For months now, my husband Jack and I have been saying to each other, “We need to share our Fish Taco recipe…” here on A Family Feast! And I’ll share a little secret…I had ulterior motives for wanting to feature this recipe on our blog today.
I just really wanted fish tacos for dinner – I love them so much! Our recipe takes a classic dish – but adds some wonderful, flavorful twists that make these fish tacos something really special!
Let’s start with the fish. Jack used mahi-mahi (any firm white fish will do) that has been battered and fried in the ABSOLUTE PERFECT fish batter! It’s made with unsweetened lemon/lime soda (*see below for a description) plus a small amount of pickle brine – and the fish fries up with a super light and crispy texture, as well as light and delicious flavor!
1 ½ pounds mahi-mahi
8 seven inch soft flour tortillas
2 cups shredded Napa cabbage
1 cup pickled beets (see recipe here)
1 cup pickled red onions (see recipe here)
Pico de gallo (see recipe here)
For the Sauce
¼ cup Greek yogurt
¼ cup mayonnaise
1 teaspoon capers chopped fine
½ teaspoon Sriracha sauce
½ teaspoon coriander
1 tablespoon liquid from pickled red onions (or any pickled brine from jarred pickles)
½ teaspoon dry oregano
¼ teaspoon cumin
For the Fish Batter
1 ½ cups flour, divided
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons liquid from pickled onions (or brine from any jarred pickles)
1 ¼ cups unsweetened lemon/lime soda (such as lemon Perrier, or an unsweetened seltzer will work too)
2 cups canola oil for frying
Skin fish and rove all traces of bones and dark meat. With my 1 ½ pound filet, I had a little over one pound after cleaning the fish.
Cut into small strips about 2-3 inches long and about ½ inch wide. In a bowl of pie plate, roll fish strips with ½ cup of the flour. Shake excess and hold refrigerated until you are ready to cook.
The best method for preparing this dish is to have all of the ingredients prepared in advance so that the last thing you do is make the batter and fry the fish.
Slice the beets into thin strips and set aside along with the red onions and shredded Napa cabbage.
Mix all of the ingredients for the taco sauce in a small bowl and set aside.
In a wok or heavy bottomed pan, heat canola oil to 350.