Battered Fish Tacos
These crispy fish tacos are a refreshing and light summer meal – a great option for an outdoor BBQ.
4
35 minutes
15 minutes
Ingredients
Batter
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 large egg
- 2 tablespoons Dijon mustard
- 12 ounces Mexican lager beer
Tacos
- 1 pound cod fillets, sliced into 2 inch pieces
- 2 cups grapeseed or canola oil for frying
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced onion
- 1/2 cucumber slices
- 2 limes, sliced into wedges
- 8 corn tortillas
- 1/3 cup chopped cilantro
- 8 ounces HERDEZ® Cilantro Lime Salsa Cremosa
- Hot sauce if desired
Directions
- In large bowl, combine flour, cornstarch, baking powder, salt, garlic powder, onion powder, black pepper and cayenne. Whisk in egg, mustard and beer until smooth. Cover and chill.
- In large skillet over medium heat, heat oil to 360°F. Pat fish slices dry with paper towels. Dip fish into chilled batter to coat, shaking off excess. Fry fish 6 to 7 minutes, or until crispy and golden brown. Drain on paper towel lined plate.
- Warm corn tortillas on a preheated flat griddle. Keep tortillas warm in warmer or wrapped in a clean kitchen towel.
- Build tacos by adding 2 pieces of fried fish to each tortilla. Top fish with prepared cabbage, carrots, onion, chopped cilantro, salsa cremosa and lime. Finish with a couple of dashes of a spicy hot sauce if desired.