I have eaten more than my share of fish tacos while living in Baja. But the beach is a half-hour drive from my house, so I was on a mission to find a fish taco recipe that I could make at home—one that was as delicious and authentic as the taco they serve at my favorite Rosarito taco shack. This is what I came up with—and I’m happy to say it competes!

　　

Ingredients

serves 6 to 8

　　

Lemon Cream

1/3 cup mayonnaise

　　1/3 cup sour cream

　　1/3 cup Mexican crema (see page 70) or additional sour cream

　　1 teaspoon grated lemon zest

　　2 tablespoons fresh lemon juice

　　Salt and freshly ground black pepper

　　

Fish

Oil, for frying

　　1 cup all-purpose flour

　　Salt and freshly ground black pepper

　　2 pounds skinless halibut fillet, cut into 5 x 1/2-inch strips

　　Beer Batter (page 50)

　　Twelve to sixteen 6-inch corn tortillas, warmed (see page 59)

　　2 cups shredded cabbage

　　Fresh Tomatillo-Avocado Salsa (page 183)

　　Canned pickled jalapeño chiles (optional)

　　

Step 1

To make the lemon cream, whisk the mayonnaise, sour cream, and crema in a medium bowl. Whisk in the lemon zest, lemon juice, and 2 tablespoons water. Season the cream sauce to taste with salt and pepper. (The sauce can be made 3 days ahead. Cover and refrigerate.)

　　

Step 2

To cook the fish, add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil to 350°F.

　　

Step 3

Combine the flour and 1 teaspoon salt on a plate and mix to combine. Sprinkle the fish pieces all over with salt and pepper, and then coat them with the prepared flour.

　　

Step 4

Working in batches, turn the floured fish pieces in the beer batter, coating them on both sides. Fry in the hot oil for 5 minutes, or until the fish is golden brown and cooked through. Transfer to paper towels to drain.

　　

Step 5

Make tacos with the tortillas and fish, topping each with some of the lemon cream, shredded cabbage, tomatillo salsa, and pickled jalapeños if desired.

　　Cooks' Note

　　Michelades and spicy seafood are the common remedy for a bad hangover. To make a michelada, freeze a beer mug; then moisten the rim with lime juice and coat it with salt. Add and 1/4 cup fresh lime juice (someone actually made me one of these with fake lime juice once-only once). Add beer, and drink before the ice melts.

　　Fresh Mexico