Fort Worth Fish Tacos

Name: Fort Worth Fish Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 0 medium heads cabbage, finely shredded; 8 servings cayenne pepper to taste; 113 grams cream cheese, softened; 237 milliliters dark beer; 237 milliliters flour; 8 8-inchs (8 inch) flour tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoon garlic powder; 0 teaspoons ground black pepper; 1 Tbsp lime juice; 2 smalls limes, quartered; 118 milliliters mayonnaise; 710 milliliters peanut oil for frying; 2 teaspoons hot pepper sauce; 150 grams plain Greek yogurt; 227 grams prepared salsa; 1 teaspoon salt; 85 grams fillets tilapia

Fort Worth Fish Tacos is a pescatarian recipe with 8 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 484 calories, 12g of protein, and 28g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. A mixture of flour tortillas, peanut oil, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.

Ingredients you will need

Tilapia Fillets

Cream Sauce

Hot Sauce

Cilantro

Salt

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.

Ingredients you will need

Cream Cheese

Cream Sauce

Lime Juice

Mayonnaise

Cilantro

Yogurt

Equipment you will use

Measuring Cup

Bowl

Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.

Ingredients you will need

Garlic Powder

Ground Cayenne Pepper

Pepper

All Purpose Flour

Beer

Salt

Equipment you will use

Whisk

Bowl

Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Beer

Fish

Dip

Cooking Oil

Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

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.

Ingredients you will need

Cream Sauce

Fish Fillets

Wrap

Cilantro

Cabbage

Salsa

Equipment you will use

Kitchen Towels

Microwave

Serve each taco with a lime quarter for squeezing.

Ingredients you will need

Lime

Equipment

Ingredients

Servings:

0medium heads

cabbage, finely shredded 8servings

cayenne pepper to taste 113grams

cream cheese, softened 237milliliters

dark beer 237milliliters

flour 88-inchs

(8 inch) flour tortillas 59milliliters

chopped fresh cilantro 1teaspoon

garlic powder 0teaspoons

ground black pepper 1Tbsp

lime juice 2smalls

limes, quartered 118milliliters

mayonnaise 710milliliters

peanut oil for frying 2teaspoons

hot pepper sauce 150grams

plain Greek yogurt 227grams

prepared salsa 1teaspoon

salt 85grams

fillets tilapia

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.