Fried Fish Tacos with Cilantro Lime Slaw

Servings: 8 Prep Time: 20 minutes Cook Time: 20 minutes

Crispy beer-battered rockfish topped with tangy cilantro lime slaw, juicy pineapple, and crisp radishes tucked in a warm corn tortilla and topped with a squeeze of fresh lime juice. It can't get much better than that. Give these delicious tacos a try today!

Ingredients: – rockfish filets (or other white-fleshed fish) – all-purpose flour –  lager beer – salt – chili powder – cumin – baking powder – peanut oil –  green cabbage – cilantro – green onions – sour cream – mayonnaise – lime juice – lime zest – garlic – corn tortillas – pineapple (optional) – radishes (optional) – lime wedges

Combine cabbage, cilantro, and green onions in a medium bowl. Combine dressing ingredients (sour cream through salt and pepper) in a medium bowl. Toss with cabbage mixture until well-coated.

Cut fish into ¾" strips. Place the strips into a paper towel-lined bowl. Season fish with salt 30 minutes before cooking.

Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn't stick.

Dip fish pieces in batter and let excess drip off. 

Add to pan of oil and cook for 4-5 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.

Assemble your tacos and enjoy!