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Fort Worth Fish Tacos

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Fort Worth Fish Tacos



Ingredients :

  • 8 (3 ounce) fillets tilapia
  • 2 teaspoons salt
  • 2 teaspoons hot pepper sauce
  • 4 ounces cream cheese
  • softened
  • 2 tablespoons chopped fresh cilantro
  • ½ cup mayonnaise
  • 1 (5.3 ounce) container plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • cayenne pepper to taste
  • ¼ teaspoon ground black pepper
  • 1 cup dark beer
  • 3 cups peanut oil for frying
  • 8 (8 inch) flour tortillas
  • ¼ medium head cabbage
  • finely shredded
  • 1 (8 ounce) jar prepared salsa
  • ¼ cup chopped fresh cilantro
  • 2 small limes
  • quartered
  • Methods :

  • Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
  • 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.
  • Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.
  • Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).
  • 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.
  • 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.
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