Fish
Tacos, Bay Style
3 limes, cut into wedges
3/4 lbs white fish, cut into 1-1/2 inch squares
1 package small corn tortillas
1 cup vegetable oil
Toppings
1 avocado, sliced
1 red onion, thinly sliced and diced
1 head cabbage, shredded
White sauce (1 cup sour cream mixed with 1/4 cup milk)
Pico de Gallo
2 large tomatoes, diced
1 green onion bunch, thinly sliced
2 jalapeno chilies, seeded, diced
2 tbl olive oil
1 tbl red wine vinegar
Combine tomatoes, green onions, jalapenos, olive oil and red
wine vinegar in a bowl. Season to taste with salt. (Can be
prepared up to 6 hours ahead of time.)
Batter
Mix together 1-1/4 cups flour and 1 tsp baking powder; stir
in 3/4 cup beer, 1 egg, and
1/4 tsp salt in a large bowl.
Preheat oven to 350 degrees. Heat vegetable oil in skillet.
When sufficiently hot, dip fish squares into batter (coating
both sides), and deep fry for approximately 5-6 minutes, or
until thoroughly cooked through. Drain on paper towels before
serving. Place tortillas on the oven rack for 2-3 minutes
or until warm and soft before serving.
In separate bowls, set out shredded cabbage, onions, sliced
avocados, limes, white sauce and Pico de Gallo. Use 2 tortillas
for each taco created (you really do need two, one on top
of the other). Place 3-4 fish nuggets on double stacked tortillas
and assemble using some or all of the toppings. Lastly, squeeze
lime juice from wedges over the top. Enjoy!
*
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difficulties caused by recipes found on this website.
Santa Monica Bay is
one of the country's most important natural resources, providing
the two million-plus humans who live in its watershed with
a mild climate, aesthetic beauty, recreation, food, fresh
oxygen, and commercial opportunities. It teems with life,
serving as home to over 5000 species of birds, fish, mammals,
plants and other wildlife-some of the largest and smallest
organisms on Earth. Its 50 miles of coastline provide recreational
opportunities for an estimated 45 million visitors each year-more
than 500,000 a day at the height of summer. Santa Monica Bay's
natural boundaries extend from Point Dume to Palos Verdes
Point.
