Fort Worth Fish Tacos recipe

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Ingredients

8 (3 ounce) fillets tilapia
2 teaspoons salt
2 teaspoons hot pepper sauce
4 ounces cream cheese, softened
2 tablespoons chopped fresh cilantro
½ cup mayonnaise
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon lime juice
1 cup flour
1 teaspoon salt
1 teaspoon garlic powder
cayenne pepper to taste
¼ teaspoon ground black pepper
1 cup dark beer
3 cups peanut oil for frying
8 (8 inch) flour tortillas
¼ medium head cabbage, finely shredded
1 (8 ounce) jar prepared salsa
¼ cup chopped fresh cilantro
2 small limes, quartered

Nutrition Info

588.9 calories
carbohydrate: 47.8 g
cholesterol: 56 mg
fat: 31.5 g
fiber: 3.8 g
protein: 27 g
saturatedFat: 8.3 g
servingSize: -
sodium: 1591.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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. Stir lime juice into cream sauce. Cover and refrigerate.

  3. Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined, whisk in beer to make a smooth batter.

  4. Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).

  5. 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). Transfer to paper towels to drain, set fish on a covered plate to keep warm. Repeat with remaining fillets.

  6. Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. Serve each taco with a lime quarter for squeezing.

Recipe Yield

8 tacos

Recipe Note

Yes, I live in Fort Worth, and yes, I love fish tacos!

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