Fish Tacos
Fish Tacos
Servings Prep Time
6 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 30 minutes
Cook Time
20 minutes
Ingredients
Pickled Onions
Cabbage
White Sauce
Fish
Instructions
For pickled onions:
  1. Combine onion and jalapenos in medium bowl. Bring vinegar, lime juice sugar, and salt to boil in a small saucepan Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance)
For the cabbage:
  1. Toss all ingredients together.
For the white sauce:
  1. Whisk ingredients together . ( Sauce can be made and refrigerated up to 2 days in advance.)
  1. Heat oven to 200 degrees. Set wire rack inside a rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder and 1 teaspoon salt together in a large bowl. Add beer and whisk until smooth Transfer fish to batter and toss until evenly coated. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes a side. Transfer fish to prepared wire rack and place in oven to keep warm
  2. Divide fish evenly among tortillas. Top with picked onions, cabbage, white sauce, and cilantro.