Mexican Delight

I love tacos.  I have always loved tacos.  Before moving to Mexico I would go to "authentic" restaurants (knowing what I do now, those authentic restaurants were no where close to being authentic) and even Taco Bell and LOVE the food -- tacos, mexican pizzas, chimichangas, nachos... you know, all those americanized Mexican foods.  Mexican food in Mexico is NOT like mexican food in America. 

Shea and I have our favorite taco stands around town.  Chemas Tacos, Arre Lulu, and Tacos Sonora are our current three favorites.  The accessibility and such amazing quality of tacos is most definitely going to be one of the biggest things I miss when the time comes to leave Mexico permanently.  The funny thing about where we live is that everybody eats seafood for lunch and tacos (of meat) for dinner.  If you want tacos at lunch, you go to a seafood restuarant and order the fish tacos.  If you want seafood for dinner, you're out of luck (unless you go to some of the none local restaurants and order something that is usually pretty plain and bland).  It is a really strange phenomenon that is accepted here by all the restaurants, each opening and closing at their appropriate hours for seafood or tacos.

One day we were craving tacos in the middle of the afternoon so I researched homemade fish tacos and came up with this recipe.  A lovely dill sauce accompanies the fish tacos.  Add on some fresh pico de gallo and this will become your next favorite taco stand -- all from home!

Fish Tacos with Dill Sauce

Ingredients for Beer Battered Fish

two small fish filets, cut into one inch pieces
1 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 beer -- We would recommend using Negra Modelo or Bohemia Obscura
extra flour
Crisco or oil for frying

1. To make the beer batter combine the flour, cornstarch, baking powder, and salt in a large mixing bowl.  In a separate bowl, blend the egg and beer.  Quickly stir into the flour mixture.

2. Dredge each piece of fish through flour and then dip into beer batter. 

3. Fry each piece of fish until golden brown. 

Ingredients for Dill Sauce

1/2 cup plain yogurt
1/2 cup mayonnaise
juice of 1 lime
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dill
1/2 teaspoon cayenne pepper

1. To make dill sauce, mix yogurt and mayonnaise together.  Add seasonings.  Chill before serving.

These fish tacos taste amazing!  Still a little on the Americanized side of things, but these will definitely satisfy our cravings for tacos in the future.  The dill sauce is a favorite of mine, but Shea will hardly touch the stuff.  We add pickled red onions, fresh pico de gallo, and a variety of hot sauces to the tacos. 

Bon appetit!

Chemas Tacos.  This is how they cook their meat, with a touch of pineapple from the top!  Each taco is prepared upon ordering.  Everything is so fresh!