For this delicious and easy recipe all you will need is:
2 fillets of Talapia or my fave fish Chilean Sea Base (this will make 6-8 tacos), that you marinate in a lemon or lime juice and cilantro mixture and toss to coat using a ziplock bag. Chill for 30 minutes before dipping in batter and deep frying.
While the fish is marinating, prepare the White sauce (1/2 cup plain yogurt, 2 tablespoons of mayonnaise (Hellman's), chipotle chilies ( find them canned in the Mexican section) and some fresh lime juice. Mix well, and cover with saran wrap. Chill until fish tacos are done and ready to serve.
Next: Prepare the fish batter by mixing: 1 cup of organic all purpose flour, one tsp of baking powder, a dash of sea salt, one organic egg and one cup of beer (I prefer Japanese). Dip the fish in the batter and fry in some organic sunflower oil in a wok (pictured below) for a few minutes on each side or until golden. Advance note: you do not need much oil to effectively fry the fish.
Next: Blot fried fish on a paper towel. Serve immediately on warmed corn tortillas (*warm in oven ahead of time by wrapping in foil and placing in oven at 350 degrees) and add the white cilantro sauce (pictured below) and as the traditional Baja surfers do, chopped red cabbage for crunchiness! Enjoy a great summer meal that will knock everyones' socks off! Even children will love eating fish after you prepare these mouth watering tacos!
I recommend preparing a fresh guacamole made with organic avocado and a little tomato, green onion, chopped cilantro , fresh lime juice, and a sprinkle of good sea salt to serve on the side as well. Buen provecho!
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