Fish Tacos

Pumped full of jalapeño crema! 🌮🌶😁


11 reviews




Total time: 1 hour

Prep time: 30 minutes, Cook time: 30 minutes

Ingredients for 3 people

6 corn tortillas

6 flour tortillas

2 cups of cheddar cheese

5 cups of flour

2 eggs

2 tsp of salt, divided

2 tsp of pepper, divided

2 tbsp of garlic powder

33 fl oz of beer

3 cod filets

frying oil

2 cups of sour cream

1 jalapeño

1/2 lemon

3 tbsp of dill

4 cups of grated carrots

4 cups of green cabbage

4 cups of red cabbage

1 tbsp of celery salt

1/4 cup of sugar

1/4 cup of apple cider vinegar

1 3/4 cups of mayonnaise





Oven rack

Squeeze bottle

Step 1/4

Prepare the coleslaw: In a bowl mix grated carrots, green cabbage, red cabbage, celery salt, sugar, apple cider vinegar, and mayonnaise.

Step 2/4

For the taco shells: Hang 6 tortilla shells on a grill and bake for 10 minutes at 375 °F. Remove from oven and set aside. In a frying pan over medium heat, place a handful of cheddar cheese. Once melted, press a flour tortilla on top of the cheese and let cook for 1 minute. Then remove the cheesy tortilla and place one of the crispy baked corn tortillas onto the cheesy part of the flour tortilla. Repeat until you have 6 tortilla shells.

Step 3/4

Prepare the fish batter: Mix the flour, eggs, 1 tsp salt, 1 tsp pepper, garlic powder, and beer. Dip the cod filets into the batter and deep fry in hot oil at 360 °F for 3-4 minutes. Cut the cod filets in half. In a small bowl mix together sour cream, jalapeño, 1 tsp salt, 1 tsp pepper, juice of 1/2 a lemon, and dill. Pour into a squeeze bottle and insert the crema mixture into the cod filet.

Step 4/4

For the tacos: Fill each taco shell with coleslaw and a cod filet. Garnish with cilantro and radish. Enjoy with salsa and the leftover crema!

Share with the community!

Comments are here to exchange freely on this recipe. You can choose "Question" or "Tip" if you would like to contribute.


0/400 Characters limit