Fish Tacos
Servings: 6
Calories: 628cal
Equipment
Ingredients
- 2 pounds whitefish fillets cod, haddock, tilapia
- Salt and pepper to taste
- ¼ cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon baking powder
- 1 ¾ cups all-purpose flour divided
- 1 cup beer
- 1 egg beaten
- 12 6- inch white corn tortillas warmed in a dry skillet
Toppings:
- 3 medium roma tomatoes diced
- ½ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- 2 cups shredded purple cabbage
- 1 cup Cojita cheese crumbled
- 2 avocados sliced
- 1 lime cut into wedges
Instructions
Get toppings ready:
- Prepare the pico de gallo by combining the diced tomatoes, diced red onion, chopped cilantro and salt in a medium bowl.
- Place cabbage, cheese, avocado slices, and lime wedges into their own individual dishes or in separate piles on a platter.
Frying the Fish:
- Rinse the fish, pat dry and cut into strips. Season fish strips with salt and pepper.
- In a small bowl combine cornstarch, paprika, garlic powder, baking powder, and 1 cup of the flour.
- Add beer and beaten egg. Stir until the batter is just combined (might be a little lumpy).
- Preheat the oven to 200 degrees Line an oven proof dish or pan with paper towels.
- Heat about 1-inch of canola oil in a large skillet until temperature reaches 375 degrees F.
- Place remaining 3/4 cup flour in a shallow dish. Working with one at a time, dip the strips of fish into the flour, turning to coat. Shake off the excess then dip each piece into the beer batter.
- Fry fish, 3-4 pieces at a time so as not to crowd them, in hot oil for 2 to 4 minutes or until crisp and golden brown. Turn once halfway through cooking time.
- Place cooked fish onto paper towel lined dish. Keep warm in the oven while you continue cooking the rest of the fish.
Assemble the tacos:
- Warm tortillas in a dry skillet over medium heat, about 1 minute on each side.
- Fill tortillas with fish.
- Top with cabbage, pico de gallo, and sliced avocado.
- Top with crumbled Cojita cheese.
- Serve with lime wedges.
Notes
- Pico de gallo is made up of Roma tomatoes, red onion, fresh cilantro, and salt.
- I simply added shredded purple cabbage, but you can make a cabbage slaw if you prefer.
- Crumbled Cotija cheese has a wonderful tangy flavor, perfect for so many types of tacos!
- Fresh slices or chunks of avocado with a squeeze of fresh lime finishes them off.
Nutrition
Serving: 1portion (2 tacos) | Calories: 628cal | Carbohydrates: 67g | Protein: 47g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 383mg | Potassium: 1227mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1455IU | Vitamin C: 32.1mg | Calcium: 306mg | Iron: 4.5mg
