Beer Battered Fish Tacos
Recipe
Recipe Royalty Contest winner Dai-Lynn knows how to cool off on a hot day with her crispy, beer-battered fish tacos topped with a refreshing Baja slaw with notes of cilantro and fresh-squeezed lime. Speaking of limes, don’t forget to squeeze a wedge or two into a well-deserved ice cold glass of your favorite lager!
Ingredients
- 1-2 lbs. fresh tilapia
- 1- 8.5 oz package of Louisiana Fish Fry Products Beer Batter Mix
- 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
Recommended Products
Beer Batter Mix 8.5 oz
PREPARATION
Fry fish as directed on cooking directions panel of Louisiana Fish Fry Products Beer Batter Seafood Coating Mix using beer of your choice.
For the Baja slaw, combine the thinly sliced cabbage, onion, diced Roma tomatoes, chopped cilantro, Mexican-style crema, salt, pepper and fresh-squeezed lime juice in a large bowl. Serve beer-battered tilapia on heated or grilled yellow corn tortillas topped with Baja slaw and enjoy!
PRO TIPS
Deep Fry
Choose an oil with a high smoke point for deep-frying. Peanut oil is the iconic Southern choice. Vegetable oil can work, too. Add a bit of bacon drippings to pump up the flavor!
Seafood Temperatures
Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.
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