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High Liner Foodservice

High Liner Foodservice

Baja Beer Battered Whiting Tacos

Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes

For the Fish Tacos

  • 4 ea HLF Beer Battered Southern Blue Whiting Filets
  • 6 oz Iceberg Lettuce shaved
  • 3 oz Cotija Cheese, crumbled cheese
  • 3 ea Lime cut into wedges
  • 12 ea Flour Tortilla soft - flame grill

For the Charred Corn Pico de Gallo

  • 12 ea Radish sliced for garnish
  • 2 tbsp Tajin for garnish
  • 2 ea Corn On The Cob fire roasted
  • 2 oz White Onion, small dice
  • 1 oz Red Onion, small dice
  • 1 ea Jalapeno, brunoise
  • 2 fl-oz Bottled Lime Juice
  • 1/2 tsp Kosher Salt
  • 2 lb Cherry Tomato chopped
  • 0.5 oz Cilantro, chopped (no stem)

For the Lime Crema

  • 1 pint Sour Cream
  • 2 fl-oz Bottled Lime Juice
  • 1/2 tsp Salt

For the Garnish

  • 2 oz Scallions sliced for garnish
  • 0.5 oz Cilantro chopped for garnish
Tips from the chef: After deep frying your fish, allow it just a few minutes to drain and rest on a wire rack, in a 170 F oven, not paper towels. The wire rack will assure that your fish stays crispy while using paper towels can create unwanted steam and sadly make your crispy fish soggy. If using a deep-fryer, parking your fully cooked, freshly fried fish in its fry basket above in the basket holder, above the hot fat, will accomplish the same thing plus it will help keep your fish hot while you finish assembling and plating.
  1. For the Charred Corn Pico de Gallo: Quickly char the outside of the Corn Cobs on a hot preheated grill. Allow to cool slightly before cutting the kernels off the cob. Toss the cooled corn with the remaining ingredients and set aside under refrigeration for service.
  2. For the Lime Crema: In a medium sized bowl whisk together the sour cream, lime juice and salt until fully combined. Transfer to a squeeze bottle and reserve under refrigeration.
  3. To Assemble the Tacos: Prepare Beer Battered Whiting according to package instructions. Allow to rest on a wire rack momentarily after cooking before slicing each portion into 3 equal sized strips. (See *Chef Tip) Build your tacos using shaved iceberg lettuce as the base of each flour tortilla. Top with a fully cooked strip of Whiting, followed by a generous serving of both pico de gallo and lime crema. Garnish with lime crema, cotija cheese, cilantro, scallions, radish and a sprinkling of Tajin, or your favorite chili lime spice.