Fish Tacos

Pumped full of jalapeño crema! 🌮🌶😁

Total time: 60 minutes

Prep time: 30 minutes, Cook time: 30 minutes

Ingredients for 3 people

6 corn tortillas

6 flour tortillas

2 cups cheddar cheese

5 cups flour

2 eggs

2 tsp salt, divided

2 tsp pepper, divided

2 tbsp garlic powder

33 fl oz beer

3 cod filets

Frying oil

2 cups sour cream

1 jalapeño

1/2 lemon

3 tbsp dill

4 cups grated carrots

4 cups green cabbage

4 cups red cabbage

1 tbsp celery salt

1/4 cup sugar

1/4 cup apple cider vinegar

1 3/4 cup 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!