Fish Tacos

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Best fish tacos ever! Light and flaky with hints of zest and heat create a wonderful burst of flavor with each bite.

Prep Time20

Cook Time4

Course: Main Course

Cuisine: American

Keyword: easy dinner, quick and easy, homemade coleslaw recipe, fish tacos, tacos, taco recipe, fish recipe, grilled fish, summer recipe, summer grilling, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

CreamyCcoleslaw Ingredients

2 cups Shredded red cabbage
1/4 cup Mayo
1/4 cup Mexican sour cream
1 tbsp Honey
1 Lime

Fish Ingredients

2 lbs Halibut (or any white fish)
1/2 gal Peanut oil
1 cup Seasoned flour (Mr. Makeithappen)
1 1/4 cup Beer
1 Egg

Instructions

Creamy Coleslaw Instructions

In a mixing bowl add shredded red cabbage, mayo, Mexican sour cream, honey and freshly squeezed lime juice. Mix together.

Frying Fish Instructions

Fill up a large dutch oven half way with peanut oil and wait until the oil reaches 350 degrees.
Slice the fish filets into small fish sticks. Pat the fish dry and cover all sides with a 1/4 cup of flour.
In a large bowl whisk 1 egg, add in the flour and beer of choice and mix all the ingredients together until you have a smooth consistency.
Once the oil has reached the right temperature, dunk the fish sticks into the wet batter and gently place them into the hot oil for 4 minutes total or until the fish reaches an internal temperature of 140 degrees.

Nutrition