Fish Tacos with Corn Salsa and Zesty Lime Mayonnaise
Description
If you're tired of boring, everyday tacos, try making these. The results will impress everyone with crispy fish, freshly made corn salsa and a delicious, zesty lime mayonnaise.
Ingredients
Fish:
2 lb. firm, fresh (like cod, halibut or haddock)
For Frying:
corn oil
Batter:
1 c. unbleached all-purpose flour
1 t. baking powder
1/2 t. each: paprika, garlic powder, salt and pepper
1 egg
1 c. cold beer
Corn Salsa:
2 ears of fresh corn, shucked
1 c. cherry or grape tomatoes, quartered
1/2 red onion, finely chopped
1 jalapeño pepper, seeded and diced
juice from 1 lime
2 T. fresh cilantro, chopped
Kosher salt and black pepper, to taste
Zesty Lime Mayonnaise:
1/2 c. plain Greek yogurt
1/4 c. mayonnaise
1 c. assorted herbs, (cilantro, dill, basil)
1 t. lime juice
2 t. white wine vinegar
1 t. sriracha or hot sauce
Kosher salt and black pepper, to taste
Assembly:
8 corn or flour tortillas
curly lettuce, finely shredded
chopped cilantro
Avocado slices
jalapeño peppers, sliced, optional
lime wedges
Directions
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Corn Salsa:
Preheat the grill to moderate-high temperature, about 500 degrees F. Shuck the corn.
Place the corn onto the hot grill, turning the ears every 2-3 minutes, until corn is lightly browned; remove from grill; sliced the corn kernels off of the cob.
Place corn kernels, tomatoes, red onion, jalapeño and cilantro in a medium bowl; add the lime juice; toss; season with salt and pepper, to taste.
Zesty Lime Mayonnaise:
Place all of the ingredients in a countertop blender or use an immersion blender, blending until smooth and creamy. Season with salt and pepper and more hot sauce, if desired.
Batter:
Whisk flour, baking powder and seasonings together in a large bowl. Add the beer; whisk to combine. Whisk the egg in another bowl; add to batter, whisk to combine.
Cook the Fish:
Place a wire rack on a baking sheet lined with parchment paper or paper towels.
Dab fish dry with paper towels. Cut fish into 1 inch strips.
Place a deep, thick-bottomed skillet or Dutch oven on the stovetop over moderate-high heat. Pour the corn oil into the skillet, about 1 1/2 to 2 inches deep. Heat oil to 350-375 degrees F. Use a kitchen thermometer, if needed.
When the oil is at the temperature, dip the fish in the batter, allowing excess to drop off. Slowly drop fish into the oil. Add a few more pieces of fish, careful to not overcrowd the skillet. Cook for 1-2 minutes; turn fish over, cooking for another 1-2 minutes. When the fish is a deep golden brown, remove and transfer to wire rack. Repeat until all of the fish is cooked.
Taco Assembly:
Warm the tortillas in a hot skillet.
For each taco, add some shredded lettuce, corn salsa, avocado, jalapeño slices, pieces of fried fish and a drizzle of lime mayonnaise.
Serve, garnished with a bit of chopped cilantro and lime wedges.
4-8 servings.