These Fish Tacos have become one of our favorite dinners. It’s inspired by yummy fish tacos we had in Kauai. Every time I make them it reminds me of our trip there. (Can’t wait to go back!) The recipe looks intimidating, but I promise it’s not. It’s so delicious you will want to make it every night!
Ingredients (for 2 people)
2 tilapia filets
1/2 package of shredded coleslaw mix
olive oil and vegetable oil
Cholula chipotle hot sauce
a beer (like Corona or Land Shark)
fajita size flour tortillas
For the Slaw:
Squeeze one large lime into a mixing bowl. Add 3 teaspoons of olive oil, salt / pepper, and 1 teaspoon of cumin. Mix with whisk. Add a drizzle of honey and mix until combined. Mix in the cabbage mix, 1/2 of a cucumber peeled and diced, 1 large handful of cilantro. Mix together until all of the ingredients are coated in the dressing. Refrigerate for at least 10 minutes to let the cabbage soak up the dressing.
For the Tilapia:
Batter: Put 4 Tablespoons of flour in a large mixing bowl. Add 1/2 of a beer like Corona or Land Shark. Mix flour and beer to pancake batter consistency. Add more beer or flour, if needed. Mix in about 10 dashes of Cholula Chipotle Hot Sauce and salt.
Cut fish into rectangular chunks. Coat fish lightly in flour, then dip the fish in the batter. This process will help the batter stick to the fish when cooking.
While preparing the fish, heat about a quarter inch of vegetable oil in a deep skillet on medium heat. To ensure that the oil is at the desired temperature, drop in a small amount of batter. Bubbles should form around the batter immediately. If the batter turns brown in 2 minutes without burning, the oil is at the right temperature. Once at the right temperature, place the fish in the hot oil.
Cook fish for about 4 minutes on each side. After 8 minutes, batter should be golden brown and fish should be opaque. Do not crowd the fish too close together in the skillet. You will most likely have to cook the fish in 2 batches. When your remove the fish from the oil, be sure to place fish on a plate lined with a paper towel to drain off the excess oil.
Add a gourmet touch: Make your own Chipotle Sauce-mix 2 heaping tablespoons of sour cream with about 10 dashes of the same Chipotle sauce that you used in your batter.
Serve in a warmed tortilla with sliced avocado, Chipotle Sauce, lime wedges, fresh cilantro. It’s Just Delicious. Enjoy!