Fort Worth Fish Tacos recipe
All Recipes World Cuisine Recipes Latin American Mexican
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 caloriescarbohydrate: 47.8 gcholesterol: 56 mgfat: 31.5 gfiber: 3.8 gprotein: 27 gsaturatedFat: 8.3 gservingSize: -sodium: 1591.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Fort Worth Fish Tacos
Directions
-
Place tilapia fillets on plate and sprinkle with salt and hot sauce, cover and refrigerate while making cilantro cream sauce.
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.
Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined, whisk in beer to make a smooth batter.
Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).
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.
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.