The Best Fish Tacos
During the purple Lenten time this year, on a meatless Friday, we made the best fish tacos I have ever tasted. Read on for the rest of the story (recipe)
Right. So that’s what the fish looked like right out of the skillet. Here’s what happened to get it looking so tasty:
I bought 3 tilapia filets, which was way too much for 3 people once they were all cut up and battered and fried to a tasty golden brown. However, I cut them into sort of bigger-than-bite-size strips before they were battered.
Batter:
About 3/4 cup corn starch in a bowl by itself
The following is all mixed:
1.5 cups flour
about half a beer, whatever is in the fridge, I think we used Natty Light
2 tbsp Southwest seasoning mix (make up your own, use a package taco mix, whatevs)
Then Adrianne suggested this Baja sauce, which took the tacos over the top:
.25 cup mayonnaise
.25 cup sour cream
juice of 1 lime
2 tbsp Southwest seasoning (same as the batter)
1 tsp chopped jalapenos
We added shredded lettuce, et voila:
The mysterious side is rice.
