Beer-Battered Fish Tacos with Sriracha Sour Cream Beer-Battered Fish Tacos with Sriracha Sour Cream
Beer-Battered Fish Tacos with Sriracha Sour Cream
Beer-Battered Fish Tacos with Sriracha Sour Cream
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Recipe - Frankston #713
Beer-Battered Fish Tacos with Sriracha Sour Cream
0
Servings4
Cook Time30 Minutes
Calories659
Ingredients
4 flour tortillas
1 1/2 lbs cod
canola oil, for frying
2 cups flour
1 Tbs taco seasoning
1 tsp baking powder
1/2 tsp salt
2 cups brown ale, room temperature
1 lime, cut into 8 wedges
1 Tbs Sriracha
1/2 cup sour cream
1/2 cup cabbage, shredded
1/2 cup pico de gallo
1/2 cup cotija cheese, crumbled
1/4 cup cilantro, chopped
Directions
  1. In a pan over medium heat, warm tortillas on each side. Wrap in a cloth napkin or towel; set aside. Slice fish into 1/2-inch thick strips. (You will need two or three strips per taco.) Heat 1 inch of oil in deep skillet over medium heat to 350° F. 
  2. In a medium-sized bowl, mix flour, taco seasoning, baking powder and salt. Slowly add the beer. Whisk until there are no clumps. Dip the fish in batter; place in hot oil. Fry the fish until golden. Remove to a plate lined with paper towels. Squeeze a couple of lime wedges over fish. 
  3. In a small bowl, combine Sriracha and sour cream. Add a squeeze of lime; stir to combine. To build tacos, spread a small amount of sour cream down middle of each tortilla. Top with two or three pieces of fish, some shredded cabbage, a spoonful of pico de gallo, and a scattering of cotija cheese and cilantro. Serve with extra lime wedges.
Nutritional Information

Calories: 659, Fat: 13 g (7 g Saturated Fat), Cholesterol: 121 mg, Sodium: 1208 mg, Carbohydrates: 72 g, Fiber: 4 g, Protein: 51 g 

0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
659
Calories

Shop Ingredients

Makes 4 servings
4 flour tortillas
Not Available
1 1/2 lbs cod
Not Available
canola oil, for frying
Not Available
2 cups flour
Not Available
1 Tbs taco seasoning
Not Available
1 tsp baking powder
Not Available
1/2 tsp salt
Not Available
2 cups brown ale, room temperature
Not Available
1 lime, cut into 8 wedges
Not Available
1 Tbs Sriracha
Not Available
1/2 cup sour cream
Not Available
1/2 cup cabbage, shredded
Not Available
1/2 cup pico de gallo
Not Available
1/2 cup cotija cheese, crumbled
Not Available
1/4 cup cilantro, chopped
Not Available

Nutritional Information

Calories: 659, Fat: 13 g (7 g Saturated Fat), Cholesterol: 121 mg, Sodium: 1208 mg, Carbohydrates: 72 g, Fiber: 4 g, Protein: 51 g 

Directions

  1. In a pan over medium heat, warm tortillas on each side. Wrap in a cloth napkin or towel; set aside. Slice fish into 1/2-inch thick strips. (You will need two or three strips per taco.) Heat 1 inch of oil in deep skillet over medium heat to 350° F. 
  2. In a medium-sized bowl, mix flour, taco seasoning, baking powder and salt. Slowly add the beer. Whisk until there are no clumps. Dip the fish in batter; place in hot oil. Fry the fish until golden. Remove to a plate lined with paper towels. Squeeze a couple of lime wedges over fish. 
  3. In a small bowl, combine Sriracha and sour cream. Add a squeeze of lime; stir to combine. To build tacos, spread a small amount of sour cream down middle of each tortilla. Top with two or three pieces of fish, some shredded cabbage, a spoonful of pico de gallo, and a scattering of cotija cheese and cilantro. Serve with extra lime wedges.