Fort Worth Fish Tacos Recipe

Name: Fort Worth Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish:; 8 (3 ounce) fillets tilapia; 2 teaspoons salt; 2 teaspoons hot pepper sauce; Cilantro Cream Sauce:; 4 ounces cream cheese, softened; 2 tablespoons chopped fresh cilantro; 1/2 cup mayonnaise; 1 (5.3 ounce) container plain Greek yogurt; 1 tablespoon lime juice; Beer Batter:; 1 cup flour; 1 teaspoon salt; 1 teaspoon garlic powder; cayenne pepper to taste; 1/4 teaspoon ground black pepper; 1 cup dark beer; 3 cups peanut oil for frying; For the Tacos:; 8 (8 inch) flour tortillas; 1/4 medium head cabbage, finely shredded; 1 (8 ounce) jar prepared salsa; 1/4 cup chopped fresh cilantro; 2 small limes, quartered

Servings: persons

Fish:
8 (3 ounce) fillets tilapia
2 teaspoons salt
2 teaspoons hot pepper sauce
Cilantro Cream Sauce:
4 ounces cream cheese, softened
2 tablespoons chopped fresh cilantro
1/2 cup mayonnaise
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon lime juice
Beer Batter:
1 cup flour
1 teaspoon salt
1 teaspoon garlic powder
cayenne pepper to taste
1/4 teaspoon ground black pepper
1 cup dark beer
3 cups peanut oil for frying
For the Tacos:
8 (8 inch) flour tortillas
1/4 medium head cabbage, finely shredded
1 (8 ounce) jar prepared salsa
1/4 cup chopped fresh cilantro
2 small limes, quartered

1
Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
2
Combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. Stir lime juice into cream sauce. Cover and refrigerate.
3
Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.
4
Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).
5
Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness). Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.
6
Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. Serve each taco with a lime quarter for squeezing.

2201

kcal

Calories

124

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Fish:, 8 (3 ounce) fillets tilapia, 2 teaspoons salt, 2 teaspoons hot pepper sauce, and more.

Yes, Fort Worth Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fort Worth Fish Tacos

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