Here I am again, with yet another recipe inspired by The Defined Dish. You can check out her healthier version of this recipe here.
Fish or shrimp are by far my favorite rendition of a taco. My go to at any taco establishment is usually seafood related – Tempura Shrimp Tacos at Fuzzy’s, Fish & Chips taco at Velvet Taco, and the Baja Shrimp Taco at Rusty Taco. Hashtag YUM!
Alex with The Defined Dish never fails me, so when I saw her post her recipe I knew I had to try. All hail my non-paleo, non-healthy version of her Paleo Battered Fish Tacos, below!
Prep Time 25 minutes
Cook Time 30 minutes
Serves 5 people
Fish & Shrimp
- 4 tbsp Avocado oil (vegetable oil is fine, too.)
- 1 lb skinned Cod, cut into 2-3 inch pieces
- 1 lb cooked shrimp, peeled and deveined, tail off
- 1 cup beer (I used Heineken)
- 1 cup all purpose flour
- 2 tbsp baking soda
- 2 tsp salt
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 4 tbsp mayo
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 2 tsp hot sauce (I use Valentina)
- 1/2 tsp salt
- 3 cups shredded purple cabbage
- 12 tortillas
- Pico de gallo
- Start by making the batter for frying the fish and shrimp. In a large mixing bowl, combine the beer, flour, baking soda, salt, paprika, onion powder, garlic powder and black pepper. Whisk well and set aside for a bit to let it thicken. (The batter should be similar to pancake batter – not runny, but not thick.)
- For the slaw, in a separate bowl combine the mayo, lime juice, garlic cloves, hot sauce and salt. Set aside – we will add the cabbage to the mixture later.
- To cook the fish, heat a large skillet over medium-high heat. Take about 1/2 of the fish and place in the bowl containing the batter. Gently toss to coat. Using tongs or a fork, one by one, carefully place each strip of coated fish into the hot oil. Try not to overcrowd the pan – none of the fish should be touching. Fry until golden brown on both sides, about 3 minutes per side. Remove from pan and place on a place on a paper towel lined plate or cutting board, and dust with a little salt and pepper. Repeat this step until all of the fish has been cooked.
- Heat the tortillas one at a time on a dry or very lightly oiled skillet over medium-high heat for about 30 seconds per side.
- Now, add the cabbage to the slaw mixture.
- Assemble by adding slaw, then fish, then pico de gallo and fresh cilantro to each tortilla.
- Don’t have any pico de gallo on hand? You just need one tomato, 1/2 red or white onion, 1 jalapeno, a squeeze of lime juice, a bit of fresh cilantro, salt, pepper and garlic powder. Remove seeds from tomato and jalapeno, and finely chop them along with the onion. Add to a small mixing bowl, along with cliantro, lime juice and seasonings. Gently stir to combine.