Crispy Fish Tacos
These loaded crispy fish tacos are made with beer battered fish, creamy cabbage slaw, fresh mango salsa, and cilantro avocado crema.
Ingredients
- 12 corn tortillas 4 to 5-inches
- vegetable oil for frying
- mango salsa or your favorite salsa
beer battered fish
- 1 ½ pounds white fish like cod or halibut, cut into pieces 1-inch wide
- 1 cup all-purpose flour
- 1 cup beer plus more as needed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons salt plus more as needed
- ½ teaspoon black pepper
- ½ teaspoon baking powder
cabbage slaw
- 3 cups shredded cabbage
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons chopped green onion or chives
- 1 teaspoon white sugar
- 1 teaspoon garlic powder
- juice of 1 lime
- salt and pepper to taste
cilantro avocado crema
- 2 avocado ripe
- ⅓ cup sour cream
- ⅓ cup cilantro
- 1 tablespoon extra virgin olive oil
- juice of 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Line a baking tray with foil and place a wire rack on the lined baking tray.
- Heat vegetable oil in a pan or pot to 350℉. While oil is heating up, make the cabbage slaw, cilantro avocado crema, and fish batter.
cabbage slaw
- In a large bowl, combine mayonnaise, sour cream, sugar, garlic powder, salt, pepper, and lime juice.
- Add shredded cabbage and green onion. Mix to combine well. Refrigerate coleslaw until ready to use. Can be made the day before and stored in the refrigerator.
cilantro avocado crema
- Blend avocado, sour cream, cilantro, olive oil, salt, garlic powder, and lime juice in a blender or food processor. Refrigerate until ready to use.
beer battered fish
- In a large bowl, whisk flour, baking powder, 1 teaspoon salt, black pepper, smoked paprika, garlic powder, onion powder, and 1 cup beer. Once the batter looks smooth, let it rest for 15 minutes.While resting, the batter may get thick as the flour absorbs the liquid. If it looks too thick, add more beer to the batter to thin it out.
- Cut fish into pieces that are 1-inch wide. Pat dry with a paper towel. Sprinkle salt on both sides of the fish.
- Coat the fish in the batter.
- Fry the battered fish in the oil for 5-7 minutes, or until golden brown and crispy on the outside. Do not overcrowd the pot with fish.
- Use tongs to remove fish from oil. Place fish on the wire rack to drain the excess oil. Season with more salt, if needed. Repeat steps until all fish has been cooked.
make tacos
- Use 1 or 2 corn tortillas per taco. Layer with a couple of fish pieces and cabbage slaw. Top with salsa and a dollop of avocado crema.
Notes
- When frying the fish, it’s important not to overcrowd the pot because this can lead to the oil temperature dropping too much and prevent the fish from getting crispy. I like to use a digital thermometer to check the oil temperature in between batches to make sure the oil is 350℉.
- I know people can have mixed feelings about the flavor of cilantro, so add more or reduce the amount in the avocado crema based on your taste preferences.
- You can garnish your tacos with sliced radishes, sliced jalapeno, or squeeze a little extra lime juice before serving.