Fish Tacos (dos) Recipe
House Made Batter Fried Cod. Poblano Cream. Onions. Slaw. Jalapeños. Flour Tortilla.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Poblano Cream
Roast the poblano pepper over an open flame or in the oven until charred. Let it cool, then peel and seed. Blend the roasted poblano with sour cream and lime juice until smooth. Set aside.
Make the Batter
In a bowl, mix together flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer (or sparkling water) and whisk until smooth and slightly thickened.
Prepare the Fish
Cut the cod fillets into strips. Heat vegetable oil in a deep pan to 350°F (175°C). Dip each piece of fish into the batter, allowing excess to drip off, then fry in batches until golden brown and cooked through (about 3-4 minutes per side). Drain on paper towels.
Prepare the Tortillas
Warm the flour tortillas in a skillet or microwave until pliable.
Assemble the Tacos
On each tortilla, layer fried cod, sliced onions, shredded cabbage, jalapeños, and drizzle with poblano cream. Serve immediately.
