Let’s say cheers to the weekend and to warm weather with this California girl’s favorite lunchtime or dinnertime or anytime entree – beer-battered crispy fish tacos with citrus slaw, homemade taco crema, and all the fresh veggies you can load them up with!
Happy Friday and happy weekend! Normally, with a long weekend coming up, we might start talking about travel plans and entertaining plans. But because quarantine and stay at home orders and all the rest, about as exciting as it’s going to get around here is a trip to La Cucina or Porto de Sofa. As many states around the U.S. start to open up, Northern Virginia and all the DC surroundings we {somewhat, maybe?} affectionately call the DMV are still grounded.
Maybe it’s population density. Maybe it’s our inability to follow simple instructions. However it’s happening, our case rate isn’t making the progress needed to start really slowing COVID-19 down and we will be continuing to hang out at home.
I’m continuing to enjoy my involuntary evolution into a homebody. But there are definitely things I miss, especially as we tiptoe our way toward summer. Hosting a table full of friends for weekend dinner, drinks, and games. Grilling and games in the backyard. Early morning hikes and beach trips.
And food trucks. Definitely food trucks.
I don’t feel like sitting in a restaurant, but I do miss our summer Friday tradition of collecting my team from our offices, hopping on the Metro to L’Enfant Plaza, and enjoying the food trucks.
There were so many. There was a food truck for just about any type of cuisine you could think of. We tried so many delicious things prepared quickly and expertly by some amazing and talented people, and I miss them all and pray that they’re safe and healthy right now.
In the meantime, while watching probably one too many cooking shows on TV, Scott and I had a brainstorm session about what we would offer as a signature dish if we had to do one of the food truck challenges. He had several options. But as a proud Californian, you know I’m serving up tacos. Most likely fish or shrimp tacos, my favorite.
But I particularly like these ones I mix up with beer-battered cod, citrusy slaw, homemade taco crema, and as many fresh veggies as you can load them up with. Try them out yourself for a fun little food truck experience at home!
[lt_recipe name=”Crispy Fish Tacos with Citrus Slaw” summary=”Let’s say cheers to the weekend and to warm weather with this California girl’s favorite lunchtime or dinnertime or anytime entree – beer-battered crispy fish tacos with citrus slaw, homemade taco crema, and all the fresh veggies you can load them up with!” servings=”4 (3 ea)” total_time=”1H” print=”yes” image=”https://homefrontcooking.com/wp-content/uploads/2020/05/Crispy-Fish-Tacos-with-Citrus-Slaw-0794-1024×683.jpg” ingredients=”For the taco crema:;1 cup mayonnaise;1/2 cup sour cream;5 cloves garlic, minced;1 tbsp lime juice;1 tsp lime zest;1/4 tsp chili powder;1/4 tsp salt;For the citrus slaw:;1/4 cup orange juice;1 tbsp lime juice;1 tbsp honey;1/4 cup olive oil;1/8 tsp salt;1/8 tsp black pepper;4-5 cups shredded slaw mix;For the fish tacos:;1 pound cod, cut into 1-inch chunks;1/2 tsp ground cumin;1/2 tsp salt;1/2 tsp black pepper;1 1/2 cups all purpose flour;1 12-oz bottle of beer;vegetable oil for frying;tortillas (at least 12);Optional: lime, avocado, charred corn, green onions for garnish” ]For the taco crema, combine the mayonnaise, sour cream, garlic, lime juice, chili powder, and salt in a food processor or blender and process until smooth. Pour into a squeeze bottle if possible, and refrigerate at least 1 hour before using.;For the citrus slaw, whisk together the orange juice, lime juice, oil, honey, salt, and pepper until well combined. In a medium bowl, add the slaw mix and toss with the orange and honey mixture until well mixed. Refrigerate until needed.;For the tacos, slice the cod fillets into 1-inch chunks and place in a bowl. Season with the salt, pepper, and ground cumin, and let sit while you prepare your oil to fry.;Line a baking sheet with foil and place a wire rack over the top. Set beside your stove.;In a large deep pan or wok, add enough oil so that the cod chunks can be submerged, and heat to 375.;While the oil is heating, whisk together the flour with a pinch of salt and pepper. Slowly pour in the beer and whisk until the mixture is smooth and the bubbles have settled down.;When the oil is hot, dredge cod pieces through the beer batter and fry them in batches for about 3-4 minutes, or until golden brown. Set aside on the rack on the prepared pan to drain.;For each taco, add 3-4 pieces of cod to the bottom of a tortilla, top with slaw, add garnishes, and drizzle the taco crema over the top. Squeeze lime over the top and add some sliced green onion, and you’re ready to go![/lt_recipe]
My favorite cheat for this recipe, if I need it in a hurry and I’m running late, is to sub out the fish cooked from scratch for some Gordon’s beer battered fish fillets, freshly baked up. Yep, the same ones I make for my son. They’re good quality cod and they have a really nice breading on them.
Just remember, and we probably have all needed to remember this at one point or another during this time, it’s okay if you fall apart on occasion. Tacos fall apart and we still love them.
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