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Ingredients
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Fish
Cabbage Slaw
Lime Crema
Taco Assembly
Method
Preparing the Fish
- 1
Prepare the batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add the beer (or sparkling water) while whisking until the batter is smooth.
- 2
Heat the oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the fillets into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side. Remove the fish and place on paper towels to drain excess oil.
Making the Cabbage Slaw
- 4
Combine ingredients
In a large bowl, combine the shredded cabbage, grated carrot, and chopped cilantro.
- 5
Dress the slaw
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour over the cabbage mixture and toss until everything is well coated.
Preparing the Lime Crema
- 6
Mix the crema
In a bowl, combine the sour cream, mayonnaise, lime juice, garlic powder, and salt. Stir until the mixture is smooth and well combined.
Assembling the Tacos
- 7
Warm the tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side or until pliable.
- 8
Build the tacos
On each tortilla, layer a piece of fried fish, followed by a generous portion of cabbage slaw and a drizzle of lime crema.
- 9
Serve
Serve the tacos with lime wedges on the side for squeezing over the top.