Fish Tacos Recipe
Three soft corn tortillas filled with fried fish Yucatan Style with cabbage. Mexican sauce on the side.
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Ingredients
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Tortillas
Fish
Cabbage Slaw
Mexican Sauce
Method
Prepare Cabbage Slaw
- 1
Mix Slaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, lime juice, salt, and chopped cilantro. Mix well and set aside to marinate while you prepare the fish.
Prepare Mexican Sauce
- 2
Combine Sauce Ingredients
In a small bowl, mix together mayonnaise, sour cream, minced chipotle, lime juice, and garlic powder until smooth and well combined. Set aside.
Prepare Fish
- 3
Make Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer (or sparkling water) and mix until smooth.
- 4
Heat Oil
In a deep skillet, heat the oil over medium-high heat until shimmering.
- 5
Fry Fish
Cut the fish fillets into bite-sized pieces. Dip each piece into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Assemble Tacos
- 6
Warm Tortillas
Gently warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 7
Fill Tortillas
Place a few pieces of fried fish on each tortilla, top with cabbage slaw, and drizzle with the Mexican sauce.
- 8
Serve
Serve immediately with extra lime wedges and your favorite sides.