Fonda Fish Tacos Recipe
Beer Battered Fish Tacos. Topped with Cabbage Slaw, Pico De Gallo and Jalapenos. Served on Flour Tortillas. Order of Three Tacos.
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Ingredients
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Fish
Cabbage Slaw
Pico De Gallo
Tacos
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the beer while whisking until the batter is smooth and thick.
- 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 battered fish into the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Cabbage Slaw
- 4
Combine Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss well to combine and let sit for 15 minutes to allow flavors to meld.
Pico De Gallo
- 5
Mix the Salsa
In a bowl, combine the diced tomatoes, diced red onion, diced jalapeno, chopped cilantro, lime juice, and salt. Stir until well mixed and set aside.
Tacos
- 6
Assemble the Tacos
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Place a few pieces of fried fish in each tortilla, top with cabbage slaw, pico de gallo, and sliced jalapenos to taste.
