Crispy beer-battered fish, zesty lime crema, and a fresh cabbage slaw tucked into warm corn tortillas. Bring the taste of a sunny California food truck right to your kitchen in under 40 minutes!
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving(1 serving includes 2 tacos with fish, slaw, and sauce.)
713cal
39gprotein
62gcarbs
33g
Ingredients
1.5 lb Cod Fillets (Cut into 1x4 inch strips)
1 cup All-Purpose Flour (For the batter)
2 tbsp Cornstarch
1 tsp Baking Powder
1.5 tsp Salt (Divided for batter and seasoning)
0.5 tsp Black Pepper (Divided for batter and seasoning)
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
About California Fish Tacos, Cilantro Lime Slaw and Corn Tortillas
Tangy, fresh fish tacos with a zesty cilantro-lime slaw – quick to make and bursting with flavor!
This pacific_northwest dish is perfect for dinner. With 932.16 calories and 43.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 cup Mayonnaise
3 tbsp Lime Juice (From 1-2 fresh limes, divided)
0.5 tsp Garlic Powder
1 tsp Sriracha (Adjust to taste)
2 cup Green Cabbage (Finely shredded)
1 cup Red Cabbage (Finely shredded)
0.25 cup Red Onion (Thinly sliced)
0.5 cup Cilantro (Chopped, divided for slaw and garnish)
8 pcs Corn Tortillas (Small, street taco size)
1 pcs Lime (Cut into wedges for serving)
Instructions
1
Make the Lime Crema
In a small bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of lime juice, garlic powder, and sriracha until smooth.
Season with a pinch of salt. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
2
Prepare the Cabbage Slaw
In a medium bowl, combine the shredded green cabbage, red cabbage, thinly sliced red onion, and half of the chopped cilantro.
Drizzle with the remaining 1 tablespoon of lime juice and a pinch of salt. Toss well to combine and set aside.
3
Prepare the Fish and Batter
Pat the cod strips completely dry with paper towels and season them lightly with salt and pepper.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 0.5 tsp black pepper.
Slowly pour in the cold beer while whisking gently until you have a smooth batter, similar in consistency to thin pancake batter. Be careful not to overmix.
4
Fry the Fish
In a large, heavy-bottomed skillet or Dutch oven, heat about 1-inch of vegetable oil over medium-high heat to 350-375°F (175-190°C).
Working in batches, dip each piece of fish into the batter, allowing any excess to drip off.
Carefully place the battered fish into the hot oil, ensuring not to overcrowd the pan.
Fry for 2-3 minutes per side, until golden brown, crispy, and cooked through.
Using a slotted spoon, transfer the cooked fish to a wire rack to drain. This keeps them crispy.
5
Warm the Tortillas
Warm the corn tortillas one by one in a dry, hot skillet for about 20-30 seconds per side, or directly over a low gas flame until soft and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
6
Assemble and Serve
To assemble each taco, place a piece of fried fish in the center of a warm tortilla.
Top with a generous amount of the cabbage slaw and drizzle with the lime crema.
Garnish with the remaining fresh cilantro and serve immediately with lime wedges on the side.
219cal
5gprotein
47gcarbs
1gfat
Ingredients
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
