Crunchy Fish Tacos with Avocado Lime Sauce

Easy to Prep Tacos with bountiful colors of Marinated Onions, Pico de Gallo and an Avocado Lime Sauce while delivering an impeccable freshness and a new dimension of flavor to the Crunchy Beer-Battered Fish. 

Crunchy Fish Tacos with Avocado Lime Sauce | URBAN BAKES

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.

I don’t talk about sports much but one of my favorite games to watch, is basketball.  Playing it is ehh, a different story, but I love the excitement that comes with watching a fast-paced games.

When I was younger and our family’s favorite team was about to start, we’d gather as much food and snacks from the kitchen, prep our plates at the coffee table and just sink into the couch.  We’d all go nuts over the game!  Lots of shouting but always fun!  And now March Madness is here and the excitement of the college games has begun!

Crunchy Fish Tacos with Avocado Lime Sauce | URBAN BAKES

I get a rush watching the action-packed games and it becomes even more enjoyable when watching it with friends as I’m a sucker for a game get-together.  Love the food!  So while everyone else has filled out their NCAA tournament bracket, I’m putting the final touches on something delicious I’ve whipped up to share.  And you just can’t go wrong with crunchy fish tacos!

After 3 years in Arizona, I’ve come to accept tacos as a “staple” here.  Not so much when I was in NY but in AZ, this is almost always a must-have at every game.  What I’ve become fond of when making tacos, is the ability to have a good portion prepped the night before so there’s less to worry about the day of.  Therefore, when the game is about to start, the only thing left, is a quick fry and leave the prep for the guests.

Easy to Prep Beer Battered Fish Tacos with bountiful colors of Marinated Onions, Pico de Gallo and an Avocado Lime Sauce.

Aside from the amazing beer-battered fried fish, this avocado lime sauce is to die for!  Takes less than 5 minutes to make and provides such a smooth and refreshing creamy texture to the crunchy tacos in addition to having a great counterbalance of flavor from the pico de gallo spice with tangy marinated onions.

I enjoy supporting local family-owned brands and being that Arizona has become my new home, I always use Shamrock Farms as my choice for sour cream.  Currently, I use their traditional sour cream but you can opt for organic instead.  But the greatest fact I love most, Shamrock Farms has never used growth hormones on their happy herd of cows and they claim they never will.  If you don’t know this by now, I’m a huge animal lover so this is definitely plus in my book!

Crunchy Fish Tacos with Avocado Lime Sauce | URBAN BAKES

Oh!  And let me not forget to mention… this sauce is not only great as a topping, but also as a dip for chips.  Prepare a cup the night before the madness of the games, serve it in your favorite bowl with chips on the side and there you have a quick and easy game day snack to enjoy.

On a side note, something that I just discovered… Shamrock Farms’ actual working dairy farm is open to the public for tours between October through May!  If you’ve had any doubts on how this family-owned dairy operates and want to see their commitment to high quality care of their beautiful cows, they encourage you to swing on by.  I thought this was little note worth sharing 🙂  Isn’t that awesome?!

For more news and updates about Shamrock Farms, visit www.shamrockfarms.net and follow www.facebook.com/shamrockfarms and @shamrockfarmsmilk

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Crunchy Fish Tacos with Avocado Lime Sauce | URBAN BAKES

Crunchy Fish Tacos with Avocado Lime Sauce


  • Author: Connie Chong
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 to 8 crunch fish tacos 1x

Description

Easy to Prep Tacos with bountiful colors of Marinated Onions, Pico de Gallo and an Avocado Lime Sauce while delivering an impeccable freshness and a new dimension of flavor to the Crunchy Beer-Battered Fish.


Ingredients

Scale

SAUCE

  • 1/2 cup sour cream
  • 1/2 medium ripe avocado, chopped
  • 1 1/2 tablespoons lime juice
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon salt or to taste

MARINATED ONIONS

  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1/2 cup red onion, thinly sliced

PICO DE GALLO

  • 4 plum tomatoes, diced
  • 1/2 red or white onion, diced
  • 3 tablespoons fresh cilantro, finely chopped
  • 1/2 jalapeno pepper, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt

FISH

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup cold beer
  • 1/3 cup cold soda water
  • 3 cups vegetable oil
  • 1 pound skinless whitefish fillets (cod, halibut or haddock), cut into 2 to 3 oz. strips

 

  • 6 to 8 corn tortillas
  • 1 to 2 cups shredded cabbage
  • 1 cup queso fresco

Instructions

  1. Combine sour cream, avocado, 1 1/2 tablespoons lime juice, chile and 1/4 teaspoon salt in a food processor and pulse until smooth, about 1 minute.  Place into a bowl, cover and chill in fridge until ready to serve.
  2. In a small bowl, whisk red wine vinegar, 2 tablespoons lime juice and sugar until sugar is dissolved. Place onions into vinegar mixture and allow onions to soak for 3 hours.  Drain and chill in fridge until ready to serve.
  3. In a small bowl, mix all pico de gallo ingredients (tomatoes, onion, cilantro, jalapeno pepper, 1 tablespoon lime juice, garlic, 1/4 teaspoon salt).  Cover and chill in fridge until ready to serve.
  4. In a large bowl, whisk 1 cup flour, baking powder, 1/2 teaspoon salt, cumin, black pepper, beer, and soda water until batter becomes smooth.  Cover and allow batter to rest overnight stored in fridge.
  5. When ready to cook fish, use a deep pot over medium-high heat, slowly bring oil to 350 to 375 degrees F.  
  6. With a paper towel or cloth, pat-dry fish, sprinkle 1/2 teaspoon salt on both side of each fillet; set aside.  Place 1 cup flour in a small shallow bowl. Pat-dry fish once more.
  7. Dip each fillet into the dry flour to evenly coat.  Dip into wet flour-mixture to generously coat and gently place into the heated oil for 4 to 6 minutes or until the outside of each fillet becomes golden brown on both sides, flipping fillets once for even cooking.  Using a spider strainer or slotted spoon, remove fillets and place over a paper towel lined plate.
  8. To assemble, fill bottom of tortilla with 1 or 2 tablespoons cabbage, next fill with 1 to 2 tablespoons pico de gallo, place 1 fish fillet on top, garnish with marinated onions, sprinkle queso fresco and generously drizzle avocado lime sauce over the top.  ENJOY!
  • Cuisine: Mexican

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