I have such a soft spot for fish tacos, and sometimes I simply crave them for dinner! I think it is because they remind me of the years I lived in Los Angeles. There's something about that combination of corn tortillas, crispy fish, vegetable slaw and a spicy kick that takes me right back to dinner at sunset along the Pacific ocean.
This beer-battered fish version is one of my favorites. I suggest using one bottle of Corona in the recipe and serving the rest of the six-pack with dinner!
Keep reading for the recipe…
Start by making a homemade cabbage slaw with radishes for a satisfying crunch and jalapeño slices for heat. The fish is dredged in a combination of flour, oregano and ground mustard before being dipped in an egg and beer batter. Serve in corn tortillas with a variety of fun toppings. I love avocado slices, a drizzle of Mexican creme and a few dashes of hot sauce. A squeeze of lime before the first bite is a must!
Can't wait to try these "Baja-Style Fish Tacos?"
Follow this link for the recipe –> http://ift.tt/VSpotq
via The Daily Dish http://ift.tt/1sBnnw6
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