Beer Battered Fish Tacos With Jalapeño Crema Recipes

CRISPY FISH TACOS RECIPE BY TASTY

Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

BEER-BATTERED FISH TACOS WITH CHIPOTLE CREMA RECIPE - (4.3/5)

Beer-Battered Fish Tacos with Chipotle Crema Recipe - (4.3/5) image

Provided by Booper-2

Number Of Ingredients 28

Ingredients

TACOS:
Vegetable oil for frying
1 cup all-purpose flour
1 tablespoon Old Bay Seafood Seasoning
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons black pepper
1 (12-ounce) bottle blonde beer or lager
1 large egg, beaten
2 pounds Mahi Mahi or other white sustainable fish, cut into 3x1-inch sticks
16 (6-inch) corn tortillas
1/2 small white cabbage, shredded
Radishes, very thinly sliced
Queso fresco or cotija cheese, crumbled
CHIPOTLE CREMA:
3 tablespoons chipotles in adobo
Juice of 1 lime
1 cup Mexican crema or sour cream
Salt
CHUNKY GUACAMOLE:
1/2 small red onion, finely chopped
2 jalapeño peppers, seeded and finely chopped
Salt
4 plum tomatoes, chopped
1/4 cup cilantro, finely chopped
2 ripe avocados, diced
Juice of 1 lemon or lime

Steps:

Heat oil in a large frying pan or tabletop fryer to 365°F In a large bowl, whisk up flour with Old Bay, chili powder, garlic powder, salt and pepper. Whisk beer into batter then add egg and combine. Dunk fish pieces into batter and fry a few pieces at a time to deep golden brown. Salt fish when they come out of the oil, while they're still hot. Keep warm in a moderate oven on a wire rack set on a rimmed baking sheet. Char tortillas in hot, dry skillet or over a burner flame. In a food processor or blender, combine chipotles in adobo, lime juice, salt and crema until smooth; transfer to a small bowl. Combine onion, jalapeño, salt, tomatoes and cilantro then fold in diced avocado and add lemon or lime juice. Serve fish with tortillas and toppings alongside.

BEER-BATTERED FISH TACOS WITH JALAPEñO CREMA

Beer-Battered Fish Tacos with Jalapeño Crema image

Number Of Ingredients 17

Ingredients

1 pound Halibut [cut in slices]
1/2 teaspoon Salt
1 cup Flour
1/4 teaspoon Cayenne Pepper
1 Egg
1 cup Beer [lager]
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Lime [juice of]
2 Limes [cut into wedges]
1 teaspoon White Vinegar
1 Jalapeno [seeded. minced]
1/4 cup Cilantro [chopped]
1/2 cup Canola Oil
8 Tortillas [flour, small]
1/2 cup Cabbage [shredded]
1 Avacado [sliced]

Steps:

1. In a large mixing bowl, generously salt, halibut and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.
2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve
3. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.
4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.

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