Fish Tacos
Fish Tacos are a delightful and flavorful dish that originated from the coastal regions of Mexico and California, combining crispy fish with fresh and vibrant toppings.
This recipe features battered and fried fish fillets, served in warm tortillas and garnished with cabbage slaw, salsa, avocado, and a tangy lime crema.
Fish Tacos offer a perfect balance of textures and flavors, making them a popular choice for casual meals, parties, or Taco Tuesday gatherings. Follow this recipe to create delicious Fish Tacos that will transport you to a sunny seaside destination.
Ingredients:
- (Makes 8 tacos)
For the Fish:
- 1 pound firm white fish fillets (such as cod, tilapia, or halibut), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beer (light lager works well)
- Vegetable oil for frying
For the Cabbage Slaw:
- 2 cups shredded cabbage (green or purple, or a mix)
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
For Assembly:
- 8 small flour or corn tortillas, warmed
- Salsa of your choice
- Sliced avocado or guacamole
- Lime crema (mix 1/2 cup sour cream or Greek yogurt with 1 tablespoon fresh lime juice)
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Crumbled queso fresco or shredded cheese
How to Make Fish Tacos:
- Prepare the Fish:
In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, cumin, salt, and black pepper.
Gradually whisk in the beer until the batter is smooth and has a pancake-like consistency.
Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
- Coat and Fry the Fish:
Dip each fish strip into the batter, allowing any excess batter to drip off. Carefully place the coated fish strips into the hot oil.
Fry the fish for 3-4 minutes per side, or until golden brown and crispy. Transfer the fried fish to a plate lined with paper towels to drain excess oil.
- Make the Cabbage Slaw:
In a medium bowl, combine the shredded cabbage, chopped cilantro, mayonnaise, and fresh lime juice. Season with salt and black pepper to taste. Toss until well coated. Set aside.
- Warm Tortillas:
Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
- Assemble the Tacos:
Place a spoonful of the cabbage slaw on each warmed tortilla.
Top with a few pieces of crispy fried fish.
Add salsa, sliced avocado or guacamole, and a drizzle of lime crema.
Garnish with optional toppings such as chopped cilantro, sliced jalapeños, or crumbled queso fresco.
- Serve:
Serve the Fish Tacos immediately, with additional lime wedges on the side for squeezing over the tacos.
Chef’s Note:
For a healthier option, you can bake the fish instead of frying. Preheat your oven to 400°F (200°C), coat the fish with a light spray of cooking oil, and bake for about 15-20 minutes until the fish flakes easily.
Customize your tacos with your favorite toppings such as pico de gallo, pickled onions, or hot sauce for an extra kick of flavor.
Corn tortillas are traditional for authentic fish tacos, but you can use flour tortillas if preferred.
Nutrition Value:
(Per taco, using cod fillet and flour tortilla)
- Calories: 300 kcal
- Protein: 20g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugars: 2g
- Sodium: 400mg
Enjoy these delicious Fish Tacos as a festive and satisfying meal that’s perfect for any occasion. Their crispy fish, fresh toppings, and tangy lime crema will make them a family favorite!
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