Beer Batter Fish Tacos

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 Today is Cinco de Mayo, go ahead and  make yourself some frozen margarita's and fix up some fish tacos ! These are light and fresh and taste like summer. What isn't there to love about fish tacos? The combination of popping flavours, a crunchy salad, and  creamy dollops of white sauce...all wrapped up in a soft tortilla. Now don't be scared of the long list of steps after the photo, I promise these are quick, easy and sure to become a favorite.





For the Beer Batter:

3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 teaspoon baking powder
1 cup beer
1 egg

For the Fish:
1 kilo/2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite size strips
3/4 cup all-purpose flour
 chilli powder
optional: salt and pepper
lime wedges
corn tortillas/ or flour

For the Coleslaw Salad Topping:
4 cups shredded cabbage
1/2 cup green onions, chopped
1/2 cup fresh cilantro, chopped
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt


 Beer Batter:

 In a bowl combine 3/4 cup flour, cornstarch, paprika and baking powder.
Add beer and egg; stir until batter is combined but still slightly lumpy.

For the Fish:

Thaw fish, pat dry with paper towels.
Sprinkle fish with salt and pepper and chilli powder

Preheat oven to 110//200 degrees.

In a large skillet heat about 1-inch oil.
Drop a sprinkle of flour into the hot oil if it sizzles then the oil is ready.
Place the remaining flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess.
Dip into batter.
Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
Drain on paper towels.
Keep fried fish warm in the oven while frying remaining fish.

 Coleslaw Salad Topping:
In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons of oil, sugar and salt.
Toss well to combine; cover and chill until ready to serve.

White Sauce
½ cup of mayonnaise
½ cup of plain yogurt or greek yougurt

Mix them together and you have a great white sauce that is delicious.


 Now put it all together, place 2-3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with coleslaw. Drizzle with white sauce and serve immediately.

 ** I also like to top these with this avocado salad (minus the shrimp), the tortillas were homemade, but store bough is just fine !
recipe source

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