Easy Crispy Fish Tacos

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

Servings: 4
Time: 35 minutes
Difficulty: easy
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Ingredients

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

Directions

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!