How I fry fish for the best TACOS + my favorite toppings!

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Thinly slice half of the cabbage and place it into a glass bowl.

Thinly slice red onion and add it to the bowl with the cabbage.

Cut two medium limes in half and squeeze the juice into the bowl with the cabbage and onion.

Add 1 tablespoon of vinegar, crushed dried Mexican oregano, 1/2 to 1 teaspoon of salt, and cracked black pepper to the bowl.

Mix the ingredients in the bowl and set aside in the refrigerator to marinate.

In a bowl, combine 1/4 to 1/3 cup of mayonnaise, 1 cup of sour cream, and Cholula Chipotle hot sauce to taste; refrigerate until ready to use.

Cut 2 pounds of fish into elongated chunky pieces.

On a baking sheet, add 1 cup of all-purpose flour, 1 teaspoon of salt, and cracked black pepper; mix well.

Dredge each piece of fish in the flour mixture and place them back on the baking sheet.

In a bowl, add 1 and 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, onion powder, paprika, garlic powder, cracked black pepper, and salt; mix together.

Add 12 fluid ounces of beer to the dry ingredients and mix until you achieve a pancake-like consistency; add cold water from the beer bottle if needed.

Add 1 tablespoon of mustard to the batter and mix.

Heat cooking oil to 350 to 360 degrees Fahrenheit.

Dunk the dredged fish into the hot oil and fry until golden, removing any floating bits that may burn.

Let the fish cook for several minutes, then remove and let the oil return to temperature.

Double fry the fish for extra crunch, then place on a baking sheet with a rack to drain excess oil.

Warm corn tortillas over an open flame or on a griddle.

Assemble the tacos by placing the fried fish on the tortilla, adding the pickled cabbage slaw, and topping with the sour cream mixture and Louisiana hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens