Tonight’s taco is Beer Battered Fish Tacos with Avocado and Sriracha Lime Creama

image2

The review from the internet:

What better way to welcome the coming of summer, than a light and refreshing dish of fish tacos with avocados and Sriracha lime cream? Bright, effervescent, and resonant with flavor, it looks just like summer, and tastes like it too. A bright, summery medley of color and texture, these beer-battered fish tacos have it all – crunch, creaminess, acidity, flavor. So so good.

Our Review:

Who doesn’t love beer battered fish? And putting it into a taco just makes it so much better.  Overall once you have everything prepped it’s super easy to pull together.  I used tilapia in this one.  The beer batter is simple to whip up and has a good kick to it. It gives is a lot of flavor without being too much.

image6

Once you have everything ready it just dip fry repeat.

 

image8

Dip, fry repeat. We set our fried fish to “dry” on a paper towel covered plate.

image4

Overal super yummy. The creama has a little kick to it but not too much. The meal comes together quickly.

image3

This one gets 🍍🍍🍍🍍 4/5 pineapples. We’d make it again!

 

The Deets:

INGREDIENTS

  • 1 kilo white fish fillets, cut into big strips
  • Small tortillas

FOR BEER BATTER

  • 1 cup flour
  • 2 Tbsps cornstarch
  • 1 tsp baking powder
  • 1 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 Tbsp ground cumin
  • 1 tsp kosher salt
  • 1 egg
  • 1 cup beer

FOR SRIRACHA LIME CREAM (makes about 3/4 cup)

  • 6 Tbsps sour cream
  • 6 Tbsps mayonnaise
  • 2 1/2 Tbsps fresh lime juice
  • 1 garlic clove, crushed through a press
  • A pinch of salt
  • 1 Tbsp Sriracha, or to taste

FOR GARNISH

  • Chopped cilantro
  • Thinly sliced red onion
  • Sliced avocados
  • Shredded cabbage
  • Extra lime wedges

DIRECTIONS

  1. To make beer batter: In large bowl, combine flour, cornstarch, baking powder, and all spices. Blend egg and beer, then quickly stir into flour mixture (don’t worry about a few lumps).
  2. To make sriracha lime cream: In small bowl, whisk together sour cream, mayonnaise, Sriracha, lime juice, garlic, and salt. Adjust seasoning to taste.
  3. Heat oil in deep-fryer to 375° F. Dust fish pieces lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels.
  4. To serve, place fried fish in tortilla, then top with garnishes and Sriracha lime cream.

 

 

Pulled from: http://www.willflyforfood.net/2011/05/18/fish-tacos-with-orange-avocado-salsa-lime-cream-and-citrus-slaw%e2%80%8f/

Advertisements