Sturgeon Fish Tacos with Green Sauce

Posted on March 2, 2012 by huntingchef

One of my favorite things my family loves to eat is our famous fish tacos, and our favorite fish to eat in those tacos is the beloved Sturgeon. It is, for the lack of another terminology, the Bomb! So when my sister called and said that her and her husband landed two keepers on opening day, I replied “I got the oil going into the fryer, get over here!”

new 036 — My sister Sally with her sturgeon and she is happy because she know it is going straight into a taco!

Dave did a superb job cleaning the sturgeon and the fish looked amazing. The first thing I did was to cut it in 1/2 cubes and put sea salt and pepper on the fish and let it dry while I made the green sauce.

new 015 — Fresh Sturgeon with sea salt and pepper.

Then it is time to make my wife’s famous green sauce. This is the most important ingredient in the tacos and you could use it for just dipping the fried fish in as an appetizer if you wanted too.

Green Sauce Recipe

12 ounce of Mayonnaise
12 ounce of sour cream
1 1/2 cups of chopped Cilantro
6 jalapeno seeded then chopped (wear rubber latex disposable gloves)
3 avocados seed removed and chopped
3 tablespoons of lime juice

In a food processor add cilantro and jalapeno, then add remaining ingredients and put into refrigerator to cool. Taste to make sure it does not need a little more lime juice to your taste.

Add Canola oil to your pot and bring oil up to 360 degrees.

I use Oregon Trail Fish Batter and I put a 1 1/2 cups of it in a bowl, add 1/2 cup of Coors light. Add a little more as needed until mixture is smooth and silky.

While the oil is coming up to heat I chop up some red and green cabbage, and take out some shredded cheese of my choice.

: Once the oil is at 360 degrees I add the fish one at a time, careful not to crowd. Do it in batches.

The fish should cook for about 4-5 minutes or until golden brown.

: Fry fish at 360 until they become brown around 4-5 minutes and remove to dry on paper towel.

I then warm up my corn tortillas, you can use flour if you like. Once I plate the tortilla, I take a nice spoon full of the green sauce, top with the fish, cabbage and a little cheese and perhaps a dash or two of some heat.