Crispy Fish Tacos

Crispy Fish Tacos Recipe

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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 vote

40 Min
15 Min



  • 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

  • ·
  • ·
    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.

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About Crispy Fish Tacos

Regional Style: Mexican

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