I love fish tacos – I generally order them when we’re out and I try to make them at home for the fam too (TJ’s fish tacos, with different salsas, a healthy variety, and this not as healthy, but oh so tasty crispy kind!
I just love how you can slice any fruit and veg or meat or bean and put them in a taco shell and dinner is done! Yes, these are fried, but I like to think of at home frying as slightly less un=healthy than what you get from a deep-fryer at a restaurant. Don’t you think?
Do you like fish tacos too? Let me know what your favorite way to top them is in the comments below!
Easy Crispy Fish Tacos
- 1 cup red & green cabbage, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 3/4 cup white whole-wheat flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup beer, any kind
- 8 ounces white fish
- 2 cups corn oil
- 8 corn tortillas, warmed
- In a small bowl, toss cabbage with vinegar. Add cilantro and lime juice, mix and set aside.
- Whisk 1/2 cup flour, baking powder, salt and beer in a medium bowl. Cut fish into 8 pieces and dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
- Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back up and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
- Serve the fish in tortillas topped with the cabbage. Enjoy!