Beer-Battered Paddlefish Tacos

The fish taco originated from the Baja California Peninsula. Surrounded by ocean, this northwestern Mexican region’s cuisine differs from mainland Mexico in its abundant use of seafood. Thus, the fish taco was born—freshly fried fish wrapped in a warmed tortilla, served with a creamy, spicy sauce and crunchy cabbage. But you don’t have to live on the West coast to enjoy this iconic recipe. Any white-fleshed fish will do, and it will taste just as good.

This is one of my many versions of the fried fish taco. I had some paddlefish in the freezer that needed to be used up before freezer burn set in, and for the filling, I used whatever was on sale at the grocery store. Green or purple cabbage, it doesn’t matter; I just thought that purple would add more color. If you have the time, make your own spicy pico de gallo, red salsa or salsa verde at home. Wash down tacos with cold cerveza (beer) or margaritas on the rocks.

For this Beer-Battered Paddlefish Taco with Chipotle Slaw recipe, visit The Sportsman Channel online: