Food-Truck Favorite Lunch: Street-Side Baja Fish Tacos

Allergens

Fish (Fish), Wheat (Gluten)

Ingredients

• 1. 1 1/2 lbs firm white fish fillets (cod or tilapia), cut into bite
• sized chunks 2. 1 cup all
• purpose flour 3. 1 1/2 cups pale ale beer 4. 1 tbsp chili powder 5. 1 tsp garlic powder 6. Salt and pepper, to taste 7. 12 small corn tortillas 8. 3 cups shredded cabbage 9. 1 cup sour cream 10. 1/2 cup fresh cilantro leaves, chopped 11. 2 tbsp lime juice 12. 1/4 cup pepitas (pumpkin seeds), toasted and roughly chopped 13. 2 tbsp vegetable oil 14. Lime wedges, for serving

Instructions

1. In a large bowl, mix flour, chili powder, garlic powder, salt, and pepper. Gradually whisk in beer until smooth.
2. Heat 1 inch of oil in a deep frying pan over medium heat to 350°F. Dip fish chunks into the batter, shake off excess, and carefully drop them into the hot oil. Fry until golden brown and crispy, around 4 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a large bowl, combine cabbage, cilantro, lime juice, salt, and pepper. Toss to mix well.
4. Warm tortillas in a dry skillet over medium heat for 10 20 seconds per side. Spread sour cream on each tortilla. Top with fish, slaw, and sprinkle with pepitas.
5. Fold tortillas into tacos and serve immediately with lime wedges.

Chef’s Insight

The secret to perfect beer batter is to let the batter sit for a few minutes before frying, allowing the carbonation to settle and creating a lighter, crispier texture.

Notes

For an extra smoky flavor, add a pinch of smoked paprika to the batter.