Fort Worth Fish Tacos
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
39
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Salt2 tsps
Hot Pepper Sauce110 g
Cream Cheese (softened)1 cup
Cilantro (chopped fresh)1 cup
Mayonnaise1 tbsp
Lime Juice1 cup
Flour1 tsp
Garlic Powder1 tsp
Ground Black Pepper3 cups
Peanut Oil (for frying)1 medium
Cabbage (head, finely shredded)230 g
Salsa (jar prepared)2 small
Lime (quartered)Directions:
1
Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce
2
Combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well
3
Stir lime juice into cream sauce
4
Cover and refrigerate
5
Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter
6
Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C)
7
Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness)
8
Transfer to paper towels to drain; set fish on a covered plate to keep warm
9
Repeat with remaining fillets
10
Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds
11
Assemble tacos by placing a fish fillet on a warm tortilla
12
Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro
13
Serve each taco with a lime quarter for squeezing