fort worth fish tacos
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!
prep time
20 Min
cook time
30 Min
method
Pan Fry
yield
8 serving(s)
Ingredients
- 8 - boneless fish fillets - about 3 ounces each.
- 2 teaspoons salt
- 2 teaspoons hot sauce (I use Louisiana hot sauce)
- 4 ounces cream cheese, softened
- 1 bunch fresh cilantro, chopped
- 1/2 cup mayonnaise
- 5 ounces plain greek yogurt
- 4 small limes, cut into wedges
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- dash cayenne pepper
- 1/4 teaspoon black pepper
- 1 cup dark beer
- 2 quarts peanut oil for frying
- 8 small flour tortillas
- 1/4 - head green cabbage, shredded
- 1 jar ready made salsa
How To Make fort worth fish tacos
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Step 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.
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Step 2In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
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Step 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.
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Step 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.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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