Description
Low Fish Tacos offer a delightful and healthy alternative to traditional tacos, featuring crispy fried fish nestled in soft corn tortillas, topped with fresh ingredients that infuse each bite with flavor.
Ingredients
Scale
- 1 lb white fish (like cod or tilapia)
- 1 cup flour
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 cup beer
- 2 cups shredded cabbage
- 1/2 cup cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
- Corn tortillas
- Hot sauce (optional)
Instructions
- Start by gathering all your ingredients. Pat the fish dry with paper towels to ensure the batter sticks well. Cut the fish into strips or bite-sized pieces for easy handling.
- In a large bowl, mix together 1 cup of flour, 1 tsp paprika, 1 tsp cumin, and 1 tsp salt. Gradually add 1 cup of beer to the dry ingredients, stirring until the batter is smooth and lump-free.
- Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, dip the fish pieces into the batter and carefully place them in the pan. Fry the fish for about 3-4 minutes on each side until golden brown and crispy. Remove from the pan and let them drain on a paper towel.
- In a dry skillet, warm corn tortillas on low heat for about 30 seconds on each side. Assemble each taco by placing a piece of the fried fish into a tortilla. Top with a handful of shredded cabbage, a sprinkle of chopped cilantro, a slice of avocado, and a squeeze of lime juice. Add hot sauce if desired.
Notes
If you have leftovers, store the components separately to maintain freshness. For gluten-free, substitute flour with gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg