These crispy fish tacos are a delightful twist on a classic favorite, featuring a zesty lime sauce and fresh toppings.
In a mixing bowl, combine the flour, baking powder, garlic powder, cayenne, dry mustard, oregano, salt, and pepper.
Mix the dry ingredients thoroughly to ensure the batter is evenly seasoned.
Gradually whisk in the beer until the batter is smooth and lump-free.
If the batter is too thick, add a splash more beer to achieve the right consistency.
Cut the fish into strips and sprinkle with lime juice and a pinch of salt.
Cut the fish into uniform pieces for even cooking.
Heat oil in a deep pan to 350°F.
Use a thermometer to monitor the oil temperature for perfect frying.
Dip the fish pieces into the batter, ensuring they are fully coated.
Let excess batter drip off before frying to avoid clumping.
Fry the fish in batches until golden and crispy, about 3-4 minutes per batch.
Avoid overcrowding the pan to maintain the oil temperature.
Prepare the sauce by mixing mayonnaise, yogurt, minced garlic, and chopped cilantro in a bowl.
Chill the sauce for a few minutes to let the flavors meld together.
Warm the tortillas in a dry skillet or microwave.
Warming the tortillas makes them pliable and enhances their flavor.
Assemble the tacos by placing a piece of fried fish on each tortilla, adding shredded cabbage, pico de gallo, salsa, and a drizzle of the sauce.
Serve immediately to enjoy the crispy texture of the fish.
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
A squeeze of lime juice adds a refreshing tang to the tacos.
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