Spanish Gardens Beer-Battered Fish Tacos

Nothing says summer like crispy fish tacos, done the Spanish Gardens way.

Ingredients:

1 cup all-purpose flour
1 tablespoon Spanish Gardens Taco Seasoning
1 teaspoon celery salt
1/2 teaspoon baking powder
1 1/2 tsp kosher salt
1 cup Mexican beer
2 pounds tilapia, or firm white fish
Frying oil, such as corn, peanut, or grapeseed oil

Cabbage Slaw

8 ounces packed cabbage coleslaw mix, without dressing
1 red bell pepper, sliced thinly into strips
1 cup kale, thinly sliced
1/4 cup sour cream
2 tbsp freshly-squeezed lime juice
1 1/2 tbsp Spanish Gardens Taco Seasoning
1 teaspoon ground cumin
1/2 teaspoon kosher salt

Creamy Spanish Gardens Sauce

1/4 cup mayo
1/4 cup sour cream
1/4 cup Spanish Gardens Hot Taco Sauce

Assembly

8 small corn tortillas, warmed
avocado & lime to garnish 

Instructions:

In a large bowl, stir together flour, baking powder, kosher salt, Spanish Gardens Taco Seasoning, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.

Prepare the coleslaw: Whisk together sour cream, lime juice, cumin, kosher salt, and Spanish Gardens Taco Seasoning until smooth.

Prepare the Creamy Spanish Gardens Sauce: Add all sauce ingredients in a bowl and whisk until combined. Set aside.

Slice fish into roughly 1 x 1 ½ inch strips.

Cooking and Assembly

Add fish pieces to the beer batter and stir to coat well. Heat oil in a large frying pan to 350°. About an inch of oil in the pan is ideal for frying.

Add fish to the pan, it should sizzle vigorously the moment it’s added. Fry 1-2 minutes, then flip the fish until both sides are golden brown and the internal temperature is at least 145°. Note: Don’t overcrowd the fish and fry in at least a couple of batches if needed.

Remove fried fish and place on a wire rack over paper towels to drain.

Serve over warm tortillas with prepared cabbage slaw, Creamy Spanish Gardens Sauce, avocado, and fresh lime wedges.