Fish Tacos
These fish tacos are easily made with fried beer-battered cod, served in crispy corn tortillas with shredded cabbage and a zesty seasoned white sauce. Dovetailign Tip: Use the fish you cooked on day 2 for today’s tacos.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 1,383
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 1,383
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup beer
1 egg
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 quart oils for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
2 tablespoons all-purpose flour, or more as needed
1 (12-ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Directions:
Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.
Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Set aside.
Dip floured fish pieces into beer batter. Set aside.
Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Place fried fish in tortillas; top with shredded cabbage and white sauce.
Source: allrecipes.com
Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Set aside.
Dip floured fish pieces into beer batter. Set aside.
Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Place fried fish in tortillas; top with shredded cabbage and white sauce.
Source: allrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
