Crispy Fish Tacos Recipe | Breakfast Care

Crispy Fish Tacos is the best recipe for summers. It's the best recipe you can have for breakfast.

  • Corn tortilla
  • 1 red onion, diced
  • ½ head green cabbage, finely shredded
  • 2 tomatoes, diced
  • A handful of fresh coriander leaves, chopped
  • 1 small jalapeño, diced
  • 2 tablespoons
     lime juice
  • Lemon wedges
  • Salt, as per taste
Crispy Fish:
  • 1 lb fresh cod, cut into thick strips
  • 1 cup all-purpose flour
  • 1 tablespoon bay seasoning
  • ½ teaspoon baking powder
  •  240ml lager beer
  • vegetable oil, for frying
Avocado cream:
  • 2 medium avocados
  • 1 cup sour cream
  • 1 tablespoon lime juice
  • Salt, as per taste

1. In a large bowl, combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt. Mix them well.
2. In another large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let stand for 15 minutes.
3. Heat the vegetable oil in a large pot until it reaches 350°F.
4. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. 5. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
6. Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
7. 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 red onion.
8. Garnish with coriander leaves and lemon wedges, and serve.
9. Enjoy!

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