Beer Battered Cod Tacos with Avocado Crema Slaw
Crispy fried cod filets on homemade flour tortillas with an avocado crema slaw
Servings: 6
Equipment
Ingredients
Flour Tortillas
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 2.5 tbsp butter softened, at room temperature
- 1/2 cup hot water
Fried Cod
- 1 lb cod cut into 6 small filets
- 1 cup all-purpose flour
- 1 tbsp Old Bay seasoning
- 1/2 tsp baking powder
- 1 cup lager beer cold
- vegetable oil for frying
Avocado Crema Slaw
- 2 cups coleslaw mix
- 1/2 red onion sliced
- 1 avocado
- 1/8 cup cilantro
- 1/4 cup sour cream
- 1.5 tbsp lime juice
- 1/4 tsp ground cumin
- 1 garlic clove
- 1/2 jalapeno seeds removed
- salt to taste
Garnish
- cilantro chopped
- radish sliced
Instructions
Flour Tortillas
- In a large mixing bowl combine flour, baking powder, salt, butter and hot water.
- Stir until dough begins to form.
- Transfer dough onto a lightly floured surface. Knead the dough until it forms a smooth ball. Cover with a damp kitchen towel and let rest for 10 minutes.
- Cut the dough into 6 equal wedges and roll into balls.
- Line the tortilla press with plastic wrap or parchment paper. Place a dough ball in the middle and press to flatten. Repeat with remaining dough balls and separate tortillas with parchment paper.
- Heat a cast iron skillet over medium-high heat. Add a small drizzle of olive oil followed by a tortilla. Cook 30-60 seconds. Flip and cook another 30 seconds or until slightly golden. Set on a plate and cover with a towel. Repeat with the remaining tortillas.
- Wrap tortillas in foil and keep warm in an oven set to 250 degrees F.
Avocado Crema Slaw
- In a food processor combine avocado, cilantro, sour cream, lime juice, cumin, jalapeno, and garlic. Blend until well combined. Season with salt to taste.
- Combine coleslaw, red onions, and approximately half of the avocado crema in a bowl. Toss to mix well and set aside.
Beer Battered Cod
- In a large mixing bowl combine flour, Old Bay seasoning, baking powder and beer. Whisk until smooth. Let batter sit for 15 minutes.
- Heat vegetable oil in a large pot until it reaches 350°F.
- Coat the cod filets in the batter then fry in the oil until golden on the outside and cooked through (approximately 5-7 minutes). Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- To assemble the tacos, place fried cod into warm tortillas. Top with avocado crema slaw and garnish with cilantro and sliced radish.