Recipe by Paula T
"Yes, I live in Fort Worth, and yes, I love fish tacos!"
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8 (3 ounce) fillets
hot pepper sauce
Cilantro Cream Sauce:
cream cheese, softened
chopped fresh cilantro
1 (5.3 ounce) container
plain Greek yogurt
cayenne pepper to taste
ground black pepper
peanut oil for frying
For the Tacos:
8 (8 inch)
1/4 medium head
cabbage, finely shredded
1 (8 ounce) jar
chopped fresh cilantro
The white sauce was surprisingly good. Even the kids liked it. The batter worked great. For some reason the fish didn't taste good, but I think that may have been something on my end. I will definitely make it again to see what that could have been.
Not the most healthy meal but it was very good.
These were very,very yummy tacos, I did however change a few things. I like corn tortillas, and not too much a fan of cream cheese so I did omit that, but the dressing was fantastic without it. All in all this was a great meal, and my family wiped their plates clean quickly!! Thanks for such a great recipe!!!
I just made this recipe but served it with my own sauce recipe that I can't do without. I have to say that this is the best beer batter recipe I have ever found. Perfect ! Thanks for sharing.
I have never had fish tacos before and this recipe had me wondering why. We made this for my entire family and it was loved by all! I can't wait to make again!
Followed the recipe exactly. Good basic recipe . I would probably mix the sauce and cabbage next time to make a slaw. Over all pretty yummy!
I loved it it was a fam fav I would defiantly take recipes from us again thanks so much
These were so good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fort Worth Fish Tacos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 284
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