Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Kosher Fish Tacos with Cilantro Lime Slaw

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PareveFish

Beer-battered fish tacos have a light, crisp coating and flaky fish inside, topped with a tangy cilantro lime slaw, avocado and lime in warm corn tortillas.

A Crisp Batter

Cold beer makes the batter light and bubbly. Dust the fish in flour first so the batter sticks, then dip and fry in oil held at 375°F. Don’t overcrowd the pot, which lowers the temperature and makes the coating greasy. The slaw improves as it sits; make it up to 2 hours ahead.

Kosher Notes

These tacos are pareve. Most plain beers are considered kosher, but flavored beers need a hechsher. Halibut and cod are kosher. According to most customs fish can be served with dairy, so a crema would be fine, but this version keeps the meal pareve.

Variations

Leave a few seeds in the jalapeño or add cayenne to the batter for heat.

Crispy Kosher Fish Tacos with Cilantro Lime Slaw
Perfectly crispy kosher fish tacos with bright cilantro lime slaw prove you don't need dairy for amazing flavor and crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Kosher, Mexican-American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs halibut or cod fillets cut into 4-inch strips
  • 1 cup all-purpose flour divided
  • 1 cup light beer cold
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 4 cups vegetable oil for frying
For the Cilantro Lime Slaw
  • 4 cups green cabbage finely shredded
  • 1 cup red cabbage finely shredded
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh lime juice from 2-3 limes
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1 small jalapeño seeded and minced
For Assembly
  • 8 small corn tortillas warmed
  • 1 large avocado sliced
  • 1 medium lime cut into wedges
  • 1/4 cup fresh cilantro for garnish

What I use for this recipe

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Method
 

Prepare the Slaw
  1. In a large bowl, combine both cabbages, cilantro, and minced jalapeño.
  2. In a small bowl, whisk together lime juice, olive oil, honey, and salt until well combined.
  3. Pour the dressing over the cabbage mixture and toss well. Let sit for 10 minutes to soften slightly.
Prepare and Fry the Fish
  1. Heat oil in a large heavy pot or deep skillet to 375°F. Use a thermometer to monitor temperature.
  2. Pat fish fillets dry and season with salt and pepper. Dust lightly with 1/4 cup of flour.
  3. In a medium bowl, whisk together remaining 3/4 cup flour, beer, salt, paprika, garlic powder, and black pepper until smooth. The batter should coat the back of a spoon.
  4. Dip each piece of fish into the batter, letting excess drip off.
  5. Carefully lower battered fish into hot oil, frying 2-3 pieces at a time to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy.
  6. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.
Assemble the Tacos
  1. Warm tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
  2. Place a piece of fried fish in each tortilla.
  3. Top with cilantro lime slaw, avocado slices, and fresh cilantro.
  4. Serve immediately with lime wedges on the side.

Notes

The key to crispy fish is maintaining oil temperature at 375°F. Don't overcrowd the pot, which will lower the temperature. The slaw can be made up to 2 hours ahead and will actually improve as it sits. For extra heat, leave some seeds in the jalapeño or add a pinch of cayenne to the batter.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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