Best Fort Worth Fish Tacos Recipes
FORT WORTH FISH TACOS
Yes, I live in Fort Worth, and yes, I love fish tacos!
Provided by Paula Todora (Paula T)
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
- 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.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 47.8 g, Cholesterol 56 mg, Fat 31.5 g, Fiber 3.8 g, Protein 27 g, SaturatedFat 8.3 g, Sodium 1591.3 mg, Sugar 4.1 g
FORT WORTH FISH TACOS
If you're a fan of fish tacos, then you'll be a fan of this recipe! The batter for the fish is great. And, the cilantro cream sauce is terrific. Each bite is delightful!
Provided by Paula Todora
Categories Fish
Time 50m
Number Of Ingredients 18
Steps:
- 1. Place fish on plate and sprinkle with salt and hot sauce; cover and refrigerate a few minutes while making cilantro cream sauce. In a small bowl or large measuring cup, combine cream cheese, 2 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
- 2. In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
- 3. In a large frying pan heat oil on medium high heat just until hot but not smoking. Remove fish from refrigerator; dip in beer batter and fry 3 at a time, turning when golden (approximately 2 minutes on each side, depending on the thickness); drain and keep warm. Repeat until all fish is cooked; cover and keep warm.
- 4. Heat flour tortillas and cover to keep warm. Remove cilantro cream sauce from refrigerator to serve. Assemble tacos by placing a fish fillet on a warm tortilla, top with cabbage, then cream sauce, salsa, the remaining cilantro and a squeeze of the remaining lime wedges.
- 5. *Note: You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!
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