Tempura Fish Tacos with Wasabi Crema
Crispy tempura-battered white fish nestled in warm tortillas, topped with refreshing shredded cabbage, fresh cilantro, and a zesty, creamy wasabi crema, offering a delightful fusion of Japanese and Mexican flavors.
Ingredients
- •1.5 lb firm white fish fillets (such as cod, tilapia, or mahi-mahi), cut into 1-inch strips
- • to taste salt
- • to taste black pepper, freshly ground
- •1 cup all-purpose flour
- •0.25 cup cornstarch
- •1 teaspoon baking powder
- •1 large egg yolk
- •1 cup ice-cold water
- •4 cup vegetable oil, for frying
- •0.5 cup sour cream
- •0.25 cup mayonnaise
- •1 tablespoon wasabi paste
- •1 tablespoon lime juice, fresh
- •0.25 teaspoon salt, for crema
- •12 small corn or flour tortillas
- •2 cup red cabbage, thinly shredded
- •0.25 cup fresh cilantro, chopped
- • lime wedges, for serving
Instructions
- 1.
Prepare the Wasabi Crema: In a small bowl, whisk together the sour cream, mayonnaise, wasabi paste, fresh lime juice, and 1/4 teaspoon of salt until smooth. Taste and adjust wasabi or lime if desired. Cover and refrigerate until ready to use.
- 2.
Prepare the Fish: Pat the fish strips very dry with paper towels. Season lightly with salt and freshly ground black pepper on all sides. Set aside.
- 3.
Prepare Toppings: Shred the red cabbage and chop the cilantro. Arrange these and the lime wedges for easy assembly later.
- 4.
Heat the Frying Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven (at least 3 inches deep). Heat over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
- 5.
Make the Tempura Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder. In a separate small bowl, lightly whisk the egg yolk. Add the egg yolk and ice-cold water to the dry ingredients. Whisk gently until just combined; it's okay if there are still some lumps. Do not overmix, as this will develop gluten and make the batter tough. Keep the batter cold by placing the bowl over an ice bath if your kitchen is warm.
- 6.
Fry the Tempura Fish: Dip each fish strip into the cold tempura batter, allowing any excess to drip off. Carefully lower 3-4 pieces of battered fish into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy fish. Fry for 2-3 minutes per side, or until golden brown and crispy. The fish should be cooked through and flaky.
- 7.
Drain the Fish: Using a slotted spoon or spider, transfer the fried fish to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with a pinch of salt immediately after frying. Repeat with the remaining fish, ensuring the oil returns to temperature between batches.
- 8.
Warm the Tortillas: While the last batch of fish is frying, warm the tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 300°F (150°C) oven for 10 minutes.
- 9.
Assemble the Tacos: Place a warm tortilla on a plate. Add 1-2 pieces of tempura fish, top with shredded red cabbage, a generous drizzle of Wasabi Crema, and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges for squeezing.
Tips
- 💡Keep the tempura batter as cold as possible (use ice water and an ice bath for the bowl) to ensure a super crispy crust.
- 💡Do not overcrowd the frying pot. Frying in small batches helps maintain the oil temperature, which is crucial for crispy tempura.
- 💡Use a kitchen thermometer to monitor oil temperature. If the oil is too cool, the fish will be greasy; if too hot, the batter will burn before the fish cooks.
- 💡Drain fried fish on a wire rack, not directly on paper towels, to allow air circulation and prevent the bottom from becoming soggy.
- 💡Assemble the tacos just before serving to keep the fish crispy and the tortillas warm.
Recipe from TheCookbook.ai
Created by Basil Roux