Fish Tacos
Serves: 4–6 people
🔥 Roasted Avocado Salsa
Ingredients:
½ red onion, roasted
3 cloves garlic, roasted
1 jalapeño, roasted
2 serrano peppers, roasted
Handful of fresh cilantro
2 small avocados
½ container of Mexican crema
Juice of 1–2 limes (I used 2)
1–2 tsp salt (don’t be shy!)
Instructions:
Heat a comal or pan until hot.
Roast the garlic, onion, jalapeño, and serranos until slightly charred. (You can remove the seeds for less heat — I like to keep mine in!)
Add all ingredients to a blender or food processor.
Blend until smooth and creamy.
Set aside.
🌿 Cabbage Slaw
Ingredients:
½ green cabbage, shredded
½ red onion, thinly sliced
Juice of 1 large lemon
1 tsp salt
Instructions:
In a bowl or container, combine all ingredients.
Mix well and place in the fridge to marinate — this lets the cabbage soak up all that lemony goodness.
🔥 Crispy Corn Taco Shells
Ingredients:
12 corn tortillas
3 cups of cooking oil (canola or vegetable)
Instructions:
Heat oil in a deep pot over medium-high until it reaches 350–375°F (176–190°C).
One at a time, place tortillas into the hot oil. Let cook for 5 seconds, flip, then begin to fold gently to form a taco shape.
Cook each side until golden brown — about 1 minute total.
Set aside on a wire rack or paper towels to drain excess oil.
🐟 Crispy Beer-Battered Fish
Ingredients:
2 lbs cod, cut into 1-inch chunks
2–3 cups all-purpose flour
⅓ cup Cajun seasoning
2 tsp salt
1 tsp black pepper
1–2 cans Uinta Lime Pilsner (or any lime-flavored beer)
Instructions:
Mix flour, Cajun seasoning, salt, and pepper in a bowl.
Gradually pour in the beer while mixing until you have a thick, paste-like batter. (Not too runny — it needs to stick to the fish!)
Dip each piece of cod into the batter, coating it fully.
Carefully place battered fish into the hot oil. Fry for about 2 minutes per side, or until golden brown and cooked through (internal temp: 145°F / 63°C).
Set aside on paper towels or a rack.
✨ Assembly Time!
Fill your crispy taco shells with a few pieces of fried cod.
Top with cabbage slaw, a spoonful of the roasted avocado salsa, and a squeeze of fresh lemon.
(Optional but so good): Add pickled onions if you have them on hand!
Note: You’ll need 3 large lemons total for this recipe.
💬 Craving pickled onions? Drop a comment below if you want the recipe — I’ll make a video just for that!
Fish tacos are a vibrant and popular dish, celebrated for their combination of crispy fish, fresh toppings, and flavorful sauces. This recipe features several components—roasted avocado salsa, cabbage slaw, crispy corn taco shells, and beer-battered fried cod—that together create a well-rounded and authentic experience. The roasted avocado salsa is a unique twist that leverages the smokiness of charred red onion, garlic, jalapeño, and serrano peppers. Roasting these ingredients enhances their natural sweetness and depth of flavor, while the addition of Mexican crema and fresh lime juice balances the heat with creaminess and acidity. Using 1–2 teaspoons of salt amplifies all the flavors, making this salsa a standout topping for fish tacos. Cabbage slaw, made with shredded green cabbage, thinly sliced red onion, lemon juice, and salt, adds a refreshing crunch and bright citrus notes. Letting the slaw marinate in the fridge allows the cabbage to absorb the lemon juice fully, ensuring a zesty and tender slaw that contrasts perfectly with the fried fish. The crispy corn taco shells are created by frying corn tortillas in hot oil to form a golden-brown and crunchy base. Maintaining the oil temperature between 350–375°F (176–190°C) is crucial for achieving the perfect crispness without overgreasing. The method of briefly frying and folding the tortillas ensures the shells hold their shape and are sturdy enough to hold the toppings. For the protein, using fresh cod cut into chunks coated in a Cajun-seasoned beer batter is key. The beer batter provides a light, airy, and flavorful crust. Opting for a lime-flavored beer such as Uinta Lime Pilsner enhances the batter with subtle citrus notes, complementing the fish and salsa. Frying the cod until golden brown and reaching an internal temperature of 145°F (63°C) assures both safety and a delightful texture. When assembling the tacos, layering crispy fish, cabbage slaw, a generous spoonful of roasted avocado salsa, and a squeeze of fresh lemon creates a harmonious blend of texture and taste. Optional toppings such as pickled onions can add tang and a pop of color, elevating the taco further. This recipe not only delivers vibrant flavors but also demonstrates careful preparation of each component, ensuring a memorable and satisfying dish. Whether for a casual family dinner or entertaining guests, these fish tacos highlight the balance between spicy, creamy, crunchy, and fresh elements that define excellent taco recipes.
