Fish Tacos Recipe
Soft flour tortillas filled with beer-battered fish, zesty slaw, pico de gallo and baja sauce.
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Ingredients
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Fish
Zesty Slaw
Pico de Gallo
Baja Sauce
Tacos
Method
Fish Preparation
- 1
Prepare the batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer while stirring until the batter is smooth and slightly thick.
- 2
Fry the fish
Heat the vegetable oil in a deep pan over medium heat. Dip each fish fillet into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Zesty Slaw Preparation
- 3
Mix the slaw
In a large bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Pico de Gallo Preparation
- 4
Prepare the pico de gallo
In a medium bowl, mix together the diced tomatoes, diced red onion, diced jalapeño, lime juice, chopped cilantro, and salt. Stir until well combined and let it sit for about 10 minutes for the flavors to meld.
Baja Sauce Preparation
- 5
Make the baja sauce
In a bowl, mix together the mayonnaise, sour cream, lime juice, and minced chipotle in adobo sauce until smooth. Adjust seasoning if necessary.
Taco Assembly
- 6
Assemble the tacos
Warm the flour tortillas in a skillet or microwave. To each tortilla, add a piece of the fried fish, a generous scoop of zesty slaw, a spoonful of pico de gallo, and a drizzle of baja sauce. Serve immediately.