WILD PACIFIC HALIBUT TACOS & BAJA CREAM

DirtyApron_HalibutFishTacos_May2020.jpg

By David Robertson

Adapted from the recipe created by David Robertson as featured in Gather, A Dirty Apron Cookbook

The Dirty Apron

Chef’s Note

If you ever want to get a kid to eat fish, start with this. Kids love tacos, especially with this thick and crunchy batter. Don’t be afraid to make your own tortillas. Fresh really is best. Best of all, these tacos make great party food, and you can skip the cutlery.

Leftover tortillas can be stored in the freezer. When ready to use, thaw and lightly toast in a frying pan over low heat.

 

Pickled Red Onions & Jalapeños:

  • 2 - jalapeños, thinly sliced into rounds

  • ½ - red onion, thinly sliced

  • 1 cup - rice vinegar

  • 2 Tbsp - fresh lime juice

  • 2 tsp - kosher salt

Baja Cream:

  • ½ cup - mayonnaise

  • ½ cup - sour cream

  • grated zest and juice of 2 limes

  • kosher salt and ground black pepper, to taste

Flour Tortillas:

  • 2 cups - all-purpose flour, plus extra for dusting

  • 1 ½ tsp - kosher salt

  • 1 ½ tsp - baking powder

  • ¼ cup - lard

Beer Batter:

  • ½ cup - all-purpose flour

  • ½ cup - cornstarch

  • 1 tsp - baking powder

  • 2 tsp - kosher salt

  • 1 cup - Pale Ale or Lager beer (we prefer 33 Acres or Life beer)

Wild Pacific Halibut Fish Tacos:

  • 4 cups - oil, for deep frying

  • 1 cup - all-purpose flour, for dredging

  • 4 oz - Wild Pacific Halibut, sliced into 1-oz strips

  • kosher salt and ground black pepper, to taste

  • grated zest of 1 lemon

  • ½ cup - Beer Batter (see here)

  • 2 cups - thinly sliced romaine lettuce

  • chopped cilantro

  • 1 lime, cut into wedges, to serve


DIRECTIONS

Pickled Red Onions & Jalapeños:

In a bowl, combine all ingredients, then cover and place in the refrigerator to pickle for 24 hours.

Baja Cream:

In a bowl, combine all ingredients and mix well. Season to taste. Refrigerate until needed.

Flour Tortillas:

  1. In a medium bowl, combine flour, salt and baking powder and mix well. Using your fingers or a fork, cut lard into mixture, until it resembles a coarse cornmeal.

  2. Stir in ½ cup water, until a soft dough forms. Add another ¼ cup water, little by little, until a ball is formed. Knead on a dry work surface for 2 to 3 minutes, until dough is soft and moist, not wet and sticky (add a little more flour if needed).

  3. Divide dough into 1 ½-inch balls, then place on a baking sheet and cover with plastic wrap. Set aside to rest for 2 to 3 minutes. Dust dough balls with flour, then roll out into 3- to 4-inch disks, until nearly translucent.

  4. Preheat a cast-iron frying pan over medium-high heat. Add a tortilla and cook for 30 to 40 seconds. Flip over and cook for another 5 seconds. (Be careful not to overcook or your tortilla will dry out.) Transfer tortilla to a plate lined with a clean dish towel until needed. Repeat with remaining tortillas. (Makes 8 to 12.)

Beer Batter:

In a medium bowl, combine flour, cornstarch, baking powder and salt. Pour in beer and whisk until smooth. Set aside for 5 minutes to rest.

Wild Pacific Halibut Fish and Taco Assembly:

  1. Heat oil in a deep fryer or deep saucepan to 350° F. (Use a thermometer for an accurate reading.)

  2. Pour flour into a shallow bowl. Season Wild Pacific Halibut with salt, pepper and lemon zest, then dredge in flour. Shake off any excess.

  3. Dip halibut into beer batter, ensuring the halibut is completely coated. Carefully lower halibut into the oil and deep-fry for 2 minutes, until batter is crispy and golden brown.

  4. Cut halibut pieces in half lengthwise and place on a platter. Serve with tortillas, Baja cream, pickled red onions and jalapeños, lettuce, cilantro and lime wedges. Enjoy!

Makes 8 small tacos

Recipe copyright ©2019 by David Robertson. All rights reserved. Featured with permission.

(Photo by John Sherlock)

May 2021

Design