Fish Tacos
Crispy fish tacos with cabbage slaw and creamy sauce
Crispy fish tacos with cabbage slaw and creamy sauce
Cut the fish into 1-inch strips. Pat dry with paper towels and season with salt.
In a bowl, mix flour, chili powder, cumin, and salt. Whisk in beer or sparkling water until smooth.
Mix shredded cabbage with mayonnaise, lime juice, jalapeño, and cilantro. Season with salt and set aside.
Heat oil in a large pan to 375°F. Dip fish strips in batter and fry for 2-3 minutes until golden and crispy.
Warm tortillas and fill with fish strips and cabbage slaw. Serve immediately with lime wedges.
