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fort worth fish tacos

(2 ratings)
pmahon avatar
Blue Ribbon Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

I make mine with freshly-caught fish that my husband brings home. Tilapia or a similar mild fish of choice will do in this recipe.

Blue Ribbon Recipe

If you're a fan of fish tacos, then you'll be a fan of this recipe! The batter for the fish is great. And, the cilantro cream sauce is terrific. Each bite is delightful!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Pan Fry

Ingredients For fort worth fish tacos

  • 8
    boneless fish fillets - about 3 ounces each.
  • 2 tsp
    salt
  • 2 tsp
    hot sauce (I use Louisiana hot sauce)
  • 4 oz
    cream cheese, softened
  • 1 bunch
    fresh cilantro, chopped
  • 1/2 c
    mayonnaise
  • 5 oz
    plain greek yogurt
  • 4 sm
    limes, cut into wedges
  • 1 c
    flour
  • 1 tsp
    salt
  • 1 tsp
    garlic powder
  • dash
    cayenne pepper
  • 1/4 tsp
    black pepper
  • 1 c
    dark beer
  • 2 qt
    peanut oil for frying
  • 8 sm
    flour tortillas
  • 1/4
    head green cabbage, shredded
  • 1 jar
    ready made salsa

How To Make fort worth fish tacos

  • 1
    Place fish on plate and sprinkle with salt and hot sauce; cover and refrigerate a few minutes while making cilantro cream sauce. In a small bowl or large measuring cup, combine cream cheese, 2 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
  • 2
    In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
  • 3
    In a large frying pan heat oil on medium high heat just until hot but not smoking. Remove fish from refrigerator; dip in beer batter and fry 3 at a time, turning when golden (approximately 2 minutes on each side, depending on the thickness); drain and keep warm. Repeat until all fish is cooked; cover and keep warm.
  • 4
    Heat flour tortillas and cover to keep warm. Remove cilantro cream sauce from refrigerator to serve. Assemble tacos by placing a fish fillet on a warm tortilla, top with cabbage, then cream sauce, salsa, the remaining cilantro and a squeeze of the remaining lime wedges.
  • 5
    *Note: You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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