"beer" battered fish tacos
Another week, another type of taco for tuesday! And it’s a doozy!
Faux beer battered cod filets, served on corn tortillas for the kiddos and jicama tacos for the grownups.
Growing up in san diego, home of rubios, fish tacos were a staple. If you know, you know.
While the rubios tacos always came with a yogurt/mayo sauce, my fish tacos? They come with an avocado crema and fire roasted tomato salsa.
And, did I mention? They’re also gluten and sugar free. If, you wanted to, or if you have no choice but to avoid dairy, you can also leave the sour cream out of the crema and have a dairy free dish.
And, and?!? They aren’t made with beer… but taste just like it, only less calories.
They’re everything you wish fish tacos to be. And in our house? All 5 fish eaters like them even better than the original.
Ingredients:
2 lbs cod, cut into 1 inch by 3 inch strips
avocado oil, enough to coat 1/2 inch up from the bottom of a large cast iron skillet
1 1/2 cup casava flour
1/2 cup tapioca flour
1 1/2 tsp sea salt
1 tsp trader joe’s onion salt
1 tsp paprika
3 cups lime sparkling water
additional salt for sprinkling
24 corn tortillas or 24 jicama tortillas
1/2 head cabbage, shredded
1 bunch radishes, tops and bottoms removed, sliced and halved
1 1/2 bunch cilantro, stems removed
limes, quartered
Directions:
In a medium sized bowl, whisked casava flour, tapioca flour, salt, onion salt, and paprika untiil combined. Add sparkling water to mixture one cup at a time, whisking to combine with dry ingredients after each addition.
Heat oil in a large cast iron skillet to medium-high heat. Test for readiness by dropping a small amount of batter into hot oil. Oil should bubble in response.
Working in batches, dip each piece of fish into the batter mixture until fully coated, being careful not to over crowed your pan.
Fry on each side, until golden brown all over.
Pull out cooked fish and place on paper towel lined tray. Sprinkle salt over top of each piece.
Once all fish has been cooked, make the tacos.
Place 2 - 3 pieces of fish atop 2 corn or jicama tortillas. Top with cabbage, radishes, and cilantro. Drizzle avocado crema and salsa over the top. Squeeze lime wedge over all.