Make Chef Maria Marzon's Fish Tacos

A delicious recipe to try at home!
Posted on Oct 12, 2021 | 11:00am
Chef Maria Marzon stopped by The Talk to show the hosts how to make these delicious beer battered fish tacos! 

Try them for yourself at home!

Fish Tacos with Avocado Tomatillo Salsa
1 lb of tilapia filets, cut into three-inch strips
8 cups vegetable oil
Corn tortillas (the best you can find)
1 cup shredded cabbage
1/2 cup pickled onions
2 limes, cut into wedges

Beer Batter
2 cups all-purpose flour
1 tablespoon salt
1 to 2 cans of beer (something light that you like to drink, Pabst Blue Ribbon is what I use at the restaurant)
Fresh ground pepper to taste
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons ketchup
Juice of one lime
Salt and pepper to taste

10 raw tomatillos
2 serrano peppers
1 bunch cilantro
2 garlic cloves
5 green onions
1/2 cup pumpkin seeds
2 avocados
1/2 cup canola oil
1 tablespoon salt
Juice of one lime

Start with the salsa, so it can sit in the refrigerator for the flavors to blend. Grill the onions, garlic, peppers and tomatillos until charred. Chop all the grilled ingredients together, add to a large bowl, then mix in the pumpkin seeds, avocado and canola oil. Taste, then add salt and lime juice to your preferences. Cover the bowl and place in the refrigerator until the remainder of the ingredients are ready.

Heat the vegetable oil in a wide pot to 350 degrees over medium-high heat.

Prepare the batter by mixing the flour and salt in a large bowl, then slowly adding the beer and stirring until it’s close to the consistency of pancake batter. Pat the fish dry and lightly salt the pieces. Dip the fish into the batter, and place into the oil in two batches. Fry the fish, turning occasionally, until golden brown, about eight minutes per batch. Keep an eye on the oil temperature between batches, adjusting the heat if necessary.

Prepare the aioli while the fish is still hot, whisking together the ingredients. Heat the corn tortillas, individually and briefly. Place fish on the tortillas, dressing it with the salsa, cabbage and picked onion, then drizzle with the aioli. Place a lime wedge per taco on the side of the plate.