Crispy Fish Tacos

Name: Crispy Fish Tacos
Yield: 6
Ingredients: ½ head green cabbage, finely shredded; ½ medium red onion, small diced; 2 roma tomatoes, diced; ¼ cup fresh cilantro, chopped; 1 small jalapeño, diced; 2 tablespoons lime juice; salt, to taste; 1 cup all-purpose flour; 1 tablespoon old bay seasoning; ½ teaspoon baking powder; 1 cup lager beer; vegetable oil, for frying; 1 lb fresh cod, cut into 1-inch (2-cm) thick strips; 2 medium avocados; 1 cup sour cream; ¼ cup lime juice; salt, to taste; corn tortilla, warmed; radish, thinly sliced, for serving, optional

Recipe by Kiano Moju from tasty.co

Dinner

Ingredients

6 servings

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½ head green cabbage, finely shredded
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½ medium red onion, small diced
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2 roma tomatoes, diced
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¼ cup fresh cilantro, chopped
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1 small jalapeño, diced
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2 tablespoons lime juice
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salt, to taste
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1 cup all-purpose flour
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1 tablespoon old bay seasoning
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½ teaspoon baking powder

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1 cup lager beer
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vegetable oil, for frying
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1 lb fresh cod, cut into 1-inch (2-cm) thick strips
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2 medium avocados
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1 cup sour cream
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¼ cup lime juice
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salt, to taste
•

corn tortilla, warmed
•

radish, thinly sliced, for serving, optional

Instructions

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
Enjoy!