Light, Flavorful Fish Tacos for the Season
Ingredients:
For the fish
- 4 tilapia fillets
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Salt to taste
- 1 tsp black pepper
For the slaw
- 1/4 red cabbage
- 1/4 green cabbage
- 2 grated carrots
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp sugar
- 3 tbsp white vinegar
- 1/2 tsp salt
- 1 tsp black pepper
For the batter
- 1 cup flour
- 1 tsp baking powder
- 1 egg
- 1 tbsp mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- Salt to taste
- 1 tsp black pepper
- 1/2 can light beer
- Creamy sauce of your choice
- Limes
Preparation:
- Prepare the slaw by mixing all the ingredients together. Refrigerate for 30 minutes.
- Prepare the fish: cut the tilapia fillets into 1 cm wide strips. Season with paprika, garlic powder, onion powder, oregano, salt, and pepper. Refrigerate while you prepare the batter.
- In a bowl, mix the flour, baking powder, egg, mustard, paprika, garlic powder, onion powder, oregano, salt, and pepper. Gradually add the beer and mix until smooth.
- Dip all the fish strips into the batter and fry in hot oil until golden and crispy.
- Now assemble your tacos: warm the tortillas, add the crispy fish, top with slaw, drizzle with your favorite creamy sauce, and finish with a squeeze of fresh lime juice.
Start this Lenten season with these tacos — they’re delicious and easy to prepare.