I know that fish tacos aren’t the first thing you think of when in Fort Worth. Usually it’s BBQ, beer and briskets.
I cooked in Las Vegas and ranked 7th in the world in the Seafood division with the help of this original recipe. Alaskan Seafood sponsored me, and they gave me the freshest and most luscious fish to use-halibut. I know I could have used cod, but that was too “standard.”
I also use crappie that my husband catches and fillets for me to cook. If you’re like my friend who fishes out of Florida, you could use any mild fish that was your catch of the day!
Fort Worth Fish Tacos
- 8 boneless fish fillets - about 3 ounces each.
- 2 tsp salt
- 2 tsp hot sauce I use Louisiana hot sauce
- 4 oz cream cheese softened
- 1 bunch fresh cilantro chopped
- 1/2 c mayonnaise
- 5 oz plain greek yogurt
- 4 small limes cut into wedges
- 1 c flour
- 1 tsp salt
- 1 tsp garlic powder
- dash es cayenne pepper
- 1/4 tsp black pepper
- 1 c dark beer
- 2 qt peanut oil for frying
- 8 small flour tortillas
- 1/4 head green cabbage shredded
- 1 jar s ready made salsa
Place fish on plate and sprinkle with salt and hot sauce; cover and refrigerate a few minutes while making cilantro cream sauce. In a small bowl or large measuring cup, combine cream cheese, 2 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
In a large frying pan heat oil on medium high heat just until hot but not smoking. Remove fish from refrigerator; dip in beer batter and fry 3 at a time, turning when golden (approximately 2 minutes on each side, depending on the thickness); drain and keep warm. Repeat until all fish is cooked; cover and keep warm.
Heat flour tortillas and cover to keep warm. Remove cilantro cream sauce from refrigerator to serve. Assemble tacos by placing a fish fillet on a warm tortilla, top with cabbage, then cream sauce, salsa, the remaining cilantro and a squeeze of the remaining lime wedges.
*Note: You can also make a great relish to top these off with using chopped jicama, avocado, red onion and whatever else you'd like-pickle in equal amounts of water and vinegar and a little sugar. Drain and put on top-wonderful!