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Fried Fish Tacos Recipe

Name: Fried Fish Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 2 cups shredded cabbage; 3 tablespoons mayonnaise; 2 tablespoons minced fresh cilantro; 2 tablespoons sour cream; 1 tablespoon lime juice; 1 tablespoon honey; 1/4 teaspoon salt; Oil for deep-fat frying; BATTER:; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 cup very cold beer or nonalcoholic beer; 1 pound cod fillets, cut into 1-inch strips; 6 corn tortillas (6 inches), warmed; Optional toppings: Diced tomatoes, sliced avocado, pickled red onion

Taste of Home

This fried fish taco recipe is easy to make for dinner any night of the week. Use cod, halibut, walleye or any flaky whitefish that can stand up to a good beer batter and hot oil. Serve with crunchy cabbage and warm tortillas.—Taste of Home Test Kitchen

Ingredients

2 cups shredded cabbage

3 tablespoons mayonnaise

2 tablespoons minced fresh cilantro

2 tablespoons sour cream

1 tablespoon lime juice

1 tablespoon honey

1/4 teaspoon salt

Oil for deep-fat frying

BATTER:

1 cup all-purpose flour

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup very cold beer or nonalcoholic beer

1 pound cod fillets, cut into 1-inch strips

6 corn tortillas (6 inches), warmed

Optional toppings: Diced tomatoes, sliced avocado, pickled red onion

Method

In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.

Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion, if desired.

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