Fish Taco Recipe
Crispy fish with cabbage slaw, cilantro, and lime crema.
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Ingredients
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Fish
Cabbage Slaw
Lime Crema
Tacos
Method
Fish Preparation
Prepare the batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper. Gradually whisk in the beer until the batter is smooth and has the consistency of pancake batter.
Fry the fish
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Cabbage Slaw Preparation
Mix the slaw ingredients
In a large bowl, combine the shredded cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine.
Lime Crema Preparation
Make the crema
In a small bowl, mix together the sour cream, lime juice, garlic powder, and salt until smooth. Adjust seasoning to taste.
Taco Assembly
Assemble the tacos
Warm the corn tortillas in a dry skillet for about 30 seconds on each side. To assemble, place a piece of crispy fish on each tortilla, top with the cabbage slaw, and drizzle with lime crema. Serve immediately.