Crispy Fish Tacos

Cinnamon Spice and Everything Nice

Ready in: 45 minutes
Servings: 10
Vegetarian

Ingredients

  • 1 teaspoon baking powder
    Baking
  • vegetable or canola oil, for frying
    Oil, Vinegar, Salad Dressing
  • 3 cups shredded organic carrots (use a mix of orange and yellow)
    Produce
  • 2 fresh jalapeños chiles, thinly sliced into rings
    Produce
  • 1 cup cilantro, optional, for serving
    Produce;Spices and Seasonings
  • 1 cup beer or club soda
    Beverages
  • about 10 6-inch corn tortillas, warmed
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 1/4 cup cornstarch
    Baking
  • 3/4 cup all-purpose flour
    Baking
  • 1 tablespoon honey
    Nut butters, Jams, and Honey;Health Foods
  • 2 tablespoons lime juice
    Produce
  • 1/2 cup mayonnaise
    Condiments
  • 3 tablespoons mayonnaise
    Condiments
  • 2 tablespoons milk
    Milk, Eggs, Other Dairy
  • 1 tablespoon mustard
    Condiments
  • 1 tablespoon pickling liquid from the onions
    Produce
  • 1/2 teaspoon pepper
    Spices and Seasonings
  • 1 medium red onion, thinly sliced
    Produce
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1 teaspoon salt
    Spices and Seasonings
  • salt and pepper
    Spices and Seasonings
  • 1/2 cup sour cream
    Milk, Eggs, Other Dairy
  • 1 tablespoon sugar
    Baking
  • 1 cup white wine vinegar
    Oil, Vinegar, Salad Dressing

Steps

  • Toss the onions and jalapeos together in a medium, heat-proof bowl. To a small saucepan add the vinegar, lime juice, sugar, and salt. Bring to a boil over medium-high heat.
  • Pour the vinegar over the onions and let them sit for at least 30 minutes. You can make them up to 2 days ahead of time. After 30 minutes refrigerate.In a medium bowl whisk the mayo, honey, mustard, pickling juice, salt and pepper together.
  • Add the carrots and toss well. Cover and refrigerate.
  • Whisk all the ingredients together in a bowl. Cover and refrigerate. Pat the fish dry with paper towels and season well with salt and pepper. In a medium bowl whisk the flour, cornstarch, baking powder, and 1 teaspoon salt together.
  • Add the beer or club soda and whisk until smooth.
  • Add about 3/4-inch oil to a Dutch oven or large saucepan and heat over medium-high heat to 340 - 350 degrees F. Work in batches until all the fish is cooked.
  • Add 4 or 5 pieces to the batter, one at a time remove the fish from the batter, allow excess to drip off and carefully add it to the hot oil. Cook until golden brown and crispy, about 2 minutes per side.
  • Drain fish on a wire rack or paper towel lined cutting board. To serve put one or two pieces into each tortilla, top with cole slaw, pickled onions, sauce and a few cilantro leaves.

Nutrition

  • Calories: 286.59  cal  (14.33%)
  • Fat: 16.35  g  (25.15%)
  • Saturated Fat: 3.45  g  (21.54%)
  • Carbohydrates: 31.47  g  (10.49%)
  • Sugar: 6.83  g  (7.58%)
  • Cholesterol: 12.75  mg  (4.25%)
  • Sodium: 721.02  mg  (31.35%)
  • Protein: 3.74  g  (7.47%)
  • Vitamin A: 6699.14  IU  (133.98%)
  • Vitamin K: 37.89  µg  (36.09%)
  • Vitamin C: 17.67  mg  (21.42%)
  • Phosphorus: 164.36  mg  (16.44%)
  • Manganese: 0.28  mg  (14.14%)
  • Fiber: 3.48  g  (13.91%)
  • Vitamin B1: 0.15  mg  (9.97%)
  • Vitamin B6: 0.19  mg  (9.41%)
  • Potassium: 318.26  mg  (9.09%)
  • Selenium: 6.3  µg  (9.0%)
  • Magnesium: 33.52  mg  (8.38%)
  • Vitamin E: 1.25  mg  (8.34%)
  • Folate: 33.28  µg  (8.32%)
  • Calcium: 80.91  mg  (8.09%)
  • Vitamin B2: 0.13  mg  (7.58%)
  • Vitamin B3: 1.5  mg  (7.48%)
  • Iron: 1.28  mg  (7.1%)
  • Copper: 0.11  mg  (5.41%)
  • Zinc: 0.71  mg  (4.71%)
  • Vitamin B5: 0.3  mg  (3.04%)
  • Vitamin B12: 0.06  µg  (1.07%)

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