Ingredients
• 1 lb white fish (cod or tilapia), cut into strips • 12 corn tortillas • 1 cup all-purpose flour • 1 tsp paprika • ½ tsp garlic powder • ½ tsp cumin • ¼ tsp cayenne pepper • 1 cup beer or milk • Vegetable oil for frying
FOR MANGO SLAW: • 2 cups shredded cabbage • 1 mango, diced • ½ red onion, thinly sliced • 2 tbsp lime juice • 1 tbsp honey • ¼ cup fresh cilantro, chopped
FOR AVOCADO CREMA: • 1 ripe avocado • ½ cup sour cream • 2 tbsp lime juice • 1 clove garlic • 2 tbsp fresh cilantro • Salt to taste
Instructions
- Mix flour, paprika, garlic powder, cumin, and cayenne
- Gradually add beer to make batter
- Heat oil to 350°F for frying
- Dip fish strips in batter, fry until golden
- For slaw: mix cabbage, mango, and onion
- Whisk lime juice and honey, toss with slaw
- For crema: blend all ingredients until smooth
- Warm tortillas on skillet
- Fill tortillas with fried fish
- Top with mango slaw and avocado crema
- Garnish with extra cilantro
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 15 mins, Total Time: 40 mins, Servings: 6, Calories: 420, Net Carbs: 35g, Fats: 22g, Protein: 25g