My Fish Tacos

Name: My Fish Tacos
Yield: serves 6 to 8
Ingredients: 1/3 cup mayonnaise; 1/3 cup sour cream; 1/3 cup Mexican crema (see page 70) or additional sour cream; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper; Oil, for frying; 1 cup all-purpose flour; Salt and freshly ground black pepper; 2 pounds skinless halibut fillet, cut into 5 x 1/2-inch strips; Beer Batter (page 50); Twelve to sixteen 6-inch corn tortillas, warmed (see page 59); 2 cups shredded cabbage; Fresh Tomatillo-Avocado Salsa (page 183); Canned pickled jalapeño chiles (optional)

December 20, 2011

I have eaten more than my share of fish tacos while living in Baja. But the beach is a half-hour drive from my house, so I was on a mission to find a fish taco recipe that I could make at home—one that was as delicious and authentic as the taco they serve at my favorite Rosarito taco shack. This is what I came up with—and I’m happy to say it competes!

Cooks' Note

Michelades and spicy seafood are the common remedy for a bad hangover. To make a michelada, freeze a beer mug; then moisten the rim with lime juice and coat it with salt. Add and 1/4 cup fresh lime juice (someone actually made me one of these with fake lime juice once-only once). Add beer, and drink before the ice melts.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.