Fish Tacos
770kcal34.2g protein40.8g fat64.9g carbs~$3.33/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg, fish · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · egg · fishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
PescatarianNo pork
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  white fish (cod or similar, 1-inch strips) |
| 1 ¼ cup |  flour (divided) |
| 1 tsp |  baking powder |
| 1 ½ tsp | salt (divided) |
| 1 cup |  beer (cold, lager) |
| 4 cup | vegetable oil (for frying) |
| 2 cup |  cabbage (green, finely shredded) |
| ½ cup |  sour cream |
| 2 tbsp |  mayonnaise |
| 2 unit |  lime (juice + wedges) |
| 8 unit |  tortillas (corn) |
| ½ cup |  cilantro (leaves) |
Optional
Not counted above. The dish works without them.
| 1 unit |  jalapeños (sliced) |
| 1 tsp |  hot sauce |
Steps
- Mix3 mincrema and slaw firstsour cream + mayonnaise + juice of one lime + 1/4 tsp salt into the crema; cabbage tossed with a squeeze more — everything cold happens before the oil heats, because fried fish waits for no garnish
- Whisk2 minbatter at the last minute, lumps fine1 cup flour + baking powder + 1 tsp salt + cold beer, stirred just to a thin pancake consistency — the carbonation and the cold are the crispness; a batter mixed early goes flat and fries to a shell instead of a lace
- Prep3 minfish dried, dustedfish strips patted very dry and rolled in the remaining flour — the dry dust is what the wet batter grips; batter on a wet fillet slides off in the oil and the fish arrives naked
- Fry12 min350°F, four pieces at a timebattered strips until deep gold and floating, about 3 minutes a batch, drained on a rack not paper — paper steams the bottom crust soft; the rack keeps the crunch that was the whole point of frying
- Toast3 mindry skillettortillas until pliable and spotted, kept in a towel — double them up per taco; a single corn tortilla under juicy fried fish is a structural failure in progress
- Top3 minfish, slaw, crema, cilantro, limein that order — hot crisp fish, cold crunching cabbage, cool acid crema; the taco is the temperature contrast, which is why assembled-ahead fish tacos are a contradiction