Lunch: Beer-Battered Fish Tacos with Jalapeño Crema

Recipe by Judy Kim A spicy crema with cilantro gives these crunchy fish tacos a kick.

Ingredients

1 lb. cod, cut into 16 slices
kosher salt
1 c. all-purpose flour
1/4 tsp. cayenne
1 large egg
1 c. lager beer
1/2 c. mayonnaise
1/2 c. sour cream
Juice of 1 lime, plus more lime for wedges
1 tsp. white vinegar
1 tbsp. minced jalapeño
1/4 c. chopped fresh cilantro, plus more for garnish
1/2 c. canola oil
8 Small flour tortillas
1/2 c. Shredded cabbage
1 avocado, sliced

Instructions

In a large mixing bowl, generously salt cod and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, 1 teaspoon salt, egg, and beer. Stir together until well mixed and set aside at room temperature.
In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro. Refrigerate until ready to serve.
In a large pot, preheat oil to 350 degrees F. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes. Place on a paper towel-lined plate and season with salt immediately.
Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.

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