Crispy Fish Tacos Recipe

Ready in: 40 min

Ingredients

  • Two cups of cabbage
  • Halopenio pepper
  • Cilantro
  • Salt
  • Mayonnaise
  • Self-rising flour
  • Baking powder
  • Ground cumin
  • Beer
  • Fish
  • Oil
  • Corn tortillas
  • Avocado

Directions

1
I’ve got two cups of very finely shredded cabbage. About half a tablespoon of halopenio pepper that’s diced up really really fine and about a tablespoon of cilantro. You can put more or less either one I’m going to put a pinch of salt in here. Now set of mayonnaise I’m going to use look crepe la crema.

2Put about three tablespoons of this in there. we’ll give this a good mix. All right so we got everything mixed up really good and then we’re going to put this in the refrigerator for a little while let everything mingle. okay I’ve got one cup of self-rising flour. I’m going to put in 1 teaspoon of baking powder.

3I’m going to put in 1/2 a teaspoon of salt.Then I’m going to put about 1/4 teaspoon of cumin this is the ground cumin. We’re going to give this a good mix and then we’re going to put this in the refrigerator and let it get nice and cold. All right our flour is cold.

4We’re going to go ahead and we’re going to put some beer in here it’s going to be about 1 cup of beer plus or minus a little bit depending on the moisture content of your flour and then whenever we get this mixed up we’re going to put it back in the refrigerator and let it hydrate for about 5 to 10 minutes. That way there’s no dry spots and in our flour our batter.Anyway I’ll mix this up put it in the fridge.

5Alright so now I’m going to cut up my fish a couple things I’m going to do this real black dark line I don’t like that. I’m going to cut that off. And we’re going to cut this kind of into pieces that would be really good appropriate sized pizza pieces for using in my tacos.

6We need to warm up our corn tortillas because make them soft I’m doing here is I’m putting a little oil and with that my cooking surface. Put them down and dab a little bit oil on this other side when I flip it over then ever have some oil and we’re going to cook these until we get a few spots on each each side and then we’ll stack them up on the towel over there all right then when all the tortillas are cooked send them over here.

7Fold your towel up and keep them warm.Take our fish we’re going to sprinkle a little rub put salt on here not much. Yeah batter as you can see it’s definitely forming bubbles that’s a good thing. Although it looks a little thicker than what I want we’re going to add a little bit more beer and dip our fish in into the batter on all sides.

8We’re gonna put it in the oil and what we’re going to do is we’re just going to keep adding these and we’re going to cook them till they’re golden brown on all sides. All right and whatever they’re nice and crispy and golden brown we’re gonna take them out. Put them on some paper towels. So let’s assemble.

9Take a tortilla we’re going to lay down a piece of avocado. On one side we’re going to put a piece of our fish sling in this case because it’s a small we’re going to put two faces of fish. drop my fork we’re going to put a little bit of our coleslaw right here. On the side we’re going to put that on the plate.

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