Crispy Fish Tacos
These Fish Tacos have crackly-crisp beer-battered and cilantro-flecked cabbage slaw in a warm tortilla, one bite is all it takes to understand why fish tacos have such a devoted following.
Ingredients
- 1 pound cod cut into short strips or bite-size chunks
- salt and black pepper for seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 8 ounces Mexican lager
- Vegetable oil for frying
- 2 cups green cabbage thinly shredded
- 1/4 cup cilantro leaves roughly chopped
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice + zest
- 1/4 teaspoon salt
- 8 small flour tortillas
Instructions
- Season the cod with salt and pepper.
- In a bowl, mix together the paprika, granulated garlic, flour, and beer, to form a batter.
- Heat about 2 inches of oil in the bottom of a pot or skillet until it reaches 350 degrees F.
- Dip the cod pieces in the batter, shake off any excess, then fry them in the oil for about 3 minutes per side, until golden brown. Transfer to a wire rack set over paper towels to drain.
- In a bowl, combine the cabbage and cilantro. Add in 2 tablespoons of mayonnaise, lime juice, zest, and salt. Stir to coat.
- Heat the tortillas in a skillet on the stovetop until warmed.
- Add a couple of pieces of cod to each tortilla. Top with the slaw. Finish with some extra cilantro and a squeeze of lime.
Nutrition
Calories: 180kcalCarbohydrates: 17gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 26mgSodium: 351mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 138IUVitamin C: 8mgCalcium: 62mgIron: 1mg
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