Fish Tacos with Tomatillo Cream Sauce.

Taco Tuesday. It happens every week. Every seven days we have the privilege of celebrating this incredible day. Here is my question: do we give it enough respect and ___ that it deserves? No, I don't think we do. Sure, an Instagram post of the phenomenal fish taco at Seamore's, or the cochinita taco at Taco Joint, is great but I think it is time our country formally recognizes the greatest that is Taco Tuesday. 

With this in mind, I've complied a few laws that ought to be implemented as soon as possible:

  1. Taco Tuesday with henceforth be recognized as a national holiday.
  2. Employers must provide workers with a taco lunch ever Tuesday.
  3. The work day will legally end at 4:30pm every Tuesday, allowing individuals adequate time to get home to make taco dinner or get to the restaurant of their choosing to enjoy their taco dinner.
  4. All restaurants must extend their Happy Hour specials until 8:00pm every Tuesday, allowing patrons to fully enjoy their tacos and drinks without the stress of having to finish before the specials end.
  5. All schools must provide students with a taco lunch option in the cafeteria. 
  6. Taco Tuesday filters will be made available on Snapchat all day, every Tuesday.

Really, these aren't too much to ask of our government. I would like to hope that they understand the importance of celebrating such an important day. In the meantime, while we wait for these laws to be enacted, I've developed a recipe for fish tacos with a tomatillo cream sauce. And because I am such a nice guy, I've published this article today, the day before Taco Tuesday, giving you ample time to make sure that you have all the necessary ingredients to make this for dinner tomorrow. I hope you enjoy!


| Fish Tacos with Tomatillo Cream Sauce |


Beer Batter:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer

Tomatillo Cream Sauce:
1 pound halved tomatillos
4 halved chiles, seeded
2 garlic cloves
cilantro, handful
2 tablespoons vegetable oil
1 cups chicken broth, plus 2 tablespoons
1 tablespoon corn starch
1/4 cup heavy cream
salt, to taste

oil, for frying
1 teaspoon salt, plus more for seasoning
2 pounds skinned tilapia cut into 5 by 1/2-inch strips
freshly ground black pepper
corn tortillas
kale, sliced
radishes, sliced


Beer Batter

  1. Mix the flour, salt and pepper in a medium bowl.
  2. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

Tomatillo Cream Sauce:

  1. Broil tomatillos, chiles and garlic for about 10 minutes, turning chiles and garlic halfway through, until blackened.
  2. Blend these ingredients with cilantro. Blend until creamy.
  3. Heat the oil in a medium saucepan over medium-high heat.
  4. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes.
  5. Add 1 cup of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
  6. Remove from the heat and whisk in the heavy cream and the salt. (I mixed 2 tablespoon chicken broth with 1 tablespoon corn starch to help thicken the sauce.) Let cool slightly before serving on tacos.


  1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  3. Make tacos with the tortillas and fish and top each with tomatillo cream sauce, kale and radishes. Garnish with a squeeze of lime.