Fort Worth Fish Tacos

Name: Fort Worth Fish Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Southern
Ingredients: 8 boneless fish fillets - about 3 ounces each.; 2 tsp salt; 2 tsp hot sauce (I use Louisiana hot sauce); 4 oz cream cheese, softened; 1 bunch fresh cilantro, chopped; 1/2 c mayonnaise; 5 oz plain greek yogurt; 4 small limes, cut into wedges; 1 c flour; 1 tsp salt; 1 tsp garlic powder; dash(es) cayenne pepper; 1/4 tsp black pepper; 1 c dark beer; 2 qt peanut oil for frying; 8 small flour tortillas; 1/4 head green cabbage, shredded; 1 jar(s) ready made salsa

By Paula Todora
@ptodora

I make mine with freshly-caught fish that my husband brings home. Tilapia or a similar mild fish of choice will do in this recipe.

Blue Ribbon Recipe

If you're a fan of fish tacos, then you'll be a fan of this recipe! The batter for the fish is great. And, the cilantro cream sauce is terrific. Each bite is delightful! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

19 Comments

Serves:

Prep:

20 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

Add to Grocery List

8

boneless fish fillets - about 3 ounces each.
2 tsp

salt
2 tsp

hot sauce (I use Louisiana hot sauce)
4 oz

cream cheese, softened
1 bunch

fresh cilantro, chopped
1/2 c

mayonnaise
5 oz

plain greek yogurt
4 small

limes, cut into wedges
1 c

flour
1 tsp

salt
1 tsp

garlic powder
dash(es)

cayenne pepper
1/4 tsp

black pepper
1 c

dark beer
2 qt

peanut oil for frying
8 small

flour tortillas
1/4

head green cabbage, shredded
1 jar(s)

ready made salsa

How to Make Fort Worth Fish Tacos

Step-by-Step

Place fish on plate and sprinkle with salt and hot sauce; cover and refrigerate a few minutes while making cilantro cream sauce.
In a small bowl or large measuring cup, combine cream cheese, 2 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
In a large frying pan heat oil on medium high heat just until hot but not smoking.
Remove fish from refrigerator; dip in beer batter and fry 3 at a time, turning when golden (approximately 2 minutes on each side, depending on the thickness); drain and keep warm.
Repeat until all fish is cooked; cover and keep warm.
Heat flour tortillas and cover to keep warm.
Remove cilantro cream sauce from refrigerator to serve.
Assemble tacos by placing a fish fillet on a warm tortilla, top with cabbage, then cream sauce, salsa, the remaining cilantro and a squeeze of the remaining lime wedges.
*Note: You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!