Mexican · Dinner
Crispy Fried Fish Tacos
Crispy fried fish tacos feature beer-battered white fish fillet fried until golden, tucked into warm corn tortillas with shredded cabbage, pickled red onion, and a chili-lime crema. Fresh cilantro and a squeeze of lime finish the dish.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
690Calories
36.4gProtein
36.9gFat
54.8gCarbs
4.2gSugar
5.9gFiber
1120mgSodium
110mgChol
7.9gSat Fat
890mgPotassium
150mgCalcium
3.1mgIron
2.3mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat the fish dry with salt and set aside. Whisk flour, baking powder, chili powder, and salt, then whisk in cold beer until thick enough to coat a spoon.
2
Marinate
Toss red onion with white wine vinegar and let sit for 10 minutes until bright pink and softened.
3
Whisk
In a separate small bowl whisk sour cream, mayonnaise, hot sauce, and lime juice together until smooth.
4
Fry
Heat vegetable oil in a small deep pot to 350°F (175°C). Coat fish strips lightly in reserved flour, dip into beer batter, then fry for 3 to 4 minutes, turning once, until batter is deep golden and crisp.
5
Plate
Warm tortillas in a dry skillet, lay them on a plate, divide fried fish between them, top with cabbage and pickled onion, drizzle with crema, scatter cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 3 strips
- 1/2 cup60g all-purpose flour, plus 2 tbsp for dredging
- 1/2 cup120ml cold light beer
- 1/2 tsp1/2 tsp baking powder
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp salt, plus a pinch for the batter
- 44 corn tortillas (about 2.5 oz/70g total)
- 2 cup1200ml vegetable oil, for frying (about 10-15% absorbed into the fish)
- 1 cup90g red cabbage
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp white wine vinegar, for quick-pickling the onion
- 4 tbsp60g sour cream
- 2 tbsp30g mayonnaise
- 2 tsp2 tsp hot sauce
- 2 tsp2 tsp lime juice, plus a wedge for serving
- 2 tbsp2 tbsp cilantro
