Spice up summer with these fish tacos made with crispy beer-battered Pacific halibut and Squamish-based Garibaldi Mexican Salsas and served in warm tortillas. Traditional chilis used in Mexican cuisine — chile de árbol and jalapeño — bring the heat to the smoky crema base and zesty drizzle. —B.S.
NOTE: The batter works best when the liquid is as cold as possible. A Sea to Sky lager adds great flavour, but plain carbonated water is a light and neutral option. Pat the fish very dry before dredging or the batter won’t adhere. Fry in batches to keep the oil temperature steady.
Makes 8 to 10 tacos
Time: 30 minutes to 1 hour
Fixings
½ cup Garibaldi Chile de Árbol Salsa
½ cup sour cream or Mexican crema
8 to 10 small corn tortillas
2 cups chopped cabbage (green or red or mix)
½ cup Garibaldi Jalapeño Salsa
1 small bunch fresh cilantro, finely chopped
4 radishes, thinly sliced
2 limes, cut into wedges
Beer-battered halibut
1.5 litres neutral oil (canola or vegetable) for frying
2 cups all-purpose flour (for batter)
2 tablespoons cornstarch
1 teaspoon black pepper
2 teaspoons garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne (optional, for low heat)
1 teaspoon salt
1½ cups cold local lager or carbonated water
1 cup all-purpose flour (for dredging)
1-pound fillet of Pacific halibut (or preferred local white fish)
Flaked sea salt, to finish
In a small bowl, whisk together Garibaldi Chile de Árbol Salsa and sour cream or Mexican crema until smooth. Set aside. Warm tortillas and keep covered. Prepare all other fixings so tacos can be assembled quickly.
In a wok or deep pan, heat oil on medium until it shimmers (about 375°F). This temperature is key for an airy, non-greasy batter.
In a bowl, whisk 2 cups all-purpose flour (for batter), cornstarch, black pepper, garlic powder, smoked paprika, cayenne (if using) and salt. Slowly mix in the cold lager or carbonated water until just combined. On a plate, spread 1 cup of flour for dredging.
Slice fish into 8 equal strips, 3 to 4 inches long. Pat very dry with a paper towel. Working in batches, first coat each strip in the dry flour, then dip thoroughly in batter. Lower into the hot oil and fry for 3 to 4 minutes, flipping occasionally, until golden and crispy. Transfer to a wire rack and immediately season with a pinch of flaked sea salt to finish.
Spread a generous spoonful of the Garibaldi Chile de Árbol Salsa crema onto each warm tortilla. Add a layer of cabbage, then a crispy piece of halibut. Drizzle Garibaldi Jalapeño Salsa directly over the fish. Top with fresh cilantro and radish. Serve with limes on the side. Enjoy immediately while fish is crispy.