Baha California Style Fish Tacos

 

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Tacos

 Serves 2

 Ingredients 

PICKLED ONIONS

½ small red onion, sliced thin

1 small poblano pepper, stemmed and sliced into thin strips 

1/2 cup white wine vinegar

1 tablespoon lime juice

1/2 tablespoon honey

1/2 teaspoon sal

Lime Crema

¼ cup mayonnaise

¼!cup of sour cream

1 tablespoon

lime juice

1 teaspoon honey

¼ teaspoon salt

FISH

1-pound skinless white fish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

¼ cup all-purpose flour

2 tablespoons cornstarch

½ teaspoon baking powder

½ cup beer

¼ cup peanut or vegetable oil

4 (6-inch) crispy taco shells, warmed

Shredded Iceberg lettuce 

Directions

FOR THE PICKLED ONIONS: Combine onion and poblano in a medium bowl. Combine vinegar, lime juice, honey, and salt. Pour the vinegar mixture over the onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

FOR THE Lime Creama Whisk all ingredients together in a bowl. (Sauce can be made and refrigerated up to 2 days in advance.)

FOR THE FISH: 

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and salt together in a shallow bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to a large skillet and heat over medium. Add fish to the skillet. Fry fish, until golden brown and crispy, about 2 minutes. Turn the fish over and fry for 2 more minutes.

Drain on paper towels.

Place a heaping tablespoon of Crema in each taco shell.

Divide the fish evenly among the taco shells. Top with pickled onions, and lettuce.

Southwestern Black Beans and Cprn

Ingredients

4 ears corn, shucked and kernels removed

1 small red bell pepper, diced

¼ cup chopped red onion

1 large jalapeno pepper, seeded and minced

1 tablespoon lime juice

2 teaspoons chili powder

salt and freshly ground black pepper to taste

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped cilantro

Directions

Mix corn kernels, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl until well combined.

Heat a large skillet over medium-high heat. Add corn mixture and cook until onion is translucent, 5 to 6 minutes. Stir in black beans and cook until heated through about 2 minutes. Remove from the heat and sprinkle cilantro over top.