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These fish tacos might have been the best I have ever had! Light and flaky fish with creamy coleslaw and zesty hints from the freshly squeezed lime juice create a wonderful burst of flavor with each bite. Top with some hot sauce and you have a quick and simple lunch or dinner.
Table of Contents
Step 1: Make the homemade creamy coleslaw first.
Fish tacos need something crunchy and creamy or vinegary. This red cabbage coleslaw hit on all those notes.
In a mixing bowl add shredded red cabbage, mayo, mexican sour cream, honey and freshly squeezed lime juice. Mix together.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Fry the fish tacos.
Preheat the grill and place a large dutch oven directly on the grates. Fill it half way with peanut oil and wait until the oil reaches 350 degrees. The temperature is very important. If it fluctuates or goes down, you risk getting soft and greasy fries.
While the oil rises to temperature, prepare the fish. I went with a halibut which has a meaty steak like texture. Tilapia or cod work great as well, but any white fish will do.
Slice the fish into small sticks which will make it easier to eat. Pat the fish dry and cover all sides in flour. You can make your own flour spice mix if you have a good recipe, but I went with Mr. Makeithappen’s new seasoned flour and it was perfect. Seasoned well, there was no need for any additional salt or pepper on the fish.
Batter is key to achieve the best fish tacos. I made a beer batter using the same seasoned flour by Mr. Makeithappen’s as I did for the base. In a large bowl whisk 1 egg, add in the flour and beer of choice and mix all the ingredients together until you have a smooth consistency.
Once the oil has reached the right temperature, dunk the fish sticks into the wet batter and gently place them into the hot oil
Total cook time is about 4 minutes. Remove them once you see a nice golden brown color and place them on a wire rack.
Heat up some tortilla’s, add a layer of the creamy red cabbage coleslaw, fried fish, squeeze lime juice and hot sauce. Enjoy!
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Printer Friendly Recipe
Fish Tacos
Ingredients
CreamyCcoleslaw Ingredients
- 2 cups Shredded red cabbage
- 1/4 cup Mayo
- 1/4 cup Mexican sour cream
- 1 tbsp Honey
- 1 Lime
Fish Ingredients
- 2 lbs Halibut (or any white fish)
- 1/2 gal Peanut oil
- 1 cup Seasoned flour (Mr. Makeithappen)
- 1 1/4 cup Beer
- 1 Egg
Instructions
Creamy Coleslaw Instructions
- In a mixing bowl add shredded red cabbage, mayo, Mexican sour cream, honey and freshly squeezed lime juice. Mix together.
Frying Fish Instructions
- Fill up a large dutch oven half way with peanut oil and wait until the oil reaches 350 degrees.
- Slice the fish filets into small fish sticks. Pat the fish dry and cover all sides with a 1/4 cup of flour.
- In a large bowl whisk 1 egg, add in the flour and beer of choice and mix all the ingredients together until you have a smooth consistency.
- Once the oil has reached the right temperature, dunk the fish sticks into the wet batter and gently place them into the hot oil for 4 minutes total or until the fish reaches an internal temperature of 140 degrees.
Nutrition
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