Ingredients
Fish and Toppings
- 1 lb White fish fillets Cod, tilapia, or mahi-mahi work well.
- 1 cup Shredded cabbage
- 1 cup Pico de gallo For topping.
- 1 piece Avocado For the avocado crema.
- 1/2 cup Sour cream
- 2 tbsp Lime juice
- 8 pieces Corn tortillas For serving.
Batter
- 1 cup Flour
- 1 cup Beer Use a light beer for a subtle flavor.
- 1 tsp Salt
- 1/2 tsp Pepper
For frying
- Oil as needed Oil for frying Make sure oil is hot enough before frying.
Method
Preparation
- Prepare the batter by combining flour, beer, salt, and pepper in a bowl until smooth.
- Heat oil in a deep pan for frying.
Cooking
- Dip the fish fillets into the batter and fry until golden brown and crispy.
- In a blender, mix avocado, sour cream, lime juice, and salt to make the avocado crema.
- Warm the corn tortillas in a skillet.
Assembly
- Assemble the tacos by placing fried fish, shredded cabbage, pico de gallo, and drizzling with avocado crema in each tortilla.
- Serve immediately.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 4gSugar: 2g
Notes
Store leftovers separately; keep fried fish in an airtight container to maintain crispiness. Reheat the fish in the oven before serving.
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