Beer Battered Fish Tacos
Golden, thick and crunchy battered fish strips, folded in corn tortillas, for classic fish tacos.
Ingredients
- 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
- lime wedges
- vegetable oil for frying
Instructions
- 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.
- 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.
- Add 1-2 fish strips to tortilla rounds. Top with shredded cabbage, purple onion, salsa, Mexican crema and lime juice.
Notes
Slightly adapted from Better Home and Gardens
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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