San Diego Style Fish Taco Sauce Recipes

FISH TACOS

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

SAN DIEGO-STYLE BLUE CORN SALMON TACOS WITH ORANGE-HABANERO HOT SAUCE

Steps:

• Preheat grill or grill pan over high heat.
• Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.
• Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
• Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.

FISH TACOS SAN DIEGO STYLE RECIPE - (4.4/5)

Steps:

• Sauce: Combine all the ingredients together and set aside in the refrigerator until serving time Fish, if frying: 1) Combine the flour and salt, slowly whisk in the beer and mix until combined 2) Heat oil to 375 3) Dredge the fish in the flour and then dunk in the batter. Deep fry for about 3 minutes until golden brown and cooked through Fish, if baking 1) Preheat oven to 375 2) Sprinkle both sides of the fish with oil and then lightly sprinkle with the rest of the seasoning 3) Bake for 15 - 25 minutes until cooked through (the exact time will depend on the thickness of the fish) When ready to serve, Heat the tortillas on a grill or griddle until just pliable. Divide the fish among the tortillas and garnish with the sauce, cabbage, cilantro and red onion. Serve with a lime wedge on the side

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

SAN FELIPE FISH TACOS

Steps:

• Mix together the white sauce and set aside.
• Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter).
• Mix together beer batter ingredients.
• Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees).
• Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown.
• Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier.
• Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side).
• On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.

SAN DIEGO-STYLE FISH TACO SAUCE

Steps:

• 1. In a small bowl, whisk the sour cream and mayonnaise until well blended. 2. Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You'll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream. 3. Add all of the spices, whisking to mix thoroughly. Add the capers, minced pepper and cilantro, and whisk thoroughly. 4. Cover the bowl with wrap and refrigerate the fish taco for at least one hour - the longer the better. 5. Serve chilled. Spoon white sauce over fish tacos, or add into taco salads or rice bowls.

CALI-BAJA FISH TACOS

Steps:

• In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
• In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
• Pour the oil into a heavy, wide skillet or casserole to a depth of ¼" and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don't have a cooling rack, just cover the baking sheet with paper towels.
• While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
• When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
• Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.