Boldly Beer Battered Whitefish* Tacos
These simple, Beer Battered Whitefish* Tacos are exactly what crispy, deep-fried dreams are made of. Served with a spicy chili sauce, they’re an irresistible favorite!
Ingredients
- 1 lb Boldly Whitefish*
- 6 (6 inch) corn tortillas
- 1 cup all-purpose flour
- 3 tbsp JUST Egg
- 1 cup Mexican beer
- 2 cups red cabbage
- ½ cup vegan sour cream
- ¼ cup cilantro, fresh
- Salt
- ¼ tsp cayenne pepper
- ½ tsp cumin
- 1 lime
- Fresh parsley, for garnish
- Hot sauce of choice
- Vegetable oil, for frying
Instructions
- 1.
Thaw Boldly Whitefish* in the fridge overnight (approx. 8 hours).
- 2.
In a bowl, mix together the flour, ½ tsp of salt, cayenne pepper, JUST Egg, and beer. Make sure that there are no lumps!
- 3.
Heat the oil in a large skillet over medium-high heat.
- 4.
Dip the Whitefish* into the batter and allow any excess to drip off. Add the Whitefish* to the skillet and fry on both sides (roughly 2 minutes on each side or until golden brown).
- 5.
Place the Whitefish* on a paper towel-lined plate to drain, then repeat with all of the Whitefish*.
- 6.
Cut the lime in half. Juice one half into a medium bowl, and cut the remaining half into wedges for garnish.
- 7.
Add cabbage, cilantro, sour cream, ½ teaspoon cumin and ¼ teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined.
- 8.
Divide the Whitefish* and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.
- 9.
Garnish Boldly Beer Battered Whitefish* Tacos with fresh parsley and serve with sliced limes and extra hot sauce on the side. Enjoy!