Summer is all about Fish Tacos!
I really love all things food, but tacos are amongst the top top favorite. The beer batter is SUPER EASY to make and it’s flavorful and with the easy citrus slaw on top and the cilantro avocado crema… mmmmm. It’s perfect. It’s just perfect.
So here’s how you go about making all this fabulous things to make one of the best (and I mean it, best) fish tacos I’ve ever had.
The Cilantro Lime Crema
This is an amazing addition to these fish tacos. You can make the crema and store it in your refrigerator, tightly covered, for about 4 days. However, it’s best if you can use it as fresh as possible. This sauce is quite easy to make and ready in less than 5 minutes! All you have to do is throw the ingredients in a blender and voila! Taste it and make it your own – if you want more lime, go for it. If you want less, go for it. It’s ready to be drizzled on to your tacos.
For the tortillas, I like to put them on the grill pan right before serving, as the salmon is frying. However, if that’s too much to think about last minute and you’re doing this family style – feel free to wrap a bunch of corn or wheat tortillas in foil and place them in a 350ºF oven for about 15-20 minutes.
Slaw and Other Sides
The slaw can also be made ahead, or can purchase some pre-cut slaw ahead of time and squeeze some lime and orange juice over it. I typically use carrots, green cabbage and shaved radish, but feel free to make it your own. The reason why this is so great in fish tacos is that it provides a nice crunch and refreshing bite to prevent the fried fish from overwhelming your palate.
As for other sides, I also like to serve this dish with blistered beans, it’s quick and easy and I can simply throw them in a skillet near the frying fish so I can keep an eye on everything. Also beans are Ian’s favorite food so it’s always a welcome sight for him to see them. They can also be made right before you start working on your fish and kept warm in the pan until you’re done with the fish.
These are fish tacos after all! As for the fish – you can usually purchase the filets well cleaned, and often portioned, (which is great if you are making this for yourself or just one other person — halve the recipe below if so!) so all you need to do is to cut the portions into strips and lightly salt and pepper them. Then you can make your beer batter while your frying oil is heating up.
Also, about the fish. The photos shown here used salmon. If you’re interested in trying something a little different, I typically used Arctic Char for this recipe when I was working in the restaurants. I love Arctic Char because the filets are much thinner, so portioning is a bit easier and it’s not quite such a big bite. If using salmon, cut from side to side rather than top to the bottom of the tail when making your filets, if you’re comfortable with removing the fish skin.
How to Cut The Salmon for Fish Tacos
You can see from this photo the salmon filets I had.
I was going to use this salmon for another recipe, so I had 2 center cut portions from my fish monger. They weren’t quite large enough to make into thirds so I cut each in half.
As you can see these made for a very “meaty” taco, which definitely wasn’t a bad thing!
If you want to have more control with your portion sizing though, get one of the tail-end filets that’s fairly even-width, with the skin still on. Remove the skin and cut that accordingly into strips.
You can also ask your fish monger to do this as well! Tell him/her you are making tacos and need it in even strips. Typically they are able to do it within 10-15 minutes while you do your shopping.
I included separate recipe cards in case you just want to make one of these components, as well as all of them combined in the very last recipe card for the tacos.
If you make this recipe, please comment or rate it! I love hearing how things went and what you thought of the recipe. Also, if you make the recipe be sure to tag me on instagram! Seeing your photos makes all this worth it!Print