BC Fish Tacos
Crisp battered local fish in soft tortillas with cabbage slaw, lime and chipotle crema.
🇨🇦Canada· British Columbia
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 23 g
- carbs
- 48 g
- protein
- 30 g
- calories
- 520
Instructions
- 1
Mix the sour cream with the chipotle and lime juice to make the crema.
- 2
Toss the cabbage with lime juice, salt and coriander.
- 3
Whisk the flour and cold beer into a thin batter.
- 4
Heat the oil to 185C, dip the fish strips and fry 3 minutes until crisp.
- 5
Warm the tortillas in a dry pan.
- 6
Build each taco with slaw, fish and crema and serve with lime.
Chef's tips
Double up the tortillas — one alone will tear under wet slaw and hot fish.
Ingredient substitutions
- ling cod fillet → halibut, rockfish or grilled salmon
Storage
Assemble to order.
Common mistakes to avoid
- •Soggy tortillas
- •Over-dressing the slaw
Serving suggestions
Serve with hot sauce and cold beer
Cooked BC Fish Tacos?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
