Fort Worth Fish Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Paula T
Yes, I live in Fort Worth, and yes, I love fish tacos!
Ingredients
- 8 (3 ounce) fillets tilapia
- 2 teaspoons salt
- 2 teaspoons hot pepper sauce
Instructions
- 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.
Foods to Be Aware Of
This recipe also contains: Tilapia,.
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