Friday fish tacos

Quick and easy Friday fish tacos.

Thaw fish in refrigerator, if frozen. slice into several pieces.

In a small bowl, combine the egg, beer, flour, cornstarch, baking powder, basil, cumin, dill, cayenne pepper and salt. 

Heat a 12-inch skillet  on med-high heat. Place 1/2 – 3/4 cup of canola oil in heated skillet. Once heated dip the fish slices into the batter letting excess batter drip for a few seconds into the bowl. Place a few of the fish slices into the hot oil so they don’t touch.  Lightly brown.

Turn the fish slices over and lightly brown on the other side. Place cooked fish on a paper towel to absorb oil. Continue with the rest of the slices.

Remove the skin and pit from the avocado. Place the flat half of the avocado on the cutting board and cut into thin slices.

Combine the red cabbage, jalapeno, cilantro, lime juice, mayonnaise, salt and pepper. Mix well.

Place a warm flour taco shell on a plate. Place 2 pieces of fish on top. Place red cabbage and avocado on top of fish.

 

Print Recipe
Fish tacos
Great recipe for lent or fish fridays. Easy to make and put together.
Course Main Dish
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 1 pound white fish such as cod, tilapia or flounder
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dill
  • 1/4-1 teaspoon cayenne to taste
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup beer
  • 1 fresh lime
  • 2 tablespoons mayonnaise
  • 1 jalenpo take out the seeds if you do not wish to add extra heat.
  • 1 tablespoon cilantro roughly chopped
  • 2 cups red cabbage shredded
  • 8 flour tortillas
  • 1 avacado sliced thin
Course Main Dish
Cuisine Friday Fish
Prep Time 30 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 1 pound white fish such as cod, tilapia or flounder
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dill
  • 1/4-1 teaspoon cayenne to taste
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup beer
  • 1 fresh lime
  • 2 tablespoons mayonnaise
  • 1 jalenpo take out the seeds if you do not wish to add extra heat.
  • 1 tablespoon cilantro roughly chopped
  • 2 cups red cabbage shredded
  • 8 flour tortillas
  • 1 avacado sliced thin
Instructions
  1. In a small bowl combine the cornstarch, baking powder, salt, basil,cumin, dill, cayenne pepper, egg, flour and beer. Mix well.
  2. Thaw the fish in the refrigerator if it has been frozen. Slice the fish into chunks. Dip each piece into the batter and let drip over the bowl for a few seconds.
  3. Heat a 12-inch skillet over medium high heat. Place 1/2 to 3/4 cup of canola oil into the skillet. When heated place several pieces into the skillet so that they don't touch. When lightly browned turn over and brown other side. Remove from skillet and place on paper towels to absorb extra oil. Cook the other fish pieces in the same way.
  4. In the meantime, slice the jalenpo in half. Remove the seeds if you do not want to add extra heat. Slice into thin pieces and chop.
  5. Wash fresh cilantro and dry. Roughly chop cilantro.
  6. Remove the skin and pit from the avocado. Place the flat side of the avocado on the cutting board. Slice into thin slices.
  7. In a small bowl combine 2 cups of shredded cabbage, juice of 1 lime, chopped jalapeno, mayonaise and cilantro. Salt and pepper. Mix together.
  8. Place a warmed tortilla shell on a plate. Place 1-2 pieces of fish on top of the tortilla shell. With a fork you can shred the fish or leave it whole. Place 1/2 cup of red cabbage mixture and one to two slices of avocado on top of the fish.
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