My Fish Tacos

Name: My Fish Tacos
Yield: serves 6 to 8
Ingredients: 1/3 cup mayonnaise; 1/3 cup sour cream; 1/3 cup Mexican crema (see page 70) or additional sour cream; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper; Oil, for frying; 1 cup all-purpose flour; Salt and freshly ground black pepper; 2 pounds skinless halibut fillet, cut into 5 x 1/2-inch strips; Beer Batter (page 50); Twelve to sixteen 6-inch corn tortillas, warmed (see page 59); 2 cups shredded cabbage; Fresh Tomatillo-Avocado Salsa (page 183); Canned pickled jalapeño chiles (optional)

December 20, 2011

I have eaten more than my share of fish tacos while living in Baja. But the beach is a half-hour drive from my house, so I was on a mission to find a fish taco recipe that I could make at home—one that was as delicious and authentic as the taco they serve at my favorite Rosarito taco shack. This is what I came up with—and I’m happy to say it competes!

Cooks' Note

Michelades and spicy seafood are the common remedy for a bad hangover. To make a michelada, freeze a beer mug; then moisten the rim with lime juice and coat it with salt. Add and 1/4 cup fresh lime juice (someone actually made me one of these with fake lime juice once-only once). Add beer, and drink before the ice melts.

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