Recipes

BEER-BATTERED FISH TACOS WITH CILANTRO SLAW

Tacos are lifestyles. Would they even likely get any better? Yes, they are able to. These easy, but savory, Beer-Battered Fish Tacos with Cilantro Slaw is 100% proof of that.

BEER-BATTERED FISH TACOS WITH CILANTRO SLAW
BEER-BATTERED FISH TACOS WITH CILANTRO SLAW

Ingredients

  • For the Beer Batter:
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon baking powder
  • 1 cup beer
  • 1 egg
  • For the Fish:
  • 2 lbs fresh or frozen firm flesh white fish fillets such as cod or catfish, cut into bite-size strips
  • 3/4 cup all-purpose flour
  • salt and pepper
  • 12 corn tortillas
  • For the Coleslaw Salad Topping:
  • 4 cups prepackaged coleslaw mix or 4 cups shredded cabbage and carrot
  • 1/2 cup green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1/2 tsp salt

Instructions

  • In a bowl combine the flour, cornstarch, paprika, and baking powder.
  • Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
  • For the Fish:
  • If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
  • Sprinkle the fish with salt and pepper.
  • In a large skillet heat about 1-inch of oil, over medium heat.
  • Pour the other 3/4 cup of flour into a shallow dish or onto a plate. Working one piece at a time, but the fish pieces into the flour, turning to coat and then shaking off any excess.
  • Dip the flour-coated fillets into the batter.
  • Fry the battered fish, about four pieces at a time, in the hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
  • Transfer the fried fish onto a layer of paper towels to drain.
  • Keep the fried fish warm in the oven, on warm, while frying remaining fish.
  • Place the cooked fish into/onto heated corn tortillas.
  • Combine the cabbage mix, green onions, cilantro, vinegar, oil, sugar, and salt in a bowl and toss to evenly coat/combine.
  • Cover and chill until ready to serve, or serve immediately topping each ‘taco’ with the preferred amount of slaw.
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