A few years ago, J and I took a vacation to Cabo San Lucas. To say that I love Cabo would be an understatement. It’s a beautiful town (the very southern town/tip of Baja California), the sights are gorgeous, the water is beautiful, and the locals are incredible hosts. The city is definitely tourist driven, so J and I quickly ventured outside the main streets to find some more local and authentic spots. We are always in the hunt for these when we travel because it usually means that the food is more reasonbly priced, tastier, and we’re able to experience the true local culture and flair.
In cabo, I remember two places that were exactly like this. The first was a taco stand right next to the fishing wharf, and the second was a small restaurant a few blocks from the main street. Both had some great tasting, seafood tacos. And of course, in both, tacos were about a dollar a pop. Can’t beat that.
So when we got back from Cabo I knew I had a new mission: Recreate those tacos pescados (fish tacos). I did some digging around and have been making these ever since. I’ve made them with both tilapia and mahi mahi and it’s really a toss up. Add a little cheese, cabbage, salsa, guac, sour cream, and a squeeze of lemon juice, and I’m instantly back on the warm, beautiful streets of Cabo.
2 filets of white fish, tilapia or mahi mahi work best
1/2 cup flour
1/2 cup your favorite beer, mexican beers work great
3-4 cups vegetable oil
1/4 head cabbage, shredded
1/4 cup cheese
8-10 corn tortillas
favorite garnishes, including guacamole, salsa, and sour cream
a squeeze of lemon
In a bowl, mix together the flour and beer. The consistency should be like that of pancakes. I’ve found that I usually end up with a little more liquid than flour to get to the right consistency. Be patient when mixing because of the foaming of the beer.
Rinse the white fish with a little water and dry on a paper towel. Add a pinch of salt and a squeeze of lemon to each side of the fish, and slice into one inch wide segments.
Heat a pan with the oil on medium-high. Add a little drop of batter into the oil to ensure it is hot enough – the batter should immediately float to the top and sizzle. Once the oil is hot, place the fish strips into the batter, ensure each piece of fully coated. Lift out of the batter and allow to drip for a couple seconds, then place into the hot oil. Cook for approximately 3 minutes, or until browned.
Assemble the tacos by placing one to two pieces of fish, a little cheese, shredded cabbage, and as desired, guacamole, salsa, and sour cream. Finish with a squeeze of lemon.