California Fish Taco Plate
California Baja-style fish taco tradition reading beer-battered white fish fried crisp and tucked into warm corn tortillas with shredded cabbage, lime crema, and pickled red onion, plated with refried black beans for the San Diego weeknight handheld dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut fish into 2cm strips. Thinly slice red onion, submerge in juice from 1 lime with 0.25 tsp salt for 10 minutes. Shred cabbage finely. Mince garlic. Pick cilantro. Halve remaining 3 limes.
Build 1
Mash black beans in a medium saucepan with 2 tsp oil, garlic, cumin, chili powder, and 0.25 tsp salt over medium heat for 5 minutes until chunky. Keep warm.
Build 2
Whisk flour, smoked paprika, cayenne, and 0.25 tsp salt in a shallow bowl. Stir in beer until smooth. Whisk sour cream with hot sauce, juice from half of one remaining lime, and a pinch of salt for lime crema.
Fry
Heat 480ml oil in a large heavy skillet over medium-high to 350°F (175°C) for 5 minutes. Dip fish strips in batter, fry 3 minutes per side until deep golden and flaking. While fish fries, warm tortillas in a dry skillet 30 seconds per side until pliable; stack covered.
Plate
Lift fish to paper towels. Build tacos with cabbage, fish strips, drained pickled onion, lime crema drizzle, and cilantro. Set black beans alongside each plate, rest remaining lime halves on the rims.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.