California Fish Tacos | James Beard Foundation

Name: California Fish Tacos | James Beard Foundation
Total time: 90 min
Ingredients: 1 small halved and thinly sliced red onion; 2 stemmed jalapeño chiles, sliced into thin rings; 1 cup white wine vinegar; 2 tablespoons lime juice; 1 tablespoon sugar; 1 teaspoon salt; 3 cups shredded green cabbage; 1/4 cup pickling liquid from the pickled onions; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons milk; 2 pounds skinless white fish fillets, cut crosswise into 4-inch by 1-inch strips; Salt and pepper as needed; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 1 cup beer; 1 quart peanut or vegetable oil; 24 (6-inch) warmed corn tortillas; 1 cup fresh cilantro leaves

www.jamesbeard.org

"Simple, satisfying fresh fish tacos from the West Coast combine fried fish, sliced cabbage, and a creamy white sauce in a corn tortilla. We chose mild but sturdy white fish for our tacos—we liked...

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Ingredients

1 small halved and thinly sliced red onion
2 stemmed jalapeño chiles, sliced into thin rings
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt
3 cups shredded green cabbage
1/4 cup pickling liquid from the pickled onions
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk
2 pounds skinless white fish fillets, cut crosswise into 4-inch by 1-inch strips
Salt and pepper as needed
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 cup beer
1 quart peanut or vegetable oil
24 (6-inch) warmed corn tortillas
1 cup fresh cilantro leaves