A paleo rendition of Beer-Battered Fish Tacos
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
4.92 stars (12 reviews)
- In a large bowl, combine the Topo Chico, cassava flour, tapioca flour, salt, smoked paprika and onion powder. Whisk until well combined. Set aside to thicken up a bit while you prepare the rest! Your batter should feel similar to a pancake batter, It should flow smoothly, a little heavier than chocolate milk, and thinner than cake batter. *please see notes regarding best batter tips below.
- In a large bowl, whisk together the mayo, lime juice, garlic, hot sauce, and salt until well combined. Do not add the shredded cabbage yet. Set aside.
- Heat a large non-stick skillet over medium to medium-high heat and add the avocado oil.
- While the oil is heating, take 1/2 of the fish pieces and place them into the batter. Gently toss to coat.
- When the oil is hot and shimmering, but not smoking, use a fork or tongs to pick up one battered fish filet at a time, shaking off any excess batter. Carefully place the filet into the hot oil. You'll want to place just enough fish into the oil without overcrowding the skillet (that means none of the fish should be touching!). Let them fry until golden brown on both sides and cooked through, 2-3 minutes per side. Transfer the cooked fish onto a large paper towel lined plate and sprinkle with a little salt. Continue until all of the fish is browned, then begin the second batch.
- Meanwhile, while you are frying your fish in batches, char your tortillas. You can do this 2 ways:1. For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.2. For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
- Right before serving, toss the cabbage in with the creamy dressing you made in the first step until it is well coated.
- Place a small amount of the creamy slaw in the bottom of the charred tortillas, top with a filet (or 2, depending on how big your tortillas are) of the fish. Then garnish with pico de gallo, cilantro, and a squeeze of lime. You can always serve with more hot sauce, too, if you want! ;) Enjoy!