I had my first fish taco at a tiny taco hut near downtown Houston when I was attending culinary school. I fell in love at first bite! I always opt for the beer battered fried fish tacos, because I just love fried foods and the crunch of the warm fish against the cold crunch of the slaw. I came up with this recipe over several tries at finding just the right flavor combinations…and…voila! My version of Baja-Style Beer Battered Fish Tacos!
~ Thanks Food Whirl for featuring these!!!
Baja-Style Beer Battered Fish Tacos with Creamy Cilantro Lime Sauce
1 ½ pounds tilapia or other white fish of your choice
2 cups flour
1 teaspoon salt
12 ounce bottle beer (I used Shiner Bock)
1 teaspoon salt
½ teaspoon granulated garlic, optional
½ teaspoon pepper
18 corn tortillas
3 cups Broccoli slaw (1-12 oz. pkg)
2 T fresh cilantro, finely chopped
1 jalapeno pepper, seeded & diced
½ cup mayonnaise
1 clove garlic, minced & mashed
3 Haas avocadoes, sliced for garnish
1 lime, cut into wedges, for garnish
Preheat oil in a deep heavy bottomed Dutch oven or Fryer to 375 degrees F.
Combine 1 t salt, ½ t granulated garlic and ½ t pepper, mix well; set aside.
In a large bowl, add flour and salt; mix to combine. Whisk in 1 bottle of beer and mix until combined. Cut fish into 1-inch wide strips and pat dry with clean paper towels. Season both sides of fish with salt mixture. Dip each strip in the beer batter and carefully slide each piece of fish into preheated oil. Fry fish, turning over often, until deep golden and cooked through, about 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Zest lime and add to medium mixing bowl. Juice lime and add to bowl. Add finely chopped cilantro. Slice off stem from jalapeno; slice in half lengthwise, scrape out seeds with teaspoon and finely chop. Combine lime zest, juice, cilantro, jalapeno pepper, mayonnaise and garlic; mix well. Stir in broccoli slaw and mix to coat well.
Place 2 strips fried fish on a warm tortilla and garnish with dressed cilantro-lime broccoli slaw. Serve immediately with sliced avocados and lime wedges.
To warm tortillas:
Dampen a clean kitchen towel with water and loosely wrap tortillas. If placing in the oven to warm, wrap again with aluminum foil. Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.
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