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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Yes, I live in Fort Worth, and yes, I love fish tacos! Ingredients:
fish |
8 (3 ounce) fillets tilapia |
2 teaspoons salt |
2 teaspoons hot pepper sauce |
cilantro cream sauce |
4 ounces cream cheese, softened |
2 tablespoons chopped fresh cilantro |
1/2 cup mayonnaise |
1 (5.3 ounce) container plain greek yogurt |
1 tablespoon lime juice |
beer batter |
1 cup flour |
1 teaspoon salt |
1 teaspoon garlic powder |
cayenne pepper to taste |
1/4 teaspoon ground black pepper |
1 cup dark beer |
3 cups peanut oil for frying |
for the tacos |
8 (8 inch) flour tortillas |
1/4 medium head cabbage, finely shredded |
1 (8 ounce) jar prepared salsa |
1/4 cup chopped fresh cilantro |
2 small limes, quartered |
Directions:
1. Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
2. Combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. Stir lime juice into cream sauce. Cover and refrigerate.
3. Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.
4. Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).
5. Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness). Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.
6. Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. Serve each taco with a lime quarter for squeezing.
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