Crispy Fish Tacos
Why are crispy fish tacos always so superior? We're not sure but we're obsessed. The way the creamery smokey mayo coats the crispy flakey fish and then the cabbage and veg cuts through.... it just works. So here's our interpretation of this staple taco.
- Serves
- 2-3
Ingredients
- 1 lb of fresh cod, cut into long thick strips
- 1 cup flour
- 1 cup beer
- 1/2 teaspoon baking powder
- Pinch of seasonings such as cumin, garlic powder, paprika
- Vegetable oil for frying
- Salt & pepper
- 3 tomatoes on the vine, diced with seeds removed
- 1/4 red onion, diced smalll
- Handful of cilantro, chopped
- 1-2 cloves garlic, minced
- 1/4 a diced jalepeno (keep seeds in for added spice)
- Juice of 1 lime
- Salt & pepper
- 1/2 head green cabbage, sliced thin
- Juice of 1 lime
- Salt & pepper
- 2-3 jarred chipotles in adobo sauce, 1 tbsp sauce
- 1/2 cup plain greek yogurt
- 2 tbsp mayo
- Juice of 1 lime
- Water to thin
- Salt & pepper
- Toasted corn tortillas
- Cilantro
- Lime
Preparation
- 1
Cut your cod into 2 inch by 1 inch long pieces that will nicely fit in a taco shell and season with salt & pepper
- 2
Combine beer, flour, seasoning right before frying and whisk slowly so there is no excess flour, be careful not to overmix
- 3
In a deep saucepan add a good amount of vegetable oil for frying and warm on meidum-high heat
- 4
Drop cod pieces in batter and shake off excess
- 5
Place slowly in the hot oil and let fry on either side for ~3-5 minutes, remove and season with salt, set aside and keep warm
- 6
Pico: Combine all pico ingredients listed and set aside, taste for seasoning
- 7
Cabbage: Mix cabbage with lime and salt, set aside
- 8
Chipotle Crema: Combine all ingredients in a small food processor, set aside
- 9
Assemble: toast your tortillas on a gas stove letting the sides char slightly then layer fish, cabbage, pico, crema, and finish with cilantro and lime
- 10
AND ENJOY!