Crispy Fish Tacos with Jalapeno Avocado Sour Cream
Prep Time: 20 mins | Cook Time: 10 mins | Course: Dinner | Serves: 4
Crisp fried Alaskan cod with jalapeno and avocado sour cream served with a bit of slaw, avocado slices, and cotija cheese. Inspired by Lindsay at Pinch of Yum https://pinchofyum.com/crispy-fish-tacos-jalapeno-sauce
Jalapeno Avocado Sour Cream:
1 jalapeno, sliced & seeded
1 cup cilantro
½ cup green onions, sliced
½ avocado
½ cup sour cream
Salt and pepper, to taste
1 lime, juiced
Water to thin, if drizzling is desired
Fish Tacos:
1 cup flour, divided in half
1 tsp salt, divided in half
¼ cup cornstarch
¼ cup cornmeal
1 tsp chili powder
1 tsp baking powder
Pepper, to taste
1 cup club soda, seltzer water, or beer (I used lime sparkling water)
1 egg
1 lb Alaskan cod
Avocado oil, for frying
8 corn tortillas
1 ½ avocados, sliced
2 cups tri-color slaw
Cotija cheese
Pico de gallo
Cilantro, chopped
Lime wedges
In a food processor, layer jalapeno slices, cilantro, green onions, avocado, sour cream, salt, pepper, and the juice of a lime. Pulse until smooth (you can thin with water if you prefer a sauce that drizzles). Serve with tacos spooning some into the slaw.
In a pie plate or other shallow dish, mix ½ cup flour and ½ tsp salt. In a Pyrex measurer or mixing bowl, whisk the remaining flour, & salt with the cornstarch, cornmeal, chili powder, baking powder, and pepper. Stir in sparkling water/beer and the egg. Pour about 1 inch of avocado oil into a skillet for frying and preheat the pan over medium-high heat.
Slice the fish in half (or into smaller pieces if desired). Dip into the flour plate then into the batter. Fry a couple of minutes per side, when done, the fish will be flakey and white when cut into, (turn the heat down just a touch if the fish is browning too quickly.) Heat tortillas on an oiled griddle or skillet until lightly crispy, remove to a plate and keep warm. Serve hot with avocado slices, slaw, extra jalapeno sour cream sauce, cotija cheese, pico de gallo, cilantro, and lime wedges.
