It's Cinco de Mayo and here's a great way to celebrate!!! Our friend Jack Delbridge shared his recipe for Homemade Spicy Fish Tacos...easy and delicious! Make it a family event....there is something for everyone to do. Prepare the fish, mix the batter, make the sauce and shredded cabbage for the slaw....enjoy a Mexican beverage while cooking! Quarantining will not stop the Cinco de Mayo Celebration at our house!!! Enjoy...
1 lb halibut, cut into 16 slices (or white flaky fish)
ground black pepper
1 c all-purpose flour
1/4 t cayenne pepper
½ t chili powder
1 – 12 oz Mexican beer
1/2 c Greek yogurt
1/2 c sour cream
Juice of 2 lime, plus more lime for wedges
Emily G’s Pepper Vinegar Sauce
1 t minced jalapeño
1/4 c freshly chopped cilantro, plus more for garnish
1/2 c canola oil
8 Small Corn or flour tortillas
2 c Shredded cabbage
1/3 c Minced onion (for garnish)
1.In a large mixing bowl, generously salt fish and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, 2 tsp. Emily G’s Pepper Vinegar and beer. Stir together until well mixed and set aside at room temperature.
2.In a small mixing bowl, mix together Greek yogurt, sour cream, juice of 1 lime, 1 Tbs. Emily G’s Pepper Vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve.
3.In a large pot or deep fryer preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.
4.In large bowl mix cabbage, 2 tbsp (to taste) Emily G’s Pepper Vinegar, 3 tbsp. Greek Yogurt, Juice of one lime, fresh cilantro and salt and pepper to taste
5.Warm tortillas in a dry skillet. Serve tacos with crema sauce and garnish with cabbage slaw, cilantro, and onion.