12 oz firm fish fillets
Salt and Pepper
1 cup Flour- any type of flour can work in this recipe (Wondra, gluten-free, low carb)
1 tablespoon cornstarch
1 tablespoon taco seasoning
1 cup (8oz) Beer or seltzer water
Oil for frying (1 inch deep)
Crispy Taco Shells, warmed
½ cup sour cream
1 tablespoon line juice
1 jalapeno, seeded and minced
2 scallions, minced
¼ teaspoon salt
1 teaspoon honey
1 teaspoon cilantro paste
To make the sauce
Combine all the sauce ingredients in a serving bowl, cover and refrigerate to allow the flavors to meld.
For the fish
Pat the fish dry, cut into 3-inch pieces and season with salt and pepper
Heat the oil in a large skillet
Mix the flour, taco seasoning, and the beer together in a shallow bowl. The batter should be thick.
Dip the fish pieces into the batter, let the batter drip off, then transfer directly to the hot oil and let them fry until golden, approximately 3 minutes.
Transfer to a plate lined with paper towels for the oil to drip off.
Place several pieces of fish in each taco shell, top with shredded cabbage and sour cream sauce. Serve with lots of paper napkins.
For the Love of Cooking
August 26, 2020 at 11:21 am
My whole family would love these fish tacos.
Bhanushree Kiran Diyaansh❤
August 26, 2020 at 11:51 am
Ohh thts gr8🥰
August 30, 2020 at 11:27 am
My favorite way to enjoy tacos! Delicious!