Happy Friday my friends!! I hope you have had a fabulous week, and that you are not as behind in your Christmas shopping as I am! I hope to finish up this weekend and avoid the extra-crazy crowds next week. This week has been pretty hectic between work, baking and cooking obligations so Taco Tuesday was delayed to Thursday, but well worth the wait!! I got the idea from the Beer-Battered Tilapia with Chile-Mandarin Sauce that I made back in April. It was definitely one of the best fish dishes that I’ve had, and I thought it would convert to a great taco. Unfortunately, when I went to make it, my mandarin oranges decided not to be cooperative and so I had to improvise. Luckily the improvisation worked in my favor – I think this version turned out better than my original idea would have!
You see, I didn’t think the taco would be complete with only the fish and mandarin “sauce”, so I picked up some cabbage slaw to throw on top too. I had already mixed up the liquid part of the sauce when I discovered my soured oranges, and while I tried ot figure out if I was going to have to do a grocery store run, I had the brilliant idea to just throw the shredded slaw into the sauce and make that my topping!! Pretty crafty, eh? Ok, so not really a genius idea, but it worked out well and I had some scrumptious tacos for dinner last night!!
Beer-Battered Fish Tacos with Chile Marinated Slaw
Inspired by Robin Miller @ Food Network
- Vegetable Oil
- 3/4 cup all-purpose flour, divided
- 2/3 cup beer
- 1 egg
- 1 1/2 tsp baking powder
- 4 tilapia fillets, about 5 oz each
- Salt & Pepper
- 2 Tbs lemon juice
- 2 tsp Sweet Chile Sauce
- 1 tsp Sriracha Chile Sauce
- 1-2 cups angel hair cabbage
- 6-8 flour (or corn) tortillas
- In a shallow dish, mix 1/2 cup flour, beer, baking powder, and egg. Put the other 1/4 cup flour in another dish.
- Heat enough oil to shallow-fry the fish, in a large skillet over medium-high heat.
- Cut fish into strips, salt & pepper both sides. Dredge the fish in the plain flour, coating both sides and shaking of any excess flour. Next, dip the fish in the beer mixture to coat both sides.
- Add fish to the hot oil and cook until browned, about 2 minutes per side. Remove from oil and place on paper towels to drain oil.
- While fish is cooking, mix the lemon juice and chile sauces in a bowl, then add slaw and mix together.
- Warm the tortillas, place 2-3 strips of fish in each and top with chile slaw.