Golden, thick and crunchy battered fish strips, folded in corn tortillas, for classic fish tacos.
If I ever leave San Diego (which I don’t hope to do any time soon), I’m pretty sure I’ll really miss fish tacos even though fish tacos has never been very high on my list of favorites.
It’s like when I went to college and started missing dishes my mom cooked daily that I didn’t think twice about when living at home. I will say though that my fondness for fish tacos has been growing, especially in this last year. I’ve mentioned before that Mr. K is a big fish taco fan, so we do eat them often.
When eating battered fish tacos, I prefer beer battered ones. You don’t really taste the beer, but the alcohol helps make the batter crunchy and thick. These were ready in no time.
I had some leftover corn tortillas from my Fritos making experiment and it just so happened I also had some cabbage, salsa, and fish. So I surprised Mr. K with these homemade fish tacos.
I garnished these with some cabbage and purple onion slaw and crema sauce. We also added some salsa when we ate them, but I didn’t include that in the photos. These were quite tasty and I’ll be making them again.
Beer Battered Fish Tacos
2 lbs tilapia, uncooked
3/4 cup + 3/4 cup all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 cup pale ale
1 whisked egg
1 cup shredded cabbage
1/2 cup diced purple onion
1 cup premade salsa
1/2 cup Mexican crema
small corn tortilla rounds (about 10-12)
vegetable oil for frying
1. Slice fish into strips. In a small bowl, combine 3/4 cup flour, cornstarch, baking powder and whisk. Add in beer and egg and mix. The batter will be lumpy. Add remaining 3/4 cup flour to a separate small bowl.
2. Add vegetable oil to pot being used for frying and turn stove heat to medium high. Coat fish in flour, then into beer batter and gently place into hot oil. Cook a few minutes until golden brown and then flip and cook other side until golden brown. Repeat with remaining fish strips until finished.
3. Add 1-2 fish strips to tortilla rounds. Top with shredded cabbage, purple onion, salsa, Mexican crema and lime juice.
Slightly adapted from Better Home and Gardens