California Fish Tacos
MAKES 4 SERVINGS. OR HALF RECIPE FOR 2 SERVINGS.
5 tbs lime juice
Salt and Pepper
1 onion, sliced
3 tbs sour cream
1/2 cabbage, cored, sliced
1 jalapeno, seeded, sliced
1 cup flour
1 tbs cornstarch
1 tbs chili powder
1 tsp baking powder
1/4 tsp cayenne pepper
1 egg, beaten
1 cup beer
1 pound fish fillets, cut into strips
1/2 cup cilantro, chopped
8 flour tortillas
In a bowl, stir together
2 tbs lime juice, salt and pepper.
Add onion, toss.
In a bowl, whisk together sour cream,
remaining lime juice, salt and pepper.
Add cabbage and jalapeno, toss.
In a bowl, whisk together flour,
cornstarch, chili powder, baking powder,
cayenne, salt and pepper.
Transfer 1/4 cup flour mixture to a bowl.
Stir egg and beer into remaining flour mixture.
Fill a skillet with a 1/2" oil, heat.
Place a rack in a baking sheet.
Coat fish in flour mixture,
then dip in batter, place in oil.
Cook until batter is golden brown and fish is opaque.
Transfer to rack.
Fold cilantro in cabbage mixture.
Fill tortillas with fish,
top with slaw and pickled onions.