Fort Worth Fish Tacos
By
Paula Todora
@ptodora
2
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! 
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
How to Make Fort Worth Fish Tacos
- 1Place 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. - 2In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
- 3In 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. - 4Heat 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. - 5*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!
