Fish Tacos 🌮
Ingredients:
1 lb white fish fillets (e.g., cod or tilapia)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold beer
Vegetable oil for frying
8 small corn tortillas
2 cups shredded cabbage
1/4 cup chopped cilantro
1/4 cup mayonnaise
2 tablespoons sour cream
1 lime, juiced
Salt and pepper to taste
Lime wedges for serving
Directions:
In a bowl, whisk together flour, baking powder, and salt. Gradually add cold beer, stirring until the batter is smooth. Set aside.
Cut fish into 1-inch wide strips. Pat dry with paper towels.
Heat vegetable oil in a deep skillet over medium-high heat until hot.
Dip fish strips into the batter, allowing excess to drip off. Carefully place into the hot oil and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
In a small bowl, mix together mayonnaise, sour cream, lime juice, salt, and pepper to create the lime crema.
Warm corn tortillas in a dry skillet or microwave.
Assemble tacos by placing fried fish onto each tortilla, topping with shredded cabbage, a drizzle of lime crema, and chopped cilantro.
Serve immediately with lime wedges on the side.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings
