Sweet Potato Fish Tacos?
As promised.
Fish tacos seem to have originated from the Baja region of Mexico – likely the result of a tourist. Being in North Carolina for almost two years now, we are no longer tourists but still went looking for ways to make one of our favorite meals a little more southern. Enjoy!
North Carolina Fish Tacos
Ingredients for the Tacos, serving 12:
- 12 corn tortillas (we like homemade ones from La Vaquita here in Durham)
- 1 pound of tilapia filets, cut into ½ strips, patted dry
- canola oil, 1” deep
- shredded cabbage
Batter:
- 2 cups of white wheat flour
- A pinch of baking powder, this makes the batter a little more tempura style
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dry mustard
- ½ teaspoon oregano
- One bottle of Fullsteam Carver Sweet Potato beer (approximately 10 ounces)
Whisk together batter until it is the consistency of pancake batter. Coat tilapia strips in batter and fry for approximately 2 minutes in a cast iron skillet. They should be golden brown and float when done. Drain on paper towels and then cut fish into pieces, about 1” thick. Give fish a heavy dose of fresh lime juice while still hot after cutting.
Assemble tacos in warm tortillas by adding fish, shredded cabbage and topping with sweet potato salsa, avocado sauce, and spicy cream sauce. Recipes below.
Sweet Potato Salsa:
Mix the following together and refrigerate for 1 hour before adding to tacos.
- one sweet potato, diced and boiled for 2 minutes
- one medium tomato, diced
- one jalapeno, seeded and minced
- 2 cloves of garlic, minced
- ¼ cup of white onion, minced
- one avocado, grilled for two minutes on each side and diced
- one 8 oz. can of white corn, grilled for 5 minutes
- Juice from one lime.
- 2 tablespoons of olive oil
- 2 tablespoons of roughly chopped cilantro
Cool Avocado Sauce:
Blend the following together and refrigerate for 1 hour before topping tacos.
- ¼ cup of milk
- half of an avocado, cut into cubes
- 2 tablespoons sour cream
- 1 tablespoon cilantro
- salt to taste
Spicy Cream Sauce:
Blend the following together and refrigerate for 1 hour before topping tacos.
- one 7 ounce can of chipotle peppers in adobo sauce (found in Mexican food aisle next to canned jalapenos)
- ¼ cup of sour cream
- ¼ cup of plain yogurt
- 2 teaspoons of Sriracha hot sauce (can substitute with whatever you have in the house)
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