It’s officially spring! And that means I start craving warm weather foods! I wanted to create a recipe that reminded me of summer. Tacos are usually my number one choice for food in the summer (and lets be real, my number one choice of food ALWAYS.) Fish tacos fit the bill! We did a cilantro-jalapeno sauce with them to spice things up. Normally, once summer hits I have both cilantro and jalapeños growing in my garden.
What could make fish tacos any better than they already are? The fact that the tilapia is beer battered in Corona. My inner spirit embraces fried foods. However unhealthy that may be, it is absolutely delicious. The addition of cornmeal to the batter gives these tacos a fantastic crunchy texture. Whats not to love?
Crispy Tilapia Tacos with Jalapeño Sauce
Yield: 12 tacos
- 1 large jalapeño (seeds left in for a spicier sauce)
- 1 cup cilantro leaves
- 1/4 cup green onions
- 1/4 cup olive oil
- 1/4 cup greek yogurt
- 1/4 cup water
- 1/2 an avocado
- 1/2 tsp salt
- 2lbs tilapia
- 1 cup flour
- 1/4 cup cornmeal
- 1/4 cup cornstartch
- 1 tsp chili powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup corona
- 1 egg, beaten
- vegetable oil for frying
- 12 tortillas
- cilantro for toping
- Cotija cheese for topping
- Puree all jalapeno sauce ingredients in a blender. Set aside.
- Pat the Tilapia dry with a paper towel. cut into 1 inch pieces. Set aside.
- Put 1/2 cup flour in a bowl and set aside. In a separate bowl, combine the other 1/2 cup flour, cornmeal, cornstarch, chili powder, baking powder, and salt. Mix in the beer and beaten egg to form the batter.
- Pour oil into your pan (about an inch high) and heat. Once a drop of oil will sizzle on the top, the oil is hot enough for frying.
- Dip the tilapia in the plain flour, then the beer batter, then transfer into the oil. Fry each side for 3-5 minutes or until golden brown.
- Remove from frying pan and transfer to a paper towel lined plate. Sprinkle with salt while still hot.
- Repeat with the rest of your fish.
- Arrange your tacos with a few pieces of fish, cilantro, cotija cheese, and jalapeño sauce.