Thankfully, living in Southern California means that I’m never far from a fish taco. But if I was, life would still be a-ok because fish tacos are one of the easiest things on the planet to make.
I don’t mean the naked kind, a.k.a the “grilled” fish taco. I’m talking about the crunchy beer battered fried taco, which I know is probably not as healthy as the grilled version, but lives can be changed when you bite into that crispy batter and the hot flaky fish hits your tongue. When I saw some Copper River Salmon at my local Costco going for an awesome price, I threw some in the cart stat! Normally I’d use halibut for fish tacos but salmon tastes just as good, and it’s packed with healthy oils which probably sadly vanish when it hits the fryer. But remember the crispy batter guys, that’s all we need to focus on right now, crispy crunchy batter.
The other ingredients couldn’t be simpler.
Tortillas – corn and charred.
Cilantro – fresh and lots of it.
Avocado – because it’s California!
Leafy greens – because we still want to be healthy and balanced. (Who are we kidding, the crispy crunchy batter cancels that out!)
So how does fish tacos once a month sound? Just one or two…maybe three because those tortillas are on the dinky side.
More incredibly delicious fish tacos from people who think like me!
Tori Avey- Crispy Panko Fish Tacos
The Beeroness- Fish Tacos with Pomegranate Guacamole
The Food Charlatan- Beer Battered Fish Tacos
Crispy Salmon Fish Tacos
- 1 quart canola oil
- 1 avocado peeled and halved
- 1/2 cup sour cream
- 1 pinch ground cumin
- Pinch of Salt and black pepper
- 1 cup all purpose flour
- 1 cup good quality beer I prefer darker beers for my batter but you can use anything
- 1/2 -3/4 pound fresh skinless salmon
- 1 leaves bag chopped romaine lettuce
- 3/4 cup fresh chopped cilantro
- 6 white corn tortillas *see notes* small size
- Heat the oil slowly in a deep pot until it reaches 380 degrees, measured using a thermometer.
- Place one half of the avocado into a blender.
- Add the sour cream, cumin, salt, and pepper
- Blend until smooth and set aside.
- In a bowl, combine the flour and the beer and whisk until smooth like pancake batter. You may need to add a little more beer if needed.
- Cut the salmon into strips about 2 inches long. You should get about 9-10 pieces.
- Once the oil is at the correct temperature, place a large plate lined with paper towel close by.
- Dip the fish into the batter and then gently drop into the hot oil. You may need to do 2-3 pieces at a time to prevent the oil boring up too high.
- Cook the fish for about 1 minute per side or until the batter is golden brown.
- Keep an eye on the oil temp as it'll fall when you add the salmon.
- Transfer to the paper towel to drain and repeat until all of the fish has been cooked.
- Once all of the fish has been fried, season lightly with more salt and pepper.
- Place some of the romaine on top of a tortilla and top with a piece of fish.
- Slice the remaining avocado and top each fish taco with a slice of avocado.
- Drizzle some of the sour cream over the tacos and garnish with lots of chopped cilantro.
- Serve at once.