monahan’s baja-style fish tacos

we serve this dish in the market every monday! it’s definitely a favorite among our regulars.

serves 4

1 1⁄2 cups shredded cabbage
2 limes (1 cut into wedges)
1⁄4 red onion, thinly sliced
2t sour cream
2t plain yogurt
1 1⁄2 tbsp. kosher salt + pepper to taste
2 tsp. chili powder
1 package drake’s batter mix (available at the market)
1 12-oz. bottle beer
1 lb. boneless, skinless red snapper, pollack, cod or mahi-mahi cut into 2″ strips
canola oil, for frying
8 flour tortillas
cilantro, chopped
mexican hot sauce (we like cholula)

1. in a bowl, combine cabbage, red onion, juice of 1 lime, sour cream, yogurt, and cilantro; season with salt and pepper to taste (chill). in another bowl, mix together 1 1⁄2 tbsp. salt, chili powder, drake’s (reserve a bit of the drake’s for dredging) and beer to make a batter.

2. pour oil into a 5-qt. dutch oven to a depth of 2″; heat until a thermometer reads 375˚. sprinkle fish with chili powder and salt. dredge fish in a bit of dry drake’s; shake off excess. working in batches, dip fish in batter and fry until crisp, about 3 minutes or until golden brown. transfer to a rack or brown paper bag set inside a sheet pan; keep warm in oven.

3. heat a skillet over medium-high heat. working in batches, add tortillas; cook, flipping, until warmed. to serve, fill with some of the fish and cabbage, squeeze with lime, and garnish with more cilantro and hot sauce. repeat.