Story: Tacos de pescado (“fish tacos”) originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. They are often found at street vendors, and they have many regional variations. Our variation includes tempura batter to make our fried fish, shrimp or cauliflower very crispy on the outside. Tempura batter is actually a Japanese recipe that results in one of the lightest crispy batters you can use.
Preparation: Fish, shrimp or cauliflower is dipped into tempura batter and then fried until very crispy. This is placed on a flour tortilla and then topped with fresh cabbage and chipotle aioli.