Beer-Battered Rockfish Tacos with Cilantro Lime Slaw
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
24 tacos
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Calories
175 kcal
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Course
Main Course
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Cuisine
Mexican
Beer-Battered Rockfish Tacos with Cilantro Lime Slaw
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Crispy beer-battered rockfish topped with zesty cilantro lime slaw tucked in a warm corn tortilla. It's the perfect fried fish taco!
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Ingredients
Beer-Battered Fish:
- 1 ½ lb rockfish filets
- 1 cup all-purpose flour
- 1 cup + 2 tablespoon cold lager beer (or other light-colored beer)
- 1 ¼ teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoon cumin
- ½ teaspoon baking powder
- Salt, to taste
- peanut oil
Cilantro Lime Slaw:
- 6 cups shredded green cabbage
- ½ cup fresh cilantro, finely chopped (about 1 bunch)
- ½ cup green onions, finely chopped (6-8 medium green onions)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ⅓ cup fresh lime juice (from 2-3 limes)
- 1 tablespoon lime zest
- ½ teaspoon garlic, minced
- salt and pepper, to taste
Other Ingredients:
- 24 corn tortillas
- 1 ½ cup fresh pineapple, ¼" diced (optional)
- ½ cup radishes, thinly sliced (optional)
- Lime wedges, for serving
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Instructions
Cilantro Lime Slaw:
- Combine cabbage, cilantro, and green onions in a medium bowl. Combine dressing ingredients (sour cream through salt and pepper) in a medium bowl. Toss with cabbage mixture until well-coated. Refrigerate for at least 1 hour before serving.
Beer-Battered Fish:
- Remove skin and bones from rockfish filets, if needed.
- Cut fish into ¾" strips. Place the strips into a paper towel-lined bowl. Season fish with salt 30 minutes before cooking.
- Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn't stick.
- Add enough peanut oil to a deep skillet to make it about 1" deep. Heat over medium-high heat to 350-375°F.
- Lightly pat fish pieces with paper towel if moisture has accumulated on the surface.
- Dip fish pieces in batter and let excess drip off. Add to pan of oil and cook for 4-5 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.
- If cooking larger batches, preheat oven to 200°F. Place a wire rack on a sheet pan. Once one batch of fish is finished cooking, place it on the wire rack in the oven to keep it warm.
Assembly:
- You can warm your tortillas in a hot skillet or dip them in the hot oil leftover from cooking the fish for 30 seconds.
- Add 1 or 2 pieces of fish to your tortilla (depending on the size of the pieces), top with cilantro lime slaw, diced pineapple, and sliced radishes (or toppings of your choice) and squeeze a fresh lime wedge over the top. Enjoy!
Reheating Instructions:
- This beer-battered fish reheats really well in the oven.
- Preheat oven to 375°F. Place a wire rack on a sheet pan. Place halibut pieces on wire rack. Bake for 10-15 minutes, flipping halfway, or until breading is crispy and fish is heated through.
Equipments used:
Notes
- A deep pan is necessary for frying to keep the oil from bubbling over the edge. Select a pan that is at least 3-4" deep since you will be using 1" of oil.
- This recipe uses black rockfish filets but you can use any species of rockfish. You can also use other flaky white fish like halibut, cod, mahi mahi, black cod, etc.
- You can use savoy cabbage or red cabbage in place of green cabbage. A mandolin slicer is helpful for shredding the cabbage but you can also use a sharp knife or food processor.
- You can use flour tortillas or hard taco shells in place of corn tortillas.
- Peanut oil works great for frying, but you can use other oils like safflower oil, corn oil, canola oil, etc.
- A light beer like a lager works well for beer-battered fish because it adds a light beer flavor without weighing it down. Any light, non-hoppy beer will work.
- You can add or remove spices from the batter to your liking. Cayenne pepper, garlic powder, and onion powder are all great additions to the simple chili powder and cumin blend used in this beer batter.
- You can customize your taco toppings how you'd like. Mango salsa, avocado slices, fresh pico de gallo, pickled red onion, and pickled jalapenos are all excellent choices.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
17mg
(6%)
Sodium
222mg
(9%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
123IU
(2%)
Vitamin C
14mg
(16%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24tacos
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 222mg | 9% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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