Recipe

The Best Fish Tacos Recipe

Add Step-by-Step Photos	Theresal / All my dishes 1 year, 4 months ago Fish tacos. People either love them or hate them. But the people that hate them have never tried them. Go figure. Just let me say that they aren't what you think, and you should give them a chance. Prep:30m Cook:20m Servings:6	Theresal
	easy mexican manyflavors

spices

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Ingredients

This recipe will make about six largish tacos.

3/4 cup flour

1/2 tsp baking powder

1/2 tsp crushed oregano

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

salt & pepper as you like

1 egg yolk

4-6 oz beer (try to find some unfiltered, unpasteurized beer. I use Sierra Nevada Pale Ale)

oil for frying

1/2 cup mayonnaise

1 tbsp chopped cilantro

1/2 lime

1 ripe avocado

2 cups shredded cabbage

1 lb cod or mild fish - shark actually works great too!

steamed tortillas

Lime for squeezing

Directions

First get all the batter ingredients together. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too think, feel free to add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.

Now cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day. As a variation you can whip an egg white into a thick froth and fold that in just before you dip the fish. This will make a deeper, lighter batter. But I actually prefer it without, which happens to be less work. But whatever you like.

Okay. When you're ready to start cooking the fish, heat the oil (I use peanut oil) to 375 or so. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the cabbage paper thin. And cut the fish into portions that will fit well in a taco after you fry them.

Once the oil is hot, dip the fish in the batter and get it well coated. Cook one slice at a time. Drop a slice into the oil while the batter is still dripping off and fry it for about 4-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.

And you're done! Grab a steamed tortilla, add a piece of fish, a couple slices of avocado, sprinkle on some cabbage, add sauce to taste, and just before you eat it, squeeze on some lime juice.

Don't forget a squeeze of fresh lime juice just before you eat them. It changes the whole character. Sometimes I'll add some salsa verde as a topping, but it's good either way.

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Comments

trigger 1 year, 4 months ago said:
I love fish tacos and now I have a great recipe for them. I love the beer batter with all of those lovely spices. High five Theresa
Flagged as Beautiful and unique
Michael

krumkake 1 year, 4 months ago said:
Another great fish taco recipe - now I have 2 I have to try...these look absolutely fabulous, theresal - thank you so much for sharing your wonderful recipe. And you're so right - DO NOT knock fish tacos until you've tried them, especially a crunchy, flavor-filled recipe like this one! They cannot be beat...Krum

mark555 1 year, 4 months ago said:
Fish tacos are terrific! This looks like it would be great!

cocinera 1 year, 4 months ago said:
good idea w/shark your tacos look very yummy

marky90 1 year, 3 months ago said:
Oh I love these, living in Southern California these were my fave!This is an A Plus recipe I will treasure.. Thanks a bunch-Marky

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