How To Make Tacolicious' Baja-Style Tacos At Home
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For most, Outside Lands Music Festival drums up thoughts of three days of stand-out musical acts amid the S.F. fog. But, for us, we always look forward to getting a taste of the stellar food and wine lineup. Seriously — it’s like having all of the city’s best restaurants and wineries at our finger tips.
And, one place we always make a beeline to is Tacolicious. Two words: fish tacos. We tapped the pros over at S.F.-based Tacolicious to give us the scoop on how to recreate their crowd-pleasing Baja-style fish tacos at home. You know, in case you’re still craving the delicious grub post-festival. We know what we'll be eating this week.
Baja-Style Fish Tacos
Serves 4 to 6 or 12 tacos
1 1/4 pounds rock cod fillets, sliced into 12 pieces (about 4-by-1 1/2-inches each)
1 tablespoon kosher salt
4 cups canola oil
1 1/2 cups plus 3 tablespoons all-purpose flour
3 1/4 teaspoons baking powder
4 teaspoons kosher salt
12 ounces light-bodied beer
1 1/2 cups Mexican crema
3 cups shredded green or purple cabbage
1/4 cup chopped cilantro
12 lime wedges for serving
1. Sprinkle the fish with kosher salt and set aside. (Note: This recipe calls for kosher salt. If you use table salt, cut the amount by about half.)
2. Fill a large, deep, heavy pot with canola oil to a depth of about 1 1/2 inches. Heat the oil to about 350 degrees, using a deep-fry thermometer.
3. Meanwhile, prepare the batter: In a medium bowl, mix the flour, baking powder and kosher salt. Stir in the beer until smooth.
4. Working in batches so as not to crowd, use tongs to dip each piece of fish in the batter. Let the excess drain off and carefully submerge the fish in the hot oil. Fry until golden brown and cooked through, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels. Salt again and serve in warmed tortillas topped with a drizzle of the cumin-lime crema, shredded cabbage, cilantro and a wedge of lime.
Makes 2 cups
2 teaspoons cumin seeds
1 cup plain yogurt
1 cup sour cream
2 teaspoons kosher salt
1. Toast the cumin in a small, dry heavy skillet over medium heat for about 1 minute, until its aromas hit your nose. Transfer to a spice grinder, let cool, then grind finely.
2. In a ceramic or glass bowl, whisk together the yogurt, sour cream, ground cumin and salt. Using a zester, grate the zest of the limes directly into the bowl. Add the lime juice (about 4 teaspoons) until well combined. Taste and adjust the seasoning with salt if needed. Serve now or store in an airtight container in the refrigerator for up to 4 days.