Boat-Dusted Fish Tacos
you can read more about my obsession with Baja Fish Tacos at Bobbie's Blowhole
Ingredients
For The Fish Tacos:
1 lb firm white-fleshed fish, cut into pieces about 2"wide.
½ cup milk
½ cup flour
1 ½ Tbs Bobbie's Boat Dust
Peanut or vegetable oil for frying
6 6" tortillas (corn or flour)
Boat Sauce Crema (recipe below)
2 C Shredded cabbage
Sliced avocado
Cilantro For Garnish
Bobbie's Boat Dust
Bobbie's Boat Sauce (Classic or Hot)
For The Boat Sauce Crema:
½ cup sour cream, or a mixture of sour cream and greek yogurt
1 Tbs of Bobbie's Boat Sauce (Classic or Hot)
Juice of ½ lime
½ tsp salt
Preparation
- Make Boat Sauce Crema : combine ingredients and taste for spice and salt.
- Prepare all taco toppings, then ready a 12" skillet with ¼ cup frying oil, and a separate skillet for heating up tortillas.
- In a pie plate or shallow dish, combine flour with Boat Dust.
- In another shallow dish, pour milk and then add fish
- Heat up oil in frying skillet until shimmering but not smoking.
- Shake fish pieces out of milk and dredge in the flour mixture, then fry in skillet for about 3 minutes, turn, and fry for an additional 1-2 minutes.
- remove fish and let drain on paper towels.
- Heat tortillas (with a touch of oil) and place in a tortilla warmer or wrap in a clean dish towel.
- Assemble tacos with fish, cabbage, Boat Sauce crema, a few drops of straight Boat Sauce, and a sprinkling of Bobbie's Boat Dust.