Description
Crispy fried fish tacos with a creamy avocado sauce.
Ingredients
Scale
- 1 pound white fish fillets, such as cod or mahi-mahi, cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer, cold
- Oil, for frying
- 12 corn tortillas
- Shredded cabbage, for topping
- Pico de gallo, for topping
- Avocado Crema (recipe follows)
Avocado Crema:
- 2 ripe avocados
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Avocado Crema: In a food processor, combine avocados, sour cream, cilantro, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
- Prepare the fish: In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in beer until smooth.
- Heat oil in a large skillet or deep fryer to 350°F (175°C).
- Dip fish strips in batter, then carefully place in hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove fish from oil and drain on paper towels.
- Warm tortillas.
- Assemble tacos: Place fried fish in tortillas, top with shredded cabbage, pico de gallo, and Avocado Crema.
- Serve immediately.
Notes
- For spicier tacos, add a pinch of cayenne pepper to the fish batter.
- You can use your favorite hot sauce instead of pico de gallo.
- If you don’t have beer, you can use club soda or sparkling water.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg