Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crunchy Fish Tacos with Avocado Lime Sauce

Crunchy Fish Tacos with Avocado Lime Sauce


  • Author: URBAN BAKES
  • Total Time: 1 hour 20 minutes
  • Yield: 6 to 8 crunch fish tacos 1x

Description

Easy Prep Tacos with bountiful colors from the Marinated Onions, Pico de Gallo and Avocado Lime Sauce. All while delivering 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!
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Cuisine: Mexican
Scroll to Top

Craving More?

Sign up for Weekly Recipes, Special Offers, Giveaways & More!