Who says tacos are only for Tuesdays? We can have tacos any day of the week in our household and this recipe does not disappoint. One of our favs are fish tacos with a crispy slaw and a creamy sauce to top it off. I wanted to make sure this was something my kids would love and I can say Tasty was on point with this one. Enjoy!
INGREDIENTS:
CABBAGE SLAW
½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
CRISPY FISH
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips*
*While cod is a great fish to fry I wanted something different so I bought fresh Chilean Sea Bass (super tender and buttery)
AVOCADO CREMA
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
ASSEMBLY
corn tortilla, warmed
radish, thinly sliced, for serving, optional
METHOD:
Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy!
To view the original recipe, click here.
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