Beer-Battered Fish Tacos with Cilantro Slaw

Who here loves a good taco? We sure do. Usually they’re filled with seasoned ground beef. We’ve even gone as far as filling them with shredded pork, carnita-style, sloppy joe filling, and chicken and ranch. All mmm-mmm good, totally tasty ideas.

When I first heard about fish tacos though, I was a bit skeptical. I just couldn’t picture it being nearly as good as anything we’d previously tried. I mean it’s fish, on a taco, right? That doesn’t even sound appealing.

But then it transformed into crisp beer-battered fish, like from our much loved fish and chips, topped with the perfect tex-mex coleslaw, and I knew we were headed in the best possible direction.

Crispy fish, crunchy slaw, all on a fresh warm corn tortilla. What’s not to love?

Beer-Battered Fish Tacos with Cilantro Slaw

For the Beer Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 teaspoon baking powder
1 cup beer
1 egg
For the Fish:
2 lbs fresh or frozen firm flesh white fish fillets, such as cod or catfish, cut into bite size strips
3/4 cup all-purpose flour
salt and pepper
12 corn tortillas
For the Coleslaw Salad Topping:
4 cups prepackaged coleslaw mix, or 4 cups shredded cabbage and carrot
1/2 cup green onions, chopped
1/2 cup fresh cilantro, chopped
3 tbsp apple cider vinegar
2 tbsp vegetable oil
1 tsp sugar
1/2 tsp salt

Directions

For the Beer Batter:
1. In a bowl combine the flour, cornstarch, paprika and baking powder.
2. Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
For the Fish:
3. If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
4. Sprinkle the fish with salt and pepper.
5. In a large skillet heat about 1-inch of oil, over medium heat.
6. Pour the other 3/4 cup of flour into a shallow dish or onto a plate. Working one peace at a time, put the fish pieces into the flour, turning to coat, and then shaking off any excess.
7. Dip the flour-coated fillets into the batter.
8. Fry the battered fish, about four pieces at a time, in the hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
9. Transfer the fried fish onto a layer of paper towels to drain.
10. Keep the fried fish warm in the oven, on warm, while frying remaining fish.
11. Place the cooked fish into/onto heated corn tortillas.
For the Cilantro Slaw:
12. Combine the cabbage mix, green onions, cilantro, vinegar, oil, sugar and salt in a bowl and toss to evenly coat/combine.
13. Cover and chill until ready to serve, or serve immediately topping each ‘taco’ with the preferred amount of slaw.

recipe adapted from Lady Behind The Curtain

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