Crispy Fish Tacos
Ingredients
Jalapeño Sauce
-
1
large
jalapeño
-
1
cup
cilantro leaves
-
¼
cup
green onions
-
¼
cup
oil
-
¼
cup
Greek yogurt
-
¼
cup
water
-
½
unit
avocado
-
½
teaspoon
salt
Fish Tacos
-
2
lbs.
firm white fish like cod
-
1
cup
flour
-
¼
cup
cornmeal
-
2
tablespoons
cornmeal
-
¼
cup
cornstarch
-
1
teaspoon
chili powder or spicy seasoning
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
1
cup
light beer
-
1
unit
egg
-
vegetable oil
for frying
-
12
unit
flour or corn tortillas
-
cilantro for topping
-
Cotija cheese for topping
Instructions
- Blend all jalapeño sauce ingredients in a food processor until smooth.
- Pat the fish dry and cut into 2-3 inch pieces. Prepare the plain flour in a shallow bowl.
- In another bowl, mix the remaining flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Add beer and beaten egg to form a batter.
- Heat oil in a frying pan. Dip fish pieces in plain flour, then in the batter, and fry until golden brown on each side.
- Drain excess oil on paper towels and sprinkle with salt.
- Assemble tacos with fish, cilantro, Cotija cheese, and jalapeño sauce.
Nutrition Facts (estimated)
Servings
12 tacos
Calories
250
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
500mg
Cholesterol
50mg
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