Crispy Fish Tacos Recipe / Tacos de Pescado

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Recipe for Crispy Fish Tacos with Coleslaw

For the batter:
1 cup self rising flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 1/4 cold cup beer

All ingredients need to be very cold.

Beer and flour ratio will need to be adjusted depending upon your flour.

For the slaw

2 cups thin sliced cabbage
pinch of salt
1 Tablespoon chopped cilantro
1/2 Tablespoon chopped jalapeno
3 Tablespoons Mexican cream
Mix and put in refrigerator 1 hour.

Music courtesy of Audio Network

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Please watch: “Homemade Tender Carnitas Tacos”
https://www.youtube.com/watch?v=adwFQoOiKcY
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17 COMMENTS

  1. I have been making pretty close to this for a decade or so but I like the cumin and some lime in my slaw and I put enough cayenne in my batter to give some heat to the fish

  2. i've been living in Mexico for now about 20 years and i tell ya what.. you eat some fresh tortillas from the tortillarilla every day for about a year or so and you'll never want to go back to those mission tortillas that come in a bag at the supermart. every city and most towns that have any noticeable Mexican population will have one, though the tend to be small as there's not all that much equipment needed to open one up, so my advice is to find local Mexicans and ask them if there's one around if you don't know where one is. places like that also sell fresh masa for making tamales, corn bread, and champurrado.

  3. Out of all the Mahi Mahi fish taco recipes, this one I tried because your batter is fantastic! It was light enhanced the fish perfectly. Thanks for sharing this.

  4. I did a video on this building with No curb and without all the extra schluter. I think all the extra schulter is ugly. Just tile and the drain

  5. OMG the amount of people talking smack, if you're looking for a recipe I assume you don't know how to make any so shush…
    And recipes can be tweeked.
    For me it looks simple enough and tasty.
    Thank you for sharing

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