Our Recipe Royalty winner Dai-Lynn knows how to beat the heat! Dai-Lynn’s crispy, beer-battered fish tacos with fresh Baja slaw are the perfect balance of crunch and zest. Topped with cilantro and lime, they offer a refreshing bite. Paired with a chilled beer, it’s a perfect summer meal!
Ingredients
- 1- 8.5 oz package of Louisiana Fish Fry Products Beer Batter Mix
- 1-2 lbs. fresh tilapia
- 1 1/2 cups of your favorite summertime beer
- 1 head of cabbage, thinly sliced
- 1/2 white onion, thinly sliced
- 1 bunch of cilantro, roughly chopped
- 2 cups of Mexican-style crema
- 2 Roma tomatoes, diced
- juice of 1 lime
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- yellow corn tortillas
Directions
- Heat oil to 350°F (the oil is ready when a pinch of breading sizzles without burning). In a large bowl, combine Beer Batter Mix and beer. Dip fish into the batter until fully coated.
- Slowly dip each piece of fish into the oil and hold for 2-3 seconds before dropping it in. Fry until golden brown and the internal temperature reaches 145°F.
- To make the Baja slaw, combine cabbage, onion, tomatoes, cilantro, Mexican-style crema, salt, pepper, and fresh lime juice in a large bowl. Serve the beer-battered tilapia on heated or grilled yellow corn tortillas, top with Baja slaw, and enjoy!
