Fish Tacos


1 C All purpose flour

½ teaspoon salt

1 C Mayonnaise

1 egg

1 Cup beer

Sour cream

1 lemon

1 Jalapeno pepper, seeded and diced

1 tsp cayenne pepper

1 lb. Cod fillets, cut into 2-3 oz.

1 Tomato, diced

1 Cucumber, diced

½ onion, diced

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

1 Avocado, sliced


In a large bowl, combine flour, cayenne pepper and salt. Mix egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

Heat oil in pan, medium/high heat.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp.

To serve, spread mayonnaise on tortilla, place fish, top with shredded cabbage mix, put a dollop of Sour cream and a slice of avocado. Serve with lemon wedge on the side.


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