Battered Wahoo Fish Tacos
Ever been to Wahoo tacos? It’s a Cali staple (and quite a popular one) so per the usual, I tried to replicate it. Using “Ono” fish is a great choice for this dish because of it’s light, whitefish texture; easily enhanced by anything it cooks with. Paired with some spicy black beans and fresh avo-pico, this is a great poolside snack this summer!
Meat eater or not, this dish is a back pocket recipe for sure!
Best part about having a taste for anything Southwest is the similar ingredients in every dish that are easily kept on hand to fulfill any craving!
You can also use Cod, Tilapia or Halibut in this recipe!
Using tempura batter works best with seafood, plus you can add southwest spices like cumin, chili powder and garlic powder to enhance the batter.
Using corn tortillas, lightly fry and shape into chewy/crispy taco shells on your stove top for the ultimate texture pairing.
Flaky, fresh and crispy.
COST: $
Prep Time: 20MIN
Cook Time: 20MIN
Serving Size: 2
Tools
Chef’s Knife
Large Skillet Pan
Small Skillet Pan
Small Pot
Baking Cooling Rack
Bowls
Ingredients
Battered Fish:
2 Ono Fillets, sliced
1 1/4 Cup Tempura
1 Cup Water
Cumin, as desired
Paprika, as desired
Pepper, as desired
Garlic Powder, as desired
4 Cups Grapeseed Oil
Crispy Shells:
6 Corn Tortillas
2 Cups Grapeseed Oil
Avo-Pico:
1/4 Red Onion, diced
1 Tomato, diced
1 Jalepeño, diced
1/4 Cup Corn
2 Limes, squeezed
1 Avocado, diced
1/2 Cup Fresh Cilantro, diced
Salt, as desired
Pepper, as desired
Cumin, as desired
Garlic Powder, as desired
Toppings:
Cabbage
Cotija Cheese
Instructions
1. Prep the avo-pico, set aside in bowls. Slice Ono fish. Start rice in rice cooker or in pot, and if making.
2. On high heat, warm up the small pan of oil, periodically checking for it to be ready by testing small bits of leftover pico scraps. When heated enough, make the crispy taco shells, lightly frying and shaping the tortillas, set on a baking rack to dry.
3. Mix the tempura batter and set the large pan of oil to high heat, checking periodically for it being ready.
4. When ready, add the fish into the batter and hand dip each piece into the oil, turning periodocally until golden brown.
5. When fish is ready, remove from oil onto a paper towel to absorb any extra oil.
6. Chop up the fish, add avo-pico, cabbage, and cheese into the crispy shell, squeeze a lime and enjoy!
Avo-Pico, feel free to add in some mango for a sweet taste!
Top with some Cotija and Cabbage, enjoy!
