Fish Tacos

Did you know that modern fish tacos may have been inspired by Japanese Tempura?

People have been eating fish tacos in coastal Mexico for centuries

but the modern version, with its beautiful crust, is famous for having been invented in Baja California, in cities such as Ensenada and San Felipe

Legend has it that this golden crispy crust was inspired by the famous tempura cooking style that Japanese immigrants brought with them to Mexico.

With its fresh, savory flavor, and delicious crunch, this taco has been winning hearts the world over.

What else do you know about fish tacos?

Ingredients:

1. 8 tilapia fillets

2. 1 pack of corn tortillas (white or yellow)

3. Ranch dressing

4. 1 can of chipotles en adobo

5. 5 limes

6. 3 tomatoes

7. 1 bunch of cilantro

8. 1 red onion

9. 2 garlic cloves

10. Extra virgin olive oil

11. Oregano

12. Garlic powder

13. Salt & pepper

14. Lard

15. 1 cabbage

16. All purpose flour

17. Yellow Mustard

18. Mexican Beer (Modelo or Corona work best)

Instructions:

Pico de Gallo:

1. Dice tomatoes

2. Finely chop red onion

3. Finely chop cilantro bunch

4. Finely chop garlic cloves

5. Mix the tomatoes with 1/4 of the chopped red onion, the chopped garlic cloves, and 1/3 of the chopped cilantro

6. Add lime juice, ½ tbsp of olive oil, and salt and pepper to taste and mix well

Chipotle dressing

1. Mix thoroughly 3/4 cup of ranch dressing with the sauce from the chipotle can to taste. Add as much sauce as you like. (If you run out of sauce, you can blend up the chipotle peppers with a splash of water until they turn to a sauce.)

Fish:

2. Slice fish fillets to 3x1 inch size pieces and season with salt, pepper, oregano, garlic powder and lime juice.

3. Mix 2 cups of all purpose flour with 1 cup of beer adjust with extra flour and beer until it has a heavy cream consistency. Add 2 tbsp of yellow mustard, 1 tbsp of oregano, 1 tbsp of garlic powder, 3 tsp of salt and 2 tsp of pepper. Mix well.

4. Drench fish fillet in batter

5. Fry in a pan with lard until golden brown.

Green or Red cabbage:

Finely shred cabbage

Serve:

1. Heat up tortillas on a flat top or pan and assemble each taco with 1-2 fried fish pieces, shredded cabbage, pico de Gallo.

2. Add chipotle dressing lime juice to taste