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Crispy Fish Tacos with Spicy Sweet and Sour Sauce
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Prep Time:
15 minutes
Total Time:
40 minutes
Try these zesty fish tacos with sweet and tangy sauce for a delicious twist on a seafood dinner.
Ingredients:
  • 1 cup sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon packed light brown sugar
  • 1 chipotle chile in adobo sauce (from 7-oz can), chopped
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup beer or nonalcoholic beer
  • 1/4 cup ice-cold water
  • Vegetable oil
  • 1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
  • 6 flour tortillas (12 inch)
  • 2 cups shredded lettuce
  • 3/4 cup salsa
  • 1 avocado, pitted, peeled and sliced
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1 lime, cut into 6 wedges
  • Fresh cilantro
Instructions:
  • Combine all sauce ingredients in a small bowl and mix thoroughly before setting aside.
  • In a large bowl, vigorously whisk together flour, salt, cumin, baking powder, and garlic powder until well combined. Add beer and water, and mix until no dry flour remains.
  • Preheat oven to 200°F. Line a cookie sheet with foil and place a wire rack on top. Place the cookie sheet in the oven.
  • Heat oil in Dutch oven or deep fryer until it reaches 375°F. Coat fish strips with batter, shaking off excess. Fry in batches, ensuring not to overcrowd the pan. Cook for 4 minutes until golden brown, then flip and cook for 3 more minutes. Transfer to a wire rack on a cookie sheet and keep warm in the oven.
  • Lay down 1 or 2 fish strips in the middle of each tortilla. Add approximately 2 tablespoons of sauce, followed by lettuce, salsa, avocado, cheese, a squeeze of lime juice, and cilantro.

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