Yes, I live in Fort Worth, and yes, I love fish tacos!

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Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
8
Yield:
8 tacos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Fish:
Cilantro Cream Sauce:
Beer Batter:
For the Tacos:

Directions

Instructions Checklist
  • Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.

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  • Combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. Stir lime juice into cream sauce. Cover and refrigerate.

  • Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.

  • Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).

  • Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness). Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.

  • Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro. Serve each taco with a lime quarter for squeezing.

Cook's Notes:

You can use any firm white boneless fish fillets in this recipe. I recommend frying in peanut oil for flavor, but you can use canola oil instead, or a combination of the two.

To save time, you can use a bag of ready-to-serve shredded cabbage.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

589 calories; protein 27g; carbohydrates 47.8g; fat 31.5g; cholesterol 56mg; sodium 1591.3mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/14/2013
The white sauce was surprisingly good. Even the kids liked it. The batter worked great. For some reason the fish didn't taste good but I think that may have been something on my end. I will definitely make it again to see what that could have been. Read More
(6)

Most helpful critical review

Rating: 3 stars
07/26/2019
Fish did not take the batter well and it sloughed off while cooking in the oil. Very tasty even my finicky eaters liked it. Paired well with Tex Mex Salad Read More
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/13/2013
The white sauce was surprisingly good. Even the kids liked it. The batter worked great. For some reason the fish didn't taste good but I think that may have been something on my end. I will definitely make it again to see what that could have been. Read More
(6)
Rating: 5 stars
10/21/2013
These were very,very yummy tacos, I did however change a few things. I like corn tortillas, and not too much a fan of cream cheese so I did omit that, but the dressing was fantastic without it. All in all this was a great meal, and my family wiped their plates clean quickly!! Thanks for such a great recipe!!! Read More
(5)
Rating: 5 stars
02/08/2014
Not the most healthy meal but it was very good. Read More
(4)
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Rating: 5 stars
06/26/2014
I have never had fish tacos before and this recipe had me wondering why. We made this for my entire family and it was loved by all! I can't wait to make again! Read More
(2)
Rating: 4 stars
01/31/2015
Followed the recipe exactly. Good basic recipe. I would probably mix the sauce and cabbage next time to make a slaw. Over all pretty yummy! Read More
(2)
Rating: 5 stars
11/19/2014
I just made this recipe but served it with my own sauce recipe that I can't do without. I have to say that this is the best beer batter recipe I have ever found. Perfect! Thanks for sharing. Read More
(2)
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Rating: 5 stars
03/28/2018
We loved this recipe. Putting some hot sauce on the filets before frying them gave it a nice "extra" zing. I made the sauce and used lime yogurt which gave it a little extra flavor and what I did with the sauce was mix it into some packaged slaw and put that on top of the fish...So good....Definitely a Keeper recipe! Read More
(1)
Rating: 5 stars
01/20/2014
I loved it it was a fam fav I would defiantly take recipes from us again thanks so much Read More
(1)
Rating: 5 stars
04/15/2017
This is a very good fish taco recipe - I really like the beer batter recipe and frying the fish because crispy is always better! I like Jonnie's suggestion of mixing the sauce with the cabbage - if you want less calories just use the yogurt and a little light mayo - sometimes less is better anyway - I also like to brown my tortillas in a pan until they are a little brown and crispy as well Read More
(1)
Rating: 3 stars
07/26/2019
Fish did not take the batter well and it sloughed off while cooking in the oil. Very tasty even my finicky eaters liked it. Paired well with Tex Mex Salad Read More
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