This recipe is for the traditional-style fish tacos. Fresh cod fish is fried in a light batter and then stuffed in a corn tortilla with shredded cabbage. But the real key to this terrific dish is the white sauce topping for the taco. This sauce is made with fresh lime juice and jalapenos and then spiced with our Mexican Herb and Mexican Blend. So delicious and refreshing- a must try recipe that is sure to please.
Ingredients: For The Batter:
1 cup Rice Flour
1 cup Club Soda
1 Egg
2 Tblspns Cornstarch
1 tsp Baking Soda
1/2 tsp salt
For The Sauce:
1/2 cup Low-fat Sour Cream
1/2 cup Light Mayonnaise
1 Fresh Lime, juiced
1 Jalapeno Pepper, minced
1 tsp Mexican Herb
1 tsp Mexican Blend
For The Fish & Tacos:
1 lb Cod (or other white fish) Fillets, cut in 2 oz. portions
8, 6-once corn tortillas
Shredded cabbage
Oil for frying
Directions: To make the sauce: In a small bowl, mix together the sauce ingredients until combined and the sauce is about the consistency of a creamy salad dressing. Refrigerate the sauce for about two hours to enhance the flavors. To make the batter: In a medium-sized bowl combine the flour, club soda, egg, cornstarch, baking soda and salt. Mix well. To make the fish: Pour oil into a heavy skillet, covering the bottom of the skillet with enough oil to fry the fish. Heat the oil to medium-high heat. Lightly flour the fish portions and then dip each portion into the batter, coating each piece on all sides with the batter. Place the fish pieces in the hot oil and fry them until golden on all sides. Place the fried fish in a paper towel to drain. To make the tacos: Fry each tortilla lightly (do not fry them until they are crisp) on each side in a separate fry pan with just a small amount of oil. Place the fried tortillas on a paper towel to drain. To assemble the taco, place two pieces of the fried fish in a fried tortillia, and top with a small amount of the shredded cabbage. Drizzle the sauce over the fish and cabbage and serve immediately.
