Restaurant Style Fish Tacos

I love all Mexican food but my favourite dish is fish tacos! I always order them at a restaurant if I see them on the menu. I love ordering the battered fish, because it tastes awesome. I find the grilled fish tacos are always a little bland and well, not as fun. I wanted to try making these at home but it took me a few years to get up the courage to actually deep fry the fish in beer batter. Before, I was either breading and baking like you would a schnitzel or using grilled fish. Let me tell you, now that I deep fry these babies, I am never going back! It really was not too hard at all. If you head to my IGTV on my Instagram page, I show you a full demonstration on how to make these fabulous tacos at home.

The key to this recipe is to use a thermometer to make sure the oil temperature is at 350 degrees so you get a crispy, not soggy, crust around the fish. Another tip is to make sure your tortilla shells are taco size. If you cannot find them, I use the regular size and trim them smaller using a bowl.

Crunchy, flaky, deep fried fish goodness placed on a taco size tortilla. Top with mashed avocado, tangy slaw, radish and tomato salsa and drizzled with some extra chipotle sauce. Don’t forget to serve it up with fresh limes on the side. These fish tacos are worth gossiping about!

Restaurant Style Fish Tacos

Yield: 12 tacos

INGREDIENTS:
2 pieces of tilapia, cut into strips
2 avocados, mashed
1 tomato, small dice
2 radishes, cut in matchsticks
1 tbsp fresh parsley (or cilantro), chopped
1 1/2 cup slaw
1/3 cup sour cream
2 tbsp chipotle mayo (or any spicy mayo)
Juice of 1 lime, separated in half
1 cup flour
1 cup beer
1/2 tsp baking soda
Paprika, sprinkle
Salt/pepper, to taste
Vegetable oil, for frying
Flour taco tortilla shells, soft, small size

DIRECTIONS:
1. Cut your tilapia into 12 small pieces, season with salt and pepper. Set aside.
2. In a small bowl, mash up 2 avocados, juice of 1/2 lime and season with salt. Set aside.
3. In another small bowl, combine diced tomatoes, matchstick radishes and fresh parsley. Set aside.
4. In a medium sized bowl, whisk together, sour cream, chipotle mayo, juice of 1/2 lime and season with salt. Set aside.
5. Place the slaw in a bowl, add in half the chipotle sauce, mix together and set aside.
6. In a large bowl, whisk together flour, beer, baking soda, paprika and salt/pepper.
7. In a sauce pan, place oil about 1/3 or 1/2 the way up the pot. Place thermometer on side of pot. Bring oil up to 350 degrees.
8. Dredge the fish pieces in the batter, tapping off excess and drop into oil. Fry for 6 minutes until golden brown. Remove from pot and place on a paper towel. Fry in batches not to overcrowd the pan. Usually 3 batches will complete the fish.
9. Assemble the tacos- Take a warm tortilla shell. Put the mashed avocado on bottom. Then place fish on top. Add the slaw, tomato and radish salsa and more chipotle dressing. Enjoy!

Notes:
* To warm the tortillas, place them in a stack on a small place and heat them in the microwave for 20 seconds.
** Can use any white fish but I prefer the tilapia in this recipe.
*** The sauce in this recipe is mild. If you want it spicier, add more chipotle mayo to sauce or sprinkle in ground chipotle powder until you get the spice you desire.