Fort Worth Fish Tacos

Fish fillets (tilapia, cod, or crappie) are coated in a spiced beer batter, fried, and served in warm flour tortillas with shredded cabbage, salsa, and a cilantro cream sauce.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 589 Calories

Ingredients

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

Recipe Instructions

Step 1

Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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.