 TBS Sugar
1 lb Fresh Fish Filets (cod, haddock, shark or swordfish)
Frying Oil, your preference ( I use Veg Oil)

1. Beat eggs, mix in milk and melted butter. Mix flour, baking powder, salt and sugar and stir into egg mixture. Mix until smooth.
2. Cut the fish into individual sized pieces, around 1-2 inches across and one inch wide, enough for 2 pieces to fill each taco.
3. Heat oil until 350 degrees degrees. Pat dry fish and dip in battering. Fry for 1 – 2 minutes until batter is golden brown. Use a slotted spoon to pull fish out of frying oil and drain briefly on paper towels. Serve warm with toppings of choice.
4. Serve with your choice of corn or flour tortillas. Warm tortillas in the microwave or fry.

Recommended Toppings:
Pico de gallo, Shredded Cabbage, Coleslaw, Cilantro, Lime Juice, Avocado