Fish Tacos Recipe
Three corn tortillas filled with Asian slaw and beer battered fish then topped with pico de gallo and chipotle ranch. Served with lemon butter rice.
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Ingredients
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Tortillas
Beer Battered Fish
Asian Slaw
Pico de Gallo
Chipotle Ranch
Lemon Butter Rice
Method
Preparation of Lemon Butter Rice
- 1
Cook the Rice
In a medium saucepan, combine the long-grain rice and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.
- 2
Preparation of Asian Slaw
- 3
Combine Ingredients
In a large bowl, mix together the shredded cabbage, shredded carrot, sliced green onions, and chopped cilantro.
- 4
Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and add salt and pepper to taste.
- 5
Toss Slaw
Pour the dressing over the slaw mixture and toss until well combined. Set aside to marinate while preparing the fish.
Preparation of Beer Battered Fish
- 6
Prepare the Batter
In a mixing bowl, combine all-purpose flour, baking powder, and salt. Gradually whisk in the beer until the batter is smooth and thick.
- 7
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Fish
Dredge the white fish fillets in the batter, then carefully place them in the hot oil. Fry until golden brown (about 3-4 minutes per side). Remove and drain on paper towels.
Preparation of Pico de Gallo
- 9
Combine Ingredients
In a medium bowl, mix together diced tomatoes, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt to taste. Set aside to let the flavors meld.
Assembly of Tacos
- 10
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 11
Assemble the Tacos
Place a generous amount of Asian slaw on each tortilla, top with pieces of beer-battered fish, add pico de gallo, and drizzle with chipotle ranch dressing.
