Fort Worth Fish Tacos

Fort Worth Fish Tacos

9
Paula T 68

"Yes, I live in Fort Worth, and yes, I love fish tacos!"
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Ingredients

1 h servings 589 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1591 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Notes:
  • You can use any firm white boneless fish fillets in this recipe. I recommend frying in peanut oil for flavor, but you can use canola oil instead, or a combination of the two.
  • To save time, you can use a bag of ready-to-serve shredded cabbage.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

9

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 ...

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. ...

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!!