![]() Prepare the sauce, garnishes, and batter before frying the fish.TIP: Make it gluten-free by using 1:1 gluten-free flour and gluten-free beer to make the beer batter. Serve in warm corn tortillas with a wedge of lime.Prepare the garnishes before starting the fish so they are ready to serve as soon as the fish is done.Prepare the sauce in a small mixing bowl.Simply cut the grilled corn off the cob and briefly warm it on a hot skillet or in the microwave for a few seconds. TIP: Leftover grilled corn is a fine substitute for the blistered corn in this recipe. Serving street corn sauce atop blistered corn in our beer-battered fish tacos is a heavenly match for sure.ĭon’t be shy with the sauce either-it’s time to fill your hands with these tacos and dig in! ![]() Salty, tangy, creamy goodness we think you could put on just about anything, but goes especially well on something with sweet undertones of white fish. Instead of grilling, we use a cast iron skillet to char and blister the corn so it’s fast and easy! This sauce tastes amazing on sweet corn so we knew there needed to be a few kernels in our tacos too. Grilled Mexican street corn (Elotes) is char-grilled corn on the cob with a creamy white sauce infused with cotija cheese and lime juice. Street Corn Sauce Makes The Best Fish Taco Sauce Sour cream and yogurt sauce (or street corn sauce in this recipe). ![]() Salsa-traditional tomato, peach, mango, or pineapple.As long as there’s a mix of savory, spice, and sweet finished with a touch of fresh lime, you’re on the right track. Barramundi fish filets drying on paper towel.ĭreaming up different ways to wrap our favorite ingredients in a taco shell always reaps a great reward. TIP: Check the freezer section at grocery stores (and Costco) to find this great-tasting, versatile fish. Of course, we pile on fresh ingredients like cabbage (or slaw), tomatoes, avocado, and herbaceous cilantro to make each taco a complete meal. It’s one of the few farmed fish varieties we eat because of the superior farming practices at Australis.īarramundi are hardy and naturally disease resistant so there’s no need to feed them antibiotics or pesticides-we think that’s important. We select delicious white fish like barramundi (Asian sea bass) for its mild flavor and resilient texture-it withstands a little overcooking without drying out. Our beer batter is made with sprouted whole wheat flour and we pan-fry the fish in avocado oil to create a whole food recipe you can feel good about serving. We start with the basics by improving the flour and oil used to make pan-fried, beer-battered fish. Few from the grocery store compare, but homemade corn tortillas offer the same sturdy wrap with a toasted sweet corn taste.Īll you really need to make a fish taco is sweet white fish and a taco shell, but we think a variety of toppings keeps it interesting and even more delicious. Here’s to Baja! How to Make Healthy Pan-Fried Fish Tacos One of the elements of Rubio’s tacos were the soft yet sturdy corn tortillas unique to the restaurant. ![]() Where the fish taco originated still raises debate according to this story in Sunset. As far as I’m concerned, Ralph Rubio got it right when he opened his restaurant near Mission Bay all those years ago. The textures and flavors of crisp slaw, batter-fried fish, and a squeeze of lime all cradled in a warm corn tortilla are the perfect finger food in my book. My first introduction to Baja fish tacos was at Rubio’s and I was hooked right away. The street corn sauce in this fish taco recipe is fabulous on just about anything, so use it liberally. The restaurant is now a successful chain with locations all across the United States.Īnd here we are today! With loads of fish tacos available to us, but lucky for us, we can now make them at home as often as we want.Pan-fried Fish Tacos with Street Corn Sauce is an easy weeknight meal the whole family will love. He loved them so much, he opened his own restaurant in San Diego, California in 1983, called Rubio's Fresh Mexican Grill (now Rubio's Coastal Grill), where he served the up along with other wonderful Mexican food. Popularity exploded in the United States when Ralph Rubio fell in love with the tacos on a visit to Baja. Hot, crispy, delicious and cheaply made, their popularity spread. Fish tacos as we know them today grew popular in the 1950s, it is said in either of the Baja cities of Ensenada or San Felipe, which is debatable, though the fare quickly became street food staples. Fish tacos have been consumed along coastal Mexico for generations, where fish is abundant and easily served wrapped in tortillas, prepared in numerous ways, with a big variety of topping.
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