Crispy fish tacos with a fresh cabbage slaw and a zesty cilantro lime crema, served on warm flour tortillas. Includes an optional vegan modification using firm tofu.
1. Mix together the ingredients for the slaw (salt and pepper to taste) and set aside in the fridge.
2. Mix together the ingredients for the crema and set aside in the fridge.
3. Sprinkle fish with salt and pepper and roll each piece in rice flour.
4. To make the batter, add the flour, rice flour and salt to a bowl and mix; add the cold beer and mix (but don’t over-mix) until just incorporated - batter should be thin (similar consistency to cream); add a bit more beer if the batter is too thick.
5. Add ~2” of oil to a medium dutch oven or heavy pot and heat until oil reaches 350F (check temp with a meat thermometer); dip the fish in the batter one at a time (let excess batter drip off) and place into the oil; fry in batches for ~3 mins until deep golden brown, then remove with tongs or a mesh spider and place on a paper towel lined plate to drain.
6. Serve immediately with warm flour tortillas, cabbage slaw, and cilantro lime crema - enjoy!
