Monday, April 2, 2012

Tilapia Fish Tacos

I've been looking for ways to incorporate more fish into our diets. Chris and I are not big fish eaters, so we're cautiously entering the waters with tilapia. So far I've tried a couple of recipes, and this recipe for fish tacos it totally blog worthy and something I could see us making again.

When I'm trying a food I'm not too familiar with, like fish, I'll often turn to sources where user ratings and notes are available. This recipe comes from and is highly rated and frequently reviewed. Once I tasted this recipe, it's easy to see why!

The beer batter is super simple and adds a nice crunch (along with the cabbage), while the spicy sauce is delicious and something I could see drizzling on more than just fish tacos. I whipped up fresh tomato jalapeno salsa to add an additional layer of flavor, and used flour tortillas instead of corn (Chris' choice).

I think that the flavors of the sauce and tomato jalapeno salsa, and crunch of the cabbage could work really really well with grilled tilapia too.

Here's the recipe on, and as written will serve 8 people.

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions (I used tilapia, and you could use halibut as well)
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded

  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
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