Fish Taco Recipe
Crispy fish, cabbage slaw, and creamy chipotle sauce.
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Ingredients
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Fish
Cabbage Slaw
Chipotle Sauce
Taco Assembly
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the cold beer until the mixture is smooth and the consistency is similar to pancake batter.
- 2
Heat the Oil
In a large skillet or deep fryer, 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 fillets into the hot oil, frying in batches if necessary. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Cabbage Slaw Preparation
- 4
Make the Slaw
In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined.
Chipotle Sauce Preparation
- 5
Prepare the Sauce
In a small bowl, mix the mayonnaise, chipotle peppers, lime juice, and garlic powder until smooth and creamy. Adjust seasoning to taste.
Taco Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. To assemble, place a few pieces of fried fish on a tortilla, add a generous helping of cabbage slaw, and drizzle with chipotle sauce. Serve with lime wedges on the side.
