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crispy fish tacos

(1 rating)
Recipe by
Loxley, AL

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!

(1 rating)
yield 5 serving(s)
prep time 40 Min
cook time 15 Min

Ingredients For crispy fish tacos

  • 1 1/2 lb
    fish,(cod, orange roughy, or whatever you prefer)
  • 1/2 c
  • 1/4 c
    ap flour
  • 1/4 c
    corn flour
  • 1/4 tsp
  • 1 Tbsp
    corn starch
  • 2 c
    cooking oil
  • 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
  • salsa
  • shredded cheese
  • fresh lime wedges

How To Make crispy fish tacos

  • 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!

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