Crispy Fish Tacos Recipe

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Crispy Fish Tacos

CAROLYN GILES ;)

By
@CINDYBELLE

This is the 1st recipe I have ever posted. So I'm kinda of nervous about this. I love to cook and come up with new recipes that I think my family will like.
Not only did they like these; they loved them! I hope you will like them too!


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Rating:

Comments:

Serves:

5

Prep:

40 Min

Cook:

15 Min

Ingredients

FRIED FISH

1 1/2 lb
fish,(cod, orange roughy, or whatever you prefer)
1/2 c
beer
1/4 c
ap flour
1/4 c
corn flour
1/4 tsp
salt
1 Tbsp
corn starch
2 c
cooking oil

CABBAGE TOPPING FOR TACOS

1 tsp
lime zest
3
green onions chopped
1/4 c
chopped fresh cilantro
1 Tbsp
chopped jarred jalapeno peppers
1 Tbsp
jalapeno pickling liquid
1/3 c
sour cream
salt and pepper to taste
2 to 3 c
shredded cabbage
10
10 flour tortillas

ADDITIONAL TOPPING:

salsa
shredded cheese
fresh lime wedges

Directions Step-By-Step

1
Mix beer,cornstarch,salt and flour together to make fish batter. Set batter aside. If batter thicken too much add about another tablespoon of beer.
Rinse fish pat dry and cut into 2 in. pieces.
In large skillet heat oil (about 1 in. deep) to 360 degrees. Dip fish pieces in batter; put pieces in hot oil and fry until golden brown (about 2 to 3 min.) Remove fish from oil and drain. I prefer to use a rack to drain the fish on; using paper towels tends to make to fish stick to the paper towels.
2
For cabbage topping; put first 7 ingredients in food processor. Pulse until all indgredients are blended. Add shredded cabbage and mix well. I usually make the cabbage topping and put it in the refrigerator before I fry the fish so the cabbage topping can get cold.
3
Heat tortillas in foil in warm oven. This will make enough serving for 5 people to have 2 tacos each. Put fried fish on tortillas followed by cabbage mixture,chesse, salsa and a sqeeze of lime.
Enjoy!

About this Recipe

Regional Style: Mexican