Making a California Classic – Fish Taco dinner at home sponsored by Milk & Eggs
There’s nothing more Californian than fish tacos. You can find them at almost any restaurant in Southern California – with some putting their own spin on the dish. I’ve eaten my fair share of fish tacos, and concluded I really enjoy the style of a thick battered fish with a citrus slaw, creamy sauce, on a soft flour tortilla. So for June’s Milk&Eggs sponsored post, I set out to make it…with the help of my friend Aya of twolittlenomnoms.com…because cooking is fun with friends!
Milk&Eggs offers a variety of quality fish. Since I never made fish tacos before, I picked two types of fish commonly used for fish tacos: mahi mahi, and cod. Mahi Mahi is much more expensive than cod, so that was going to be a deciding factor in repeating this dish.
The cod arrived frozen, but after running it under cold water and letting it defrost in the fridge most of the day, it was soft enough to cook. The mahi mahi arrived fresh.
I cut the fish into cubes for frying, but in retrospect I should have cut them into strips. I’m a little fearful of deep frying because of the oil splash back, but thankfully, Aya is a pro and did most of the frying duties.
I consulted a variety of recipes for the batter. I knew I wanted to use beer, so I combined a few due to what I had available in my pantry.
I ended up using more flour than the recipes called for, so I would suggest making more than you need. The following is based off this Serious Eats recipe:
- 1.5 cups flour
- 1 tbsp. cornstarch
- 2 tbsp. paprika
- 2 tsp. black pepper
- 1 cup beer (I used Guinness)
- 1 egg
Combine flour, cornstarch, paprika, black pepper, and salt in large container. Whisk together. Transfer half of mixture to a separate bowl for dipping and set aside. Add beer and egg to remaining mixture and whisk until smooth and thick. Add more beer if necessary.
Heat the oil
Coat and Fry
For this part, you have to be ok with getting messy. Place the fish pieces in the wet beer batter mixture, then coat with the dry mix. Shake off excess flour and slowly place small batches in pan for deep frying. I’m glad there’s not video of me frying, because it would be comical.
Aya made the slaw, which I let her have free reign to do as she pleased. It contained:
- red cabbage
- green cabbage
- cilantro (was intended to be cilantro, but accidentally picked up flat parsley)
- red onion
- fresh squeezed orange juice
There were several great choices for tortillas on the Milk&Eggs website: brown rice tortillas, partially cooked tortillas, jalapeño tortillas, sprouted corn tortillas, and your traditional fresh flour tortillas. I opted for the fresh flour, which is my preference.
The Fish Taco
Overall, our fish tacos came out great. I forgot to include it above, but the crema I made was just fresh sour cream mixed with chipotle peppers in adobo sauce. Super simple.
Delicious! Because the beer batter was overpowering, you couldn’t tell the difference in quality between the mahi mahi and the cod. If I were to make this exact dish again, I would use cod. If I were to use mahi mahi again, it would be grilled, to bring out the flavor. Overall, it’s definitely a recipe worth repeating in both my household and Aya’s, respectively.
Chips and Salsa
I love good chips and salsa. When I go to a restaurant, I mistakenly fill myself up on them before my meal…every.time. Milk&Eggs has a nice variety of chips. I got the original flavor Cabo Chips, but next time, I wouldn’t mind trying out the other flavors: blue corn, elote, thin and crispy.
Cabo Chips is committed to making the most authentic, delicious and minimally processed tortilla chip out there. Cabo Chips never cuts corners when it comes to quality and they’re dedicated to choosing only real, fresh ingredients. Cabo Chips put it in the extra effort to make sure their chips are made authentically, meaning each chip is batch-cooked and cut from whole tortillas made with whole ground, Non-GMO corn.
From the white sand and blue ocean of Baja California where Cabo Chips was founded in 2004, to each and every one of your kitchen tables, barbecues and picnics, they promise to bring you only the best cantina-style tortilla chips, perfect for any occasion.
The salsa was soooo good. Best Red Salsa from Milk&Eggs tastes like it’s from a restaurant. From the website:
Best Red Salsa was started in Los Angeles County by Dot Stern during Stern’s recovery from cancer. It utilizes simple ingredients for a family friendly flavor. In 2016, the recipe won “Best Red Salsa” at the Oxnard Salsa Festival.
Thank you, Aya, for assisting me with this meal; and Thank you, Milk&Eggs for sponsoring this post with the food!
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Disclaimer: WestsideMommy worked on this post in collaboration with Milk and Eggs, where they provided me with complimentary groceries in exchange for sharing my experience on a post. All opinions are 100% honest and my own. This post contains affiliate links.