Tacos de Pescadoeasy prep time 20 mins | cook time 20 mins | SERVINGS 16
16 La Fe Tortillas
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup whole milk
1 clove garlic, crushed
2 cups flour
1 (12 oz.) bottle dark beer (e.g. Negra Modelo)
1 lb firm white fish (catfish, cod, halibut or tilapia), cut into strips 3 inches by 1 inch (8×2,5cm)
1⁄2 head green cabbage, finely shredded
1 avocado (ripe), sliced
1⁄2 bunch cilantro
La Fe Vegetable Oil (for frying)
Combine mayonnaise, sour cream, milk, garlic and the juice of half a lime in a small bowl. Cut the remaining limes into quarters. Heat oil to 350F/180C in a saucepan over medium-high heat. In a bowl, mix flour, beer, and salt. The texture should look like pancake batter.
When the oil is hot, dip the fish pieces into the batter and fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Place the tortilla on a plate or taco rack. Place a piece of fish on each tortilla.
Top each taco with a handful of shredded cabbage, some sauce, a slice of avocado, and a few cilantro leaves. Serve immediately with lime wedges and a cold beer.