Prep: 40 mins | Cook: 20 mins | Total: 1 hr | Servings: 8 | Yield: 8 servings
I am excited! It’s taco Tuesday again. And what better way to enjoy this day but by serving my favorites. The top dish on my list is this Fish Taco. Healthy, light, and pleasing fish tacos with shredded cabbage in white sauce. I could not ask for anything else! Easy to assemble, easy on the wallet, and deliciously inviting.
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1-quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded
How to make Fish Tacos
Step 1: For the batter, combine the flour, cornstarch, baking powder, and salt in a large bowl. Then, mix the egg and beer and immediately stir it into the flour mixture. There will be a few lumps and that is okay.
Step 2: For the sauce. mix the yogurt and mayonnaise in a medium bowl. Stir in the fresh lime juice gradually until you reach a slightly runny consistency.
Step 3: Season the yogurt-mayonnaise with lime mixture with jalapeno, capers, oregano, cumin, dill, and cayenne.
Step 4: Pour oil in a deep fryer and heat to 375 degrees F or 190 degrees C.
Step 5: Lightly dust the pieces of fish with flour. Then, dunk the pieces into the beer batter and fry until crisp and golden brown. Once done, remove the pieces of fish from the oil and transfer them on paper towels to drain.
Step 6: Place the fried fish in a tortilla and top with shredded cabbage. Serve with white sauce. Enjoy!
Per Serving: 409.4 calories; 17.3 g protein; 43 g carbohydrates; 54.3 mg cholesterol; 406.5 mg sodium
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