Fish Tacos

Name: Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 0 Vegetable oil for frying; 1 lb Cod Filets; 0 Salt and pepper, to taste; 0 8 corn tortillas; 1 Cup Mateo's Hatch Salsa; 1 Cup All-Purpose Flour; 2 Teaspons Old Bay Seasoning; 1 Cup Seltzer Water or Beer; 0 1/2 Green Cabbage, Shredded; 1 Carrot, Grated; 0.5 Cup Duke's Mayonnaise; 0.5 Cup Sour Cream; 1 Teaspoon Ground Cumin; 1 Lime; 1 tablespoon Honey; 0.25 cup Cilantro, Chopped

[[ recipeID=recipe-8ls0j6h18, title=Fish Tacos ]]

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Fish Tacos

Author: Stephanie Ganz

Whether it’s Tuesday or not, I can always convince my family it’s a good time for tacos, especially when I make our favorite fried fish tacos. The crunchy, batter-fried fish and creamy slaw pair perfectly with Mateo’s Hatch Chile Salsa, which brings in just the right amount of heat. We use corn tortillas, but flour is fine too.

Servings: 4

Keywords:

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

For the Tacos

Vegetable oil for frying
1 lb Cod Filets
Salt and pepper, to taste
8 corn tortillas
1 Cup Mateo's Hatch Salsa

For the Fish Batter

1 Cup All-Purpose Flour
2 Teaspons Old Bay Seasoning
1 Cup Seltzer Water or Beer

For the Slaw

1/2 Green Cabbage, Shredded
1 Carrot, Grated
½ Cup Duke's Mayonnaise
½ Cup Sour Cream
1 Teaspoon Ground Cumin
1 Lime
1 tablespoon Honey
¼ cup Cilantro, Chopped

Instructions

Prepare a fryer or heavy-bottomed pot with vegetable oil for frying. You need enough oil so that the fish can be completely submerged. Heat to 350. Meanwhile, prepare the slaw: Combine shredded ½ green cabbage,1 grated carrot, ½ cup Duke’s Mayonnaise, ½ cup sour cream, 1 teaspoon ground cumin, the juice of 1 lime, 1 tablespoon honey, and ¼ cup chopped cilantro. Stir to combine, taste and adjust seasoning, and set aside. Set up a sheet tray lined with paper towels and a baking rack. Season cod filets with salt and pepper. In a mixing bowl, combine 1 cup all-purpose flour, 2 teaspoons Old Bay seasoning, and 1 cup seltzer water to form a batter. Dip the fish in the batter, and allow the excess to drip off. Fry the fish filets in batches, careful not to overcrowd the fryer, for about 5 minutes or until golden brown on the outside and cooked through. Remove to the prepared sheet tray, and sprinkle with salt. To assemble, create a line of tortillas. Divide the fish evenly among the tortillas, and top with slaw and salsa. Serve immediately.