Fresh, Light And Yummy Fish Tacos

Sep 18, 2016

Hearty and full of flavor, this dish will have your guests going for seconds and thirds.

It doesn’t get any more Mexican than fideo seco soup, and my version will blow your mind! Don’t be fooled by the word “soup” in its name; the result of this recipe is a mushy, delicious, crunchy mixture of flavors.

I used soybean oil for this recipe. Don’t worry,  you don’t have to search far and wide to it since most vegetable oil is 100% U.S. Grown soybean oil.

To learn more, visit SoyConnection.com/i-am-for-soy.

Preparation time: 30 min
Cook time: 10 min
Total time: 40
Servings: 8

Ingredients

  • 1 1/2 LBS 
    WHITE FISH
  • 1 CUP 
    ALL-PURPOSE FLOUR
  • 1 TEASPOON 
    SALT
  • 1/2 TEASPOON 
    OLD BAY SEASONING
  • 1/2 TEASPOON 
    OREGANO DRIED
  • 1/2 TEASPOON 
    GARLIC POWDER
  • 1/4 TEASPOON 
    BLACK PEPPER FRESHLY GROUND
  • 1 CUP 
    BEER
  • SOYBEAN OIL
  • CORN TORTILLAS
  • ICEBERG LETTUCE SHREDDED
  • 2 CUP 
    PICO DE GALLO
  • 1/2 CUP 
    MAYONNAISE
  • 1/4 CUP 
    SOUR CREAM
  • LIME JUICED

Instructions

  1. Mix the flour with the salt, Old Bay® Seasoning, oregano, garlic powder, and pepper. Whisk the beer into the flour mixture until well blended.

  2. Rinse the fish with water and pat dry. Cut the fillets into twelve 1-by-5-inch pieces. Pour soybean oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350°F (or medium-high heat).

  3. Dip fish into batter and coat all sides. Cook several pieces of fish in a single layer in the hot oil. Cook for about 4 minutes or until the batter is crispy and golden brown. Repeat with the remaining fish. Lay them on a plate covered in a paper towel to drain excess oil.

  4. Heat the corn tortillas in a skillet until soft and hot.

  5. To assemble, first place the tortilla, layer the lettuce on top, followed by the fish, pico de gallo and white sauce. Top with a squeeze of lime.

  6. White Sauce

  7. Mix ingredients until blended. Refrigerate until ready to serve.

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