Fish Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into three roughly equal pieces (about 4 oz each). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper and 1/4 tsp paprika.

Make batter

In a medium bowl whisk together 3 tbs flour, cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp paprika. Gradually whisk in 1/2 cup very cold beer until smooth and thick but pourable. If batter is too thick, add up to 2 tbs ice water to reach a thick pancake-batter consistency. Chill the batter for 10 minutes in the fridge while you heat oil.

Heat oil

Pour 2 cups vegetable oil into a deep skillet or medium pot to reach about 2 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and turns golden in about 30 seconds.

Dredge and fry

Place 1/2 cup flour for dredging in a shallow dish. Lightly dredge each seasoned fish piece in the flour, shaking off excess. Dip each piece into the beer batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches (do not overcrowd) for 3–4 minutes, turning once if needed, until golden brown and cooked through (internal temp ~145°F / flakes easily). Remove to a paper towel–lined tray and squeeze 1/2 tbs lime juice over the fried fish.

In a bowl combine 1 cup green cabbage, 1/2 cup red cabbage and 1/2 cup shredded carrot. In a small bowl whisk 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp honey (or sugar), 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with the shredded vegetables until evenly coated. Taste and adjust seasoning. Chill until ready to assemble.

In a small bowl mix 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo (start with less if you prefer milder), 1 tsp lime juice, 1/4 tsp minced garlic and 1/4 tsp salt. Stir until smooth. Refrigerate until ready to use.

Rinse 1/2 cup rice under cold water until water runs clear. In a small pot combine rice, 1 cup water and 1/8 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

While rice cooks, heat a small skillet over medium heat and add the drained 1/2 cup black beans, 1/4 tsp cumin, 1/8 tsp salt and 1/2 tsp lime juice. Stir and warm for 3–4 minutes until heated through. Stir in 1/2 tbs chopped cilantro if using.

Warm 6 small tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or brush lightly with 1 tsp oil and warm. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place two warm tortillas per serving (stacked or single as desired). Add one piece of fried fish per taco (three tacos total uses three pieces). Top each fish with about 2–3 tbs coleslaw and a drizzle (about 1 tsp) of chipotle mayo. Garnish with chopped cilantro and serve lime wedges on the side.

Serve the rice and black beans alongside the tacos. Enjoy immediately while fish is hot and crispy.