Street Fish Tacos

 Tacos are one of the dinners most families keep as a staple for an easy family dinner. These fried fish tacos have a crispy golden brown crust while the fish inside is moist and full flavored. The best fish to use is a halibut or cod or other firm white fish. Then topped with the sriracha lime creme and picked cabbage add a great splash of color a mixture of heat and tangy-ness that complement the fish well. The use of soda does the same thing beer would do in a batter, but adds a bit of sweetness and helps with the golden color. The recipe can be easily expanded to feed more and the sauce can be made ahead of time to cut down on same day preparation. Check out the recipe below.

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For the slaw, add the vinegar, lime juice, sugar and the salt and pepper. Bring the mixture to a boil and stir until sugar and salt are evaporated and the liquid has no granulates left. Let the liquid cool for about 30 minutes or until room temperature. Mix the cabbage, jalapeno and green onions in a separate bowl. Pour the brine liquid over the cabbage mixture and mix thoroughly.

For the taco sauce, add all of the ingredients together in a small mixing bowl and mix until smooth and all incorporated. The sauce can be refrigerated for about 2 days and the heat can be changed by adding or leaving out some of the sriracha sauce.

Slice the fish into 1 inch strips and place on a paper towel to soak up moisture. Make sure the fish is dry and season with salt and pepper. In a bowl, mix the flour, cornstarch, baking powder. Add the soda and mix until smooth.

Add the fish in small batches to the batter and let excess batter run off. Add the fish to the hot oil and let cook on each side for 2 minutes on each side.

Heat the oil in a pot to 360 degrees. Add the fish to the hot oil and let cook on each side for 2 minutes on each side. Transfer to a wire rack or dry paper towels. Cook all the remaining fish in small batches until all pieces are cooked. 

Serve in tortillas with cabbage and sauce on top with a wedge of lime.

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