Follow these steps for perfect results
beer
chilled
all-purpose flour
sifted
whole wheat pastry flour
salt
dried oregano
crumbled
dry mustard
cayenne pepper
fresh ground pepper
tilapia fillets
cut into strips
canola oil
whole wheat tortillas
warmed
green cabbage
shredded
pico de gallo
Prepare the beer batter by blending all batter ingredients until smooth.
Pour the batter into a shallow dish and add the tilapia fillets, ensuring they are fully coated.
Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat.
Carefully place one-third of the battered fish into the hot oil.
Fry the fish for 3-4 minutes per side, until golden brown and cooked through.
Remove the cooked fish and place on a plate to keep warm.
Add another tablespoon of canola oil to the skillet and cook half of the remaining fish as before, adjusting the heat if necessary to prevent burning.
Repeat the cooking process with the last tablespoon of oil and remaining fish.
Warm the tortillas lightly.
Assemble the tacos by filling each tortilla with the fried fish, shredded cabbage, and topping with pico de gallo or salsa.
Serve immediately and enjoy!
Expert advice for the best results
For extra crispy fish, use ice-cold beer in the batter.
Don't overcrowd the pan when frying the fish to ensure even cooking.
Serve with your favorite taco toppings like guacamole, sour cream, and hot sauce.
Everything you need to know before you start
15 minutes
The beer batter can be made ahead of time and stored in the refrigerator.
Arrange tacos on a platter with a side of lime wedges and hot sauce.
Serve with Mexican rice and refried beans.
Offer a variety of toppings for guests to customize their tacos.
Pairs well with the crispy fish and spicy flavors.
The lime and tequila complement the tacos perfectly.
Discover the story behind this recipe
A popular street food and casual dining dish in Baja California.
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