Ingredients
Scale
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 cup beer (lager works best)
- to taste Salt and pepper
- for frying vegetable oil
- soft corn tortillas
- shredded cabbage
- diced tomatoes
- sliced avocados
- Lime wedges
- Your favorite salsa or sauce
Instructions
- Start by patting the fish fillets dry with paper towels. This helps the batter stick better.
- In a mixing bowl, combine the flour, baking powder, paprika, salt, and pepper. Mix well.
- Slowly pour in the beer, whisking until you have a smooth batter. It should be thick enough to coat the back of a spoon.
- Heat the vegetable oil in a deep pan over medium-high heat. You want enough oil to submerge the fish.
- Dip each fish fillet into the batter, allowing the excess to drip off.
- Carefully place the battered fish in the hot oil. Fry for about 3-4 minutes per side or until golden brown and crispy.
- Once cooked, remove the fish and place it on a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a separate pan or microwave.
- Assemble your tacos by placing a piece of crispy fish on each tortilla, then topping with cabbage, tomatoes, and avocado.
- Finish with a squeeze of lime and your favorite sauce. Enjoy!
- Prep Time: 20
- Cook Time: 15
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 30g
- Protein: 22g