Fish Tacos Recipe
Crispy fish with cabbage slaw and chipotle sauce
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Ingredients
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For the Fish
For the Cabbage Slaw
For the Chipotle Sauce
For Assembly
Method
For the Fish
- 1
Prepare the Batter
In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the beer until the batter is smooth and well-combined.
- 2
Fry the Fish
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Dip the fish fillets into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
For the Cabbage Slaw
- 3
Mix the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, chopped cilantro, lime juice, and salt. Toss well to combine and let it sit for about 10 minutes to allow the flavors to meld.
For the Chipotle Sauce
- 4
Make the Sauce
In a small bowl, mix together the mayonnaise, chipotle peppers (finely chopped), lime juice, and garlic powder until smooth. Adjust seasoning as needed.
For Assembly
- 5
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat. Place a piece of crispy fish on each tortilla, top with a generous amount of cabbage slaw, and drizzle with chipotle sauce. Garnish with lime slices and serve immediately.