Fort Worth Fish Tacos

Paula Todora


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! Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

20 Min
30 Min
Pan Fry


  • 8
    boneless fish fillets - about 3 ounces each.
  • 2 tsp
  • 2 tsp
    hot sauce (I use Louisiana hot sauce)
  • 4 oz
    cream cheese, softened
  • 1 bunch
    fresh cilantro, chopped
  • 1/2 c
  • 5 oz
    plain greek yogurt
  • 4 small
    limes, cut into wedges
  • 1 c
  • 1 tsp
  • 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


  1. 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.
  2. In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
  3. 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.
  4. 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.
  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!

Printable Recipe Card

About Fort Worth Fish Tacos

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southern
Collection: World Food Champs
Hashtags: #fry #fish

Show 19 Comments & Reviews

10 Ice Cream Sandwiches to Beat the Summer Heat

10 Ice Cream Sandwiches to Beat the Summer Heat

One of the summer staples is hearing the sound of the ice cream truck roaming the neighborhood and ice cream sandwiches are always on the menu. Vanilla ice cream sandwiched between two chocolate cookies they are a classic summer treat. These days, ice cream sandwiches have gotten a makeover and you don’t need the ice […]

17 No-Bake Dessert Recipes To Make Summer Sweeter

17 No-Bake Dessert Recipes To Make Summer Sweeter

No-bake desserts are always worth having handy. They’re made with few ingredients and come together in a snap. When it’s hot outside and turning on the oven is not an option, they’re essential. Not a great baker? No problem! These 17 no-bake dessert recipes will make you look like a dessert pro and are guaranteed […]

Five Ways to Enjoy a Sandwich

Five Ways to Enjoy a Sandwich

Sandwiches aren’t just filled with deli meat or peanut butter and jelly. They can be made from all sorts of ingredients sandwiched between two slices of bread. Edward Montagu may not agree with me … but a sandwich can be enjoyed for breakfast, lunch, dinner, or dessert! Here are a few favorites. Start the day […]