You likely won’t end up with leftovers - they’re that delicious! INGREDIENT NOTES AND SUBSTITUTIONS We’re huge taco lovers in my house, and this recipe is always a hit. I love the idea of serving these as a fun twist on Taco Tuesday or for lunch on the weekends.
#Best fish taco recipe how to#
Paired with the Mexican flavors of the crema dressing for the purple cabbage slaw, this dish will make your taste buds tingle with delight. Check out the video on how to make these below in the recipe card! You’ll note that the beer battered fish is done “Baja-style.” Hailing from the Baja peninsula in Mexico, Baja-style tacos feature deep-fried battered fish with a super crispy texture. Today’s recipe is all about using beer battered fish as the main filling! I’ve already shared recipes like these mahi mahi tacos with fruit salsa, and you could easily whip up some seafood tacos with my perfect blackened shrimp or this salsa verde shrimp. Make my beer battered fish tacos for Taco Tuesday! Featuring Baja-style fried fish, crunchy homemade slaw with a tangy dressing, and fresh pico de gallo and salsa as a garnish, they’re a flavorful and filling lunch or dinner idea!įish tacos come in many shapes and sizes, and sometimes they even include other seafood like shrimp. A plate of lime wedges and a pile of napkins are both good ideas, too.This post may contain affiliate links. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of a lime, ready to serve with the other accompaniments.Īrrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. Once you’ve taken the fish out (though don’t let it get cold) turn off the oven and warm the tortillas in the fading heat. Check to see if the fish is cooked through (though only just) before taking out of the oven. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Mix the garlic and the oil in a small bowl. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Give it all a good stir, and set aside.Ĭut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Add the chilli to the sweetcorn, along with the chopped coriander and some salt to taste. Set aside.įor the corn relish, put the canned sweetcorn into a bowl. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine. Stir with a fork to mix the onion well in the juice. Put the red onion slices into a bowl and cover with the lime juice. Preheat the oven to 220C/200C Fan/Gas 7 for the fish, and begin by preparing the sides for your tacos.
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